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KALAKAND TART



    Now here’s something special, one of my favorite desserts from my “bachpan” - my childhood… Kalakand! Bringing this memory with me into the kitchen, I wanted to recreate that magic for Diwali, so I decided to renew the kalakand by giving a fun little spin and turning it into this beautiful free tart…


    Its a modern interpretation of the traditional Indian sweet which is so so easy and quick to make recipe, away from rustling for hours in the kitchen traditionally.

    Diwali and sweets are two things that go hand in hand - barfis, laddoos and many other desserts are what we first think of when we think of festive desserts. However, my story’s a bit different…when I was younger, everyone would enjoy the traditional desserts, but my dad would always make it a point to treat me to my favorite kalakand on Diwali! When I recount my memories of Diwali in my early childhood, amongst the precious memories of watching fireworks, lighting diyas and having a great time with my family and friends, the distinct delicious taste of kalakand remains with me. It was something super special just for me - the milky, creamy taste and delicate grainy texture of the khoya was such a divine experience, and in this tart, the crumbly crust alongside the rich Indian flavours of saffron, pistachio, cardamom and rose petals really rejuvenate my memories.


    I'm also providing a gluten-free alternative!

    Do give it a try this Diwali and give your festivities a modern touch!

    PREP TIME: 15-20 minutes

    BAKING TIME: 15-18 minutes

    COOKING TIME: 12- 15 minutes

    TOTAL TIME: 1 hour 50 minutes

    MAKES: 6



    INGREDIENTS


    For normal tart pastry:

    • 3 cups all purpose flour

    • 250g unsalted butter, cold and diced

    • 1 tsp kosher salt

    • 3 tbsp granulated sugar

    • 6 to 7 tbsp chilled water

    For gluten-free tart pastry (check Cook's Notes)*

    • 1 cup gluten-free all-purpose flour

    • 3/4 cup almond flour

    • 3 tbsp maple syrup

    • 1/4 cup ghee, slightly condensed

    • 1/4 tsp almond essence

    • 3 to 4 tbsp chilled water

    For kalakand:

    • 425g ricotta cheese (full fat)

    • 395g condensed milk

    • 1/3 cup milk powder (full fat)

    • 1/4 tsp green cardamom powder

    • 1/2 tbsp sliced pistachios

    For garnishing:

    • 125ml whipping cream

    • 1 1/2 tbsp confectioners sugar

    • Pinch of saffron

    • 1 tbsp sliced pistachios

    • 1/2 tbsp sliced almonds

    • Dried rose petals

    Equipment needed:

    • 6x4.5” flan tart tins

    • Ceramic Baking Beans/ dried Chickpeas/ dried kidney beans, for baking the pastry


    METHOD


    For Tart:

    1. To make the pastry add flour, salt, sugar and butter in a stand mixer bowl fitted with the paddle attachment, blend everything together until the mixture resembles like bread crumbs, just for two 2 minutes. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball.

    2. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough.

    3. Divide the dough in 6 pieces, shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

    4. Remove cling wrap from the dough and place between two large parchment sheets. Roll it out to 3mm thickness, cut into six 6-inch wide circles, lift carefully and transfer on to flan tins.

    5. Using the fingers, press the pastry gently against the edges of tin and trim off any excess. Score the pastry with fork. Cover them with a sheet of baking paper, drop the ceramic baking beans on the paper to put weight and stopping the pastry to puff. Place the prepared pastry tins carefully on preheated baking sheet and bake it for 18 minutes. Remove the baking beans along with baking paper and further bake it for 5-7 minutes until it turns golden brown.

    6. When using gluten-free Reduce temperature to 180°C and bake it for 15-18 mins until it turns golden brown. Cool on wire rack.

    For Kalakand:

    1. In a non-stick heavy based shallow pan, pour condensed milk, ricotta cheese and milk powder. Stir on low heat for 12-15 minutes until milk mixture starts to thicken and leaves sides of pan.

    2. Add cardamom powder and pistachio slices. Mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins.

    3. Now, equally distribute the kalakand into tart shells and spread it evenly with offset spatula. Let it cool to room temperature. Stick it in the refrigerator for 30 minutes to an hour to chill.

    For Garnishing:

    1. Grind the saffron in a small mortar and pestle.

    2. Using the handheld mixer or an electric mixer, fitted with the balloon whisk attachment, whip the cream along with saffron and confectioner’s sugar.

    3. Fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton). Pipe it on the chilled kalakand tarts and garnish with sliced pistachios, almonds and rose petals.


    COOK'S NOTES

    • If you are gluten intolerant the pastry shells can also be made with gluten-free flour. Check the ingredients used to make the gluten-free pastry tart.*

    • For making gluten-free pastry, add all the pastry ingredients except water in the stand mixer bowl fitted with paddle attachment. Blend everything together until the mixture resembles like bread crumbs, just for a minute. While the mixer is still on, add chilled water using a tablespoon at a time. Blend for just a minute or until the dough starts forming into a ball. Transfer the dough on bench top and knead lightly with gentle hands to combine it together, taking care not to over-work the dough. Divide the dough in 6 pieces and shape them into slightly flat balls. Wrap it in cling film individually and refrigerate for 20 minutes. Meanwhile, place the empty baking sheet in the oven and preheat it for 30 minutes at 200°C.

