For this month's Baking Eggless Challenge I selected Butter Tarts from Joy of baking. These have a crispy and flaky pastry base with nutty filling. The filling actually consists of egg, butter and sugar along with nuts. The challenge was to replace the eggs from the filling but still have a nice soft filling. So I used bread slices as a substitute for eggs and it came out very nice. The filling was soft with nice crunch from the nuts. You can use any nut of your choice. I used walnuts because it is my favourite nut. The only mistake I did was I overfilled some of the tart bases so that the filling came out of the shells. So next time I will be very careful in filling. The tart base was so flaky and crispy but the inside was soft because of the filling. It was a great experience to try it out and relish it. K and Sruti both liked it. SO I can say that I succeeded in the experiment.
Ingredients:
For The Short Crust Pastry:
Flour-1 1/4cups
Salt-1/4tsp
Sugar-1tbs
Cold Unsalted Butter-1/2cup
Ice water-1/8-1/4cup
For The Filling:
Butter-1/3cup
Light Brown Sugar-1cup
Bread Slices-3(remove the sides)
Milk-1/2cup
Vanilla Essence-1tsp
Walnuts-1/2cup
Procedure:
For The Short Crust Pastry:
1. Mix flour and salt in a bowl.
2. Cut butter into cubes and add it to the flour.
3. Rub with your fingers and prepare a crumbly flour.
4. Add water little by little and bring the dough together. Do not add more water.
5. Knead and cover the dough in a plastic wrap and refrigerate for 1 hour.
For The Filling:
1. In a bow, beat butter and sugar until creamy.
2. In a mixer grind bread slices along with 1/8cup of milk to a smooth paste.
3. Add the remaining milk and mix.
4. Add this milk mixture to the butter sugar and whisk well.
5. Add in the essence and chopped nuts.
6. Keep it aside.
Arranging And Baking The Tarts:
1. Preheat oven to 190C.
2. Remove dough from fridge and let it sit on counter for 5minutes.
3. Dust the counter and place the dough on it.
4. Carefully roll it out into a thin circle.
5. Cut it into 10cm rounds using a biscuit cutter.
6. Grease a muffin tin and place the rounds inside the cases.
7. Fill each base with the filling to 3/4th.
8. Bake until the base is golden in colour.
9. Remove from oven and let it cool completely before removing it from the pan.
10. Gently remove from the pan using a sharp knife.
11. Serve and Enjoy.
If you like this challenge, you can also become a member of this group. Please mail me to gayathriraani@gmail.com with your name, blog's name, email ID and details.
Labels: BAKES, BAKING EGGLESS, BREAD, BROWN SUGAR, BUTTER, EGGLESS, FLOUR, SWEETS, TART
