ENGLISH TARTS {14}

Monday, December 23, 2013

(For 20 pieces)
Ingredients for the Stuffing
18 - 20 readymade tart shells
12 pcs - Mushrooms
6 pcs – Spinach leaves
1 pc - Yellow Bell peppers
4 - Baby corn (finely chopped)
2 Tbsp - Extra Virgin Olive oil
4 cloves - Garlic (finely chopped)
4 pcs - Baby corn (finely chopped)
3/4th cup - Sweet corn canned
1 Tbsp - Red chilli paste
To taste - Salt
To taste - Pepper
2 Tbsp – Cheese (grated)
1 Tbsp - Roasted sesame seeds

Red Chilli Paste
4 pcs - Dried Kashmiri Chillies
2 cloves - Garlic
To taste - Salt

Method for the Red Chilli Paste
Deseed and soak the chillies for half an hour.
Blend it with the garlic.
Add salt and use whenever required.
Can be stored for a week.

Method for the Stuffing
Wash the mushrooms with hot water and blend it into a puree, remove and keep aside.
Boil the spinach in very little water and blend it into a puree, remove and keep it aside.
Roast the bell pepper directly on gas, remove the blackened skin on it and blend it into a puree (Do not wash it)
In a pan heat the olive oil add the garlic, baby corn and sweet corn.
After a minute, add the three purees and the red chilli paste, salt and pepper.
Fill the mixture in the readymade tart shells and spinkle cheese and sesame seeds on them.
Serve.