GAJRELA TARTS

GAJRELA TARTS ......AMALGAMATION OF DESI GAJAR HALWA AND SHORT CRUST PASTRY. NOT ONLY IT GIVES A NEW LOOK TO THE CARROT HALWA , IT ALSO ADDS TO THE FLAVOR. A CONNOISSEUR'S DELIGHT !!

Ingredients :

FOR THE TART BASE

Unsalted butter - 1/2 cup

All purpose flour - 1 1/2 cup

Icing Sugar - 1 cup 

Salt - 1/4 Tsp

Sour cream - 1/4 cup

Method :

Knead all the above ingredients to form a smooth dough.

Keep aside for 15 minutes.

Make a big ball out of the dough and roll it out to make a 1/4 inch sheet.

Cut into rounds using a round cutter to fit into tart moulds.

Prick them using a fork or a tooth pick.

Press each round into the tart mould and bake at 359 degrees for 12-14 minutes until golden brown in a pre heated oven.

FOR THE GAJAR HALWA 

Carrots - 1 Kg
Double cream - 200 Gms
Milk - 1/2 litre
Sugar - 200 Gms
Khoya ( dried whole milk ) - 100 Gms

Method :

Grate the carrots.
Add the carrots along with the double cream and milk in a heavy bottom pan. Boil and cook on medium heat , stirring regularly until the milk dries up and cream leaves the ghee (oily kind of liquid on top and sides ).
Now add the sugar and cook until the halwa dies up (the sugar would leave water).
When the halwa would give a nice glaze add the khoya to it and saute well.

TO SERVE :

TOP THE PREPARED  HOT GAJAR HALWA ON THE BAKED TART BASES,