Plum Custard tart

Slightly different from the usual tart recipe, a baked delicacy that's a combination of delicious plums and vanilla custard on a mildly sweet base flavored with a hint of Indian spices.

Ingredients
4-5 ripe plums (pitted and sliced)

For the base
1 cup all purpose flour
3-4 tbsp cup sugar
1/2 cup warm milk
1 tsp active dry yeast
1/2 tsp cinnamon powder
1/2 tsp elaichi/cardamom powder

For the custard
1 1/2 cups milk
3-4 tbsp custard powder
1/4 cup sugar

Method

To prepare the custard, add custard powder and sugar to the milk. Mix well to make sure that there are no lumps.
Cook this mixture on low - medium flame till semi-thickened.
Set aside for it to cool.

For the base : Dissolve yeast in warm milk with 1 tsp sugar. Wait for 5-10 minutes until the yeast is active.
In a mixing bowl, mix together flour, remaining sugar and spices. Add the warm milk-yeast mixture and knead the dough.
Set aside in a warm place for 1/2 hr.

Assembling and Baking

Press the dough at the base of a pie pan and par-bake @200°c for 10 minutes.
Remove the par-baked base from the oven. Pour the custard over the base.
Arrange sliced plums on the custard.

Bake @ 180°c for 15-20 minutes.

Remove from oven, cut into slices and serve warm.

Mini Eggless Quiche

Ingredients

For the crust/shell

2 cups shredded potatoes
2 tbsp butter
salt & pepper to taste

For the filling

3-4 cloves of garlic (minced)
1 small red onion (finely chopped)
1 cup cream
1 cup shredded cheddar cheese
1 tsp flour
1 cup each of chopped brocolli & mushrooms

Method

Grease a muffin pan. Drain the shredded potatoes on a paper towel. Toss them in melted butter, salt & pepper. Press this to form the crust of the quiche into the cups of the muffin pan.

Bake this in a 450F pre-heated oven for 20-25 mins till the crust is golden brown.

While the crust is baking, prepare the filling.

Add 1 tsp of flour to the cream. Stir in the shredded cheese & set aside.

Heat a tsp oil in a pan. Saute the garlic & onions till they are light golden. Add the chopped brocolli & mushrooms. Cook them till they are tender.

Turn off the heat & when it cools down to room temperature, add the cream & the cheese mixture.

Scoop the mixture into the baked crust.

Bring down the temperature of the oven too 350F.

Bake the crust with the filling in a 350F pre-heated oven for 20-25 mins till the top is a light golden.

Serve warm.

Apple Tart

Inspired by Ina Garten's recipe

Ingredients

1 puff pastry sheet

3 apples (peeled & cored)
1/2 cup sugar
1/4 cup butter
1 tsp cinammon powder

For the glaze

1/2 cup Apricot preserves
2 tbsp water

Method

Slice the peeled & cored apple into thin slices.

Spread a puff pastry sheet ( I used a store bought pastry sheet) onto a baking sheet lined with parchment paper.

Arrange the apple slices straight across the pastry sheet overlapping till the whole pastry is covered with the apple slices.
Mix together sugar & ground cinnamon. Sprinkle on the sliced apple layer over the pastry & drizzle with some butter.

Bake in a 350F pre-heated oven till the sides of the pastry are golden brown approx 45mins.

While the tart is baking, prepare the glaze.
In a  pan, cook together apricot preserves & 2 tbsp water till its bubbly. Sieve to get a thick clear glaze.

When the tart is done, remove from the oven & brush it with the glaze.

Let it cool down & cut into pieces & serve.

Happy Thanksgiving



Apple Tart  &  Mini Eggless  Quiche (will post the recipes soon)

 

Thanksgiving Special....Veggie-Cheesy Pot Pie

Ingredients

For the pie crust

1 cup all purpose flour
4 tbsp very cold butter (cut into pieces)
salt to taste
1/2 cup ice cold water

For the filling

2 cups chopped vegetables (carrots,peas,beans,corn,mushrooms)
3 cloves garlic (minced)
1 onion (finely chopped)
1/2 cup vegetable stock
1/2 cup milk
1 tsp flour
1 cup shredded cheese ( parmesan, mozarella & cheddar)
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
salt to taste

For the top crust

1 half boiled potato, peeled & shredded
salt & pepper to taste

Method

In a food processor, pulse together cold butter, flour& salt till the butter becomes the size of peas. Add the ice cold water & pulse till the ingredients are combined. Dump this onto a floured surface, knead for a min & refrigerate the dough in a ziploc bag.

Heat 2 tsp oil in a pan. Add minced garlic & onion, saute till soft. Add the chopped veggies & stock. Cook till the veggies are tender. Add salt, pepper & cayenne pepper to taste. Mix 1 tsp flour with the milk. Add the milk & shredded cheeses to the veggies. Cook for 2 mins & turn off the heat.

Roll out the refrigerated pie crust dough to the size of the pie pan. Carefully lift the pie crust & place it in the pie pan. Pour in the veggie-cheesy filling. Top with the shredded potato as the top crust. Sprinkle with salt & pepper. Spray with cooking spray.

Bake in a 400F pre-heated oven for 45 mins till the potato crust is golden brown.

Serve warm.