So as I said, cake depends upon other things like weather and mood too, so no cake for the time being. Sorry, if you were expecting it. It might just follow-up next, but not right now. Anyways, no regrets, because what we have right now is the easiest, tastiest (if that’s a word) and prettiest desserts, which you would love to make. And yes, quickest too.
I did a mistake. I call it a gross one, maybe, maybe not because at the end what matters is a good taste. But anyways, even if it was, I’ll suggest you a solution so no worries. The base for these tarts made of crushed biscuits and butter started melting as soon as I was done with a few clicks of camera. I didn’t want that. It became difficult to pick up these tarts and serve for everyone to eat. 10mins out in this scorching heat of Delhi, and it would go all out of my hands to manage. How do I pick you up? I don’t want you to break into pieces (because I had to take them for a few friends, I didn’t wanted to serve them broken pieces), was all I was thinking looking at these little babies as they stared me expecting a cooler place to be in. Managed somehow. I don’t think this would be a problem in winters. Has anything like this happened to you too? How do you manage when in hot conditions? I will be really glad to know if you have anything to share!
So, to avoid that, the other option is to simply bake a biscuit base, (like we make a cookie dough and bake them) and then pour in the fillings. That way it won’t remain a no-bake dessert, but who cares. Its the taste that matters in the end. I am not saying that THIS base tasted bad. Not at all, instead it tasted heavenly like a biscuit base cheesecake we love. My only issue was handling it in such a weather.
Serving these as desserts to friends and family was so much fun, first with their surprised faces and then their reactions after digging into them. Haha! So satisfying when people like what you make for them, really. The motivation it brings makes you want to go to the kitchen all again in pleasure!
I think every woman should be praised for her efforts in the kitchen by her family, the least we can do for our dearly mothers and wifes. They are not expecting anything from us for all that. Even if we don’t say anything, they will cook great food for us again. What if we say just a word of praise, how much more of a difference it will make them. (Because whatever they cook is worth praising and even if it is not that great sometimes, what about the efforts? If you don’t agree, please give some genuine visits to your kitchen and cook for a few days, you will know). I make sure I say that to my mom (most of the times, if not daily) for what she cooks for us every day and all that is genuine because ohh! she is a damn good cook. I see a glow on her face when I say that. She passes a sweet smile and walks back again to the kitchen. I know it makes her happy from within and she deserves it all. It gives more pleasure to be praised by our loved ones than others. We ignore it easily, but it does make a difference. Ahh, emotions…
Anyways! Let’s get back to the tarts.
So I will share both the methods – bake and no-bake, first of all what I exactly made.
Servings : 4 small tarts
Prep Time: 5 mins
Assembling Time: 30mins (includes freezing)
No-Bake Tart Base:
200gms of digestive biscuits – I used mcvities
3/4th cup butter – melted
Fresh fruits –
1/2 apple – finely sliced
1 whole medium size Pomegranate seeds
1 banana – sliced (*You can also use sliced melon, mango, pineapple, chiku/sapota, grapes, etc.)
½ cup whipped cream
Lemon curd (this is optional, but this is the final star to the recipe!)
- Crush the digestive biscuits either in a blender or in a zip-lock pouch using a rolling pin. Transfer in a bowl.
- Add the melted butter to it and mix well. And set aside.
- Cut out the parchment sheet in 4 circles of the size of the base of the tart plates/trays. You can mark it with a pencil and cut out with a scissors. Grease your tart base plate with some oil, place the cut out over it and grease again a little from above. Also grease the sides of your plate. This will help in demolding the tart.
- Place 1 ½ to 2 tbsp of the mixture onto the plate after greasing. Spread with a spoon and press gently to cover the plate on the base and the sides evenly with a thickness of less than 1 cm.
- Do it with all the plates and freeze them for 15 mins.
- Take it out and after 2-3mins gently press on the edges from below the plate to demold. We have to be careful now, because the base prepared can easily break. Don’t put all the pressure at once at one point. Keep on pressing a little on the edges (even if it does not leave that edge immediately) and rotating the plate. After a few presses, it will leave the sides. Keep a glass inverted on your working table. Place your tart onto this glass and push the metal plate gently below to separate it out from the biscuit base.
- Now pick up the biscuit base and carefully remove the metal base plate below it. (I used a tart with removable base plate). You can use the edge of a knife to do that. Push up with the tip of the knife from an edge and it should come out. Should not be that difficult to remove because we had used parchment paper at the base.
- At this time when all the demolding is done, if you feel that the base has become too soft to handle, cool it for another 5 mins in the freezer. This usually happens when its too hot outside, otherwise it should be okay.
- When the tart bases are ready, place a spoonful of whipped cream in the center and spread a little.Top it with some fresh fruits, the way you like.
- Drizzle with some homemade lemon curd. I made some eggless version and the link to make it is given below. It is super easy and will take you only 10mins max.
Lemon curd is a cooked mixture of lemon juice, its zest, sugar and eggs which tastes divine. Eggs are the main thickening ingredient in this. You can combine them with whipped cream, butter-cream, custards etc. and use in multiple kinds of desserts.
For making Lemon curd (with eggs), click here.
For Eggless Lemon curd recipe, click here.
Baked Tart Base:
For making a baked tart base, we will need
1 cup all purpose flour
3/4th cup powdered sugar
1/2 cup unsalted butter – at room temp(if using a salted butter, eliminate the salt addition)
1 tbsp baking powder
1/2 tsp baking soda
pinch of salt
1 tsp vanilla essence
4-5 tbsp milk – at room temperature
- Preheat your oven to 200 deg C for 10mins.
- Sieve together the flour, baking powder, baking soda, and salt and set aside.
- In another bowl, beat the sugar and butter until pale and fluffy. Add the vanilla and mix well.
- Mix together the wet and the dry ingredients in parts to form a nice dough.
- If it feels dry add the milk and work on it.
- Cover this dough in cling film and keep it in the fridge for 15mins.
- When its done, grease your tart plates on all sides. Take some batter and spread it with your fingers on the base and sides of the plate of a thickness max. 1 cm.
- Now with a fork, press onto the base of the plate on the dough so that it does not rise while baking.
- Bake these plates for 10-12mins at 160 deg C.
- Let them cool completely before demolding.
- Rest follow steps 9 and 10 given above for the filling.
Chill in the fridge and take out 5 mins before serving.
p.s. I used whipped cream here, but you can make better tarts by pouring some thick vanilla custard and top your fruits over it.
Share with me if you make these, would love to hear from you.
Happy Weekend guys! 🙂