#29 DELICIOUS TEASTY TART

1.RICOTTA AND TOFU TART

Ingredients-

• Ricotta cheese-600
• Tofu-300 gm
• Castor sugar-150 gm
• Egg yolks-9
• Egg whites-9
• Tutty fruity candy-100 gm
• Ready made tart shell

Method-

• In a bowl, cream ricotta cheese and tofu and keep  aside. In another bowl, whisk egg white with sugar and add egg yolks to it.Combine both the mixtures and add candied fruit to it. Fill the tart shell with this mixture and bake it at 160 degree until it appears golden brown. This should take about 25 minutes.Serve the tart with orange compote.

2.FRESH STRAWBERRY TART

Ingredients-

• Fresh strawberries-250 gm
• Strawberries jam-75 gm
• Rich cream-250 gm, whipped

For the tart-

• Flour-250 gm
• Butter-100 gm
• Castor sugar-25 gm
• Water to knead
• A pinch of salt

Method-

• To make the tart, sift the flour and salt into a bowl, rub the butter into the flour until the mixture resembles breadcrumbs, add the sugar. Knead lightly until smoth. Do not overwork.
• Cover and chilli in the refrigerator for at least 30 minutes before rolling out.
• Grease an 8-inch tart pan.Now roll out the pastry thinly.Cut out 10-inch round and arrange in the mould.
• Line the pastry case with sliver foil and fill with a fooil.
• Preheated the oven to 190 degree Celsius and bake the pastry for 12-15 minutes or golden brown
• Remove from the oven and life out the foil and beans, Allow to cool down.
• Apply the strawberry jam on theinner base of the pastry and then arrange cut strawberries on it Top it up with whipped cream and fresh strawberries. Keep the stem and leaves on!

3.MUSHROOM TART

Ingredients-

• Button mushroom-250 gm
• Sweet corn-100 gm
• Green peas-100 gm
• Oregano-1 tsp
• White bread-6 slices (cut into round shape)
• Salt to taste
• Pepper powder-1/2 tsp
• Honey-1 tbsp
• Grated cheese-1 tbsp
• Mozzarella cheese (pizza)-6 tsp
• Flour-2 tsp
• Milk-1/2 cup
•  Butter-2 to 3 tsp
• Garlic-6 to 7 pods(chopped)

Method-

• Cut  mushroom lengthwise, wash thoroughly. Take a shallow pan, put butter, fry chopped garlic, green peas and mushroom on low flame. As son as the water dries up add flour and stir-fry for five minutes, add milk, fry on slow fire for few minutes, then add salt, pepper, oregano, grated cheese and honey and mix nicely to make a stuffing. Take tart-dish (6 in all) and fit those round-shaped bread slices inside by pressing with fingers. put big spoonfuls of mushroom stuffing on top, cover the tarts with grated mozzarella cheese. Finally grill the tarts in a preheated microwave oven on 180 degree centigrade for 9-10 minutes on convection mode. As the tarts turn crispy, take them out and serve hot with tomato ketchup.