Tomato Basil Tarts With Creamy Saffron Sauce

Tomato Basil Tarts With Creamy Saffron Sauce

Cooking Time

Preparation Time : 80

Cook Time : 25

Total Time : 105

Ingredients

Serves 3

  • For short crust pastry: flour 1 cups

  • Butter 100 gms

  • salt 1/2 tsp

  • cold water for kneading dough 2-3 tbsp

  • For filling: grated mozzarella cheese 1/4 cups

  • fresh cream 1/4 cups

  • cherry tomatoes 6-8 nos

  • garlic cloves ,minced 2 nos

  • basil leaves 4-5 nos

  • paprika 1/2 tsp

  • oregano 1/2 tsp

  • black pepper 1/2 tsp

  • Salt 1/2 tsp

  • oil for greasing the mould 1 tbsp

  • For the Saffron Sauce: fresh cream 1/4 cups

  • unsalted butter 1/2 tsp

  • milk 1/4 cups

  • saffron strands 5-6 nos

  • sugar 1 tbsp

  • rose water 2-3 drop

Directions

  • 01

    For the short crust pastry dough: In a mixing bowl sift in all purpose flour and salt.

  • 02

    Add butter cubes. (Butter should be right out of the refrigerator, it should not be softened)

  • 03

    Mix in butter with the fingertips untill the mixture starts looking like fine bread crumbs.

  • 04

    Add 2-3 tbsp cold water and knead a firm dough.

  • 05

    Once done wrap in a cling film and chill for 1 hour.

  • 06

    After one hour, take out the dough from the refrigerator, preheat your oven at 180°C and grease the tart moulds with oil.

  • 07

    Now roll the chilled dough on a floured surface.

  • 08

    Cut out a circle with a cookie cutter.

  • 09

    Press the dough into each mould till the edge and cut off the rest.

  • 10

    Repeat the same process for making rest of the tarts.

  • 11

    Bake the tarts in preheated oven for 20 minutes for untill they are light brown in colour.

  • 12

    Once done let them cool completely.

  • 13

    Meanwhile prepare the filling, In a bowl take fresh cream, add minced garlic, paprika, oregano, black pepper, salt and mix it well and keep aside.

  • 14

    Once the tarts are cooled down spread a layer of grated mozzarella cheese, add 2 tbsp of the prepared filling then layer with some cherry tomatoes and basil leaves.

  • 15

    Bake the tarts again at 180°C for 5 minutes.

  • 16

    For the saffron sauce: In a pan add milk let it come to boil add saffron strands, fresh cream, unsalted butter and sugar mix it well and let the sauce thicken.

  • 17

    Cook for another 2 minutes and switch off the flame.

  • 18

    Allow the sauce to cool down.

  • 19

    Once cooled down add few drops of rose water and mix it once.

  • 20

    Serve Tomato basil tarts with chilled creamy saffron sauce and Enjoy!

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