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Preparation Time : 30
Cook Time : 60
Total Time : 90
for tarts : 300 gms maize flour 200 gms all purpose flour salt to taste 2-3 tbsp oil water as required for kneading
for stuffing : 1 cup sweet corn (boiled)
1 onion finely chopped 1 capsicum finely chopped
2-3 garlic cloves chopped
2 tbsp tomato sauce 2 tbsp pizza sauce
1/2 cup fresh cream
2-3 tbsp tomato cream sauce (procedure given in method)
1 tbsp olive oil
1 cup grated mozarella cheese
200 gms grated paneer
2 tbsp mixed herbs
for Tomato Cream Sauce: 1 cup maida 1 cup milk 1/2 cup butter 2-3 tbsp oil salt to taste 1 tsp black pepper pwdr 2 tbsp cream cheese 3 tbsp tomato sauce 1 tbsp mixed herbs seasoning
in a mixing bowl combine maize flour, all purpose flour, oil & salt. mix all together & make a stiff dough . wrap it in a cling film & refrigerate for 1 hour. in a mixing bowl combine grated mozarella cheese, grated paneer & mixed herbs. mix well & refrigearte for 1 hr.
for tomato cream sauce : in a sauce pan on meduim heat heat oil & butter. Add flour and stir until the butter and flour are well combined. cook for few seconds until the flour gives nuttty aroma . pour in the milk & whisk well to avoid any lumps . add salt, pepper, cream cheese, tomato sauce & mixed herbs sesoning . mix well. remove from heat . keep aside .
for stuffing : heat oil in a saucepan. add the chopped garlic & saute for few minutes . add the onions & capsicum & cook for few minutes. add pizza sauce, tomato sauce & fresh cream . mix well . add salt, tomato cream sauce & cook on low heat for few minutes . finally add the sweet corn. remove from heat & let the mixture cool.
for maize tarts cups : preheat oven to 200 degrees & grease tart shells. knead the dough again for few minutes. pinch out equal size balls . roll out a thick dough ball & press it in the greased tart tin all over . repeat the same process with remaining dough balls.
prick with a fork & bake for 9-10 minutes . remove & let the baked tarts cool down for few minutes . add the preapred corn mixture in the baked tarts. sprinkle cheese-panner mixture on top
bake again for few minutes until cheese has melted. transfer the tomato cream sauce in a piping bag (already attached with star nozzle) & frost the baked tarts .
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