BY CHEF SUBHAJIT SADHUKHAN,
CROWNE PLAZA
PUNE CITY CENTRE, AN IHG HOTEL.
INGRADIENTS :
Serve for: 02
Cooking time: 40minutes
Onion Jam
Slice Onion 100 gm
Balsamic Vinegar 100 ml
Jaggery dust 20 gm
Red Wine Vinegar 30 ml
Salt to taste
Tart Dough
Nachni Flour 100 gm
Unsalted butter 50 gm
Jaggery dust 30 gm
Milk 15 ml
Baking temperature 170* C
Time 17-20 min
Wilted Corn
Fresh American Corn 50 gm
METHOD:
This is an Eggless Tart Shells, can be made sweet and savoury both types to make a basic savoury
tart, combine all the ingredients along with approx. 1/4 cup of milk or water in a deep bowl and
whisk well.
Pre heat the oven, with 170* C and set the temperature for 15 to 20 minutes
Grease the tart mould with flour, and make a small balls of tart dough. Gradually press with finger
and made a proper shape.
Start baking with pre heated oven for 18 to minutes, and your tart shell will be ready For Onion
jam, take low heated non-stick fry pan. Add butter, balsamic vinegar and Onion slices together
cook until it is caramelized. Stir it gradually without any rest.
Add jagarry dust, and stir it until got caramelized for 7-8 minutes
Keep aside for cooling, we can do refrigeration to bring it on right consistency
Place the wilted corn first and pour the onion jam on top garnish with fresh leaf.
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