    • To bake gluten-free tarts, reduce oven temperature to 180˚C after preheating and bake them for 15-18 minutes or until golden brown. ( Follow rest of the recipe above to make kalakand tarts)

    • Chilling the pastry in the fridge makes it more crispy, hence its an important step.

    • Preheating the baking sheet before baking the tart shells helps to crisp up the bottoms without burning. Baking the tarts directly on the oven rack might burn the pastry shells.

    • If you cannot find ricotta cheese, replace it with creamy paneer, grated coarsely.

    • Keep kalakand filling bit soft and into spreadable consistency as it will condense as it cools down. Reducing it too much will leave your kalakand filling bit stiff and not soft, creamy and melt in mouth consistency.

    PEAR TARTE TATIN



      Tarte Tatin is one of those dishes that seem so simple to make... until you attempt it. Granted it's not the most complicated thing to make, but getting the pastry crispy, the caramel soft and gooey, and the fruit (traditionally apples) just right... it takes a bit of effort. But trust me, the first bite makes it all worth it. It's a recipe that doesn't take too long to make or present, especially since a rustic look is much more inviting, so I figured I'd create a fool-proof recipe that takes the frustration out of making this otherwise really fun and easy dish!


      This Pear Tarte Tatin is an absolute delight that's perfect for all seasons... have it right out of the oven for a warm and gooey autumn indulgence, or serve it with a dollop of homemade vanilla bean ice-cream for a cool and creamy touch in warmer weather. It's a wonderful, homely centerpiece and it's versatility is why I love it so much! You can even make individual portions.


      PREP TIME: 15 minutes

      BAKING TIME: 40 minutes

      SERVES: 8



      INGREDIENTS

      • 500g puff pastry slab, thawed

      • 4-5 medium Bartlett pears

      For caramel:

      • 3/4 cup granulated sugar

      • 3tbsp water

      • 3tsp lemon juice

      • 60g butter, cold

      Equipment needed:

      • Heavy bottom non-stick/ cast iron pan about 9inch in diameter


      METHOD

      1. Roll the puff pastry into a 10x10 inch wide square, about 1/8th inch thick. Cut a 9 inch big pastry circle with the help of a dinner plate or a baking tin. Gently transfer it on the lined baking sheet/tray and chill until firm, about 30 minutes.

      2. In the cast iron skillet or heavy bottom non-stick pan, combine sugar, water and lemon juice and bring it to boil on medium high heat. Once it starts bubbling, immediately reduce heat to low and cook until mixture turns into amber colour. Remove from fire and stir in the cold butter.

      3. Preheat the oven to 180°C

      4. Peel, cut in half and core the pears with the melon baller tool. Set aside one pear half and cut the remaining halves into quarters.

      5. Decoratively arrange the pear quarters evenly in a circle over the caramel sauce, keeping the cut side up and pointy side facing the center. Slightly trim off the ridge of reserved pear half and place in the center, trim side up.

      6. Place the rolled pastry circle on top and tuck the edges inwards. Using a small knife put 3-4 small cuts in the pastry to stop it from rising too high. Cover the skillet with the foil and bake in preheated oven for 15 minutes. Uncover and bake further for 20-25 minutes more until golden brown.

      7. Let it rest in the pan for 15 minutes. Run a sharp knife around the edges to loosen the pastry. Place a rimmed platter over skillet, quickly and carefully invert. Serve warm as it is or with a scoop of ice cream on top.


      COOK'S NOTES

      • I used Bartlett pears which are perfect for this recipe as they are juicy and soft and works perfectly for baking and poaching.

      • You can also use green Anjou pears if you can’t find Bartlett pears.

      • Chilling the pastry after rolling is an important step as it help making the pastry more flaky.

      • I used Bartlett pears which are best for cooking or making the tart but if you can’t find Bartlett pears you can always use Anjou pears as well which are best used for preserving.

      • If you replace the butter with your favourite plant-based alternative, and use a vegan-friendly puff pastry, you can easily convert this into a vegan recipe.

      TOMATO AND WALNUT PESTO TART



        Make every day gourmet with this flavourful tomato tart that’s sure to satisfy your senses with the beautiful combination of Italian flavours from basil pesto and ricotta cheese filling.


        This tart was entirely made from home grown organic produce. Almost everyday I’m plucking these beautiful tomatoes from my backyard and try to make use of them in all different recipes...whether it’s in soups, curries, pastas, chutneys, jams, sandwiches, wraps or in salads, pretty much in everything you wanna add that kick of tomatoes.


        This exotic looking rich crust tart is filled with ricotta and Parmigiano Reggiano layered with walnut basil pesto, which is again made from fresh basil growing in my backyard. To play with the summer’s bounty, I added all different colours and sizes of tomatoes and it looked sooo pretty, and tasted divine. A subtle hint of thyme in the crust adds a different dimension of flavours to the tart.


        Either make it as big tart for sharing, or just individual ones, they surely will grab the attention when served at your tea or dinner party.

        SERVES: 6-8

        PREP TIME: 30 minutes

        BAKING TIME: 55 minutes to 1 hour

        PASSIVE TIME: 30 minutes



        INGREDIENTS


        For Pastry:

        • 250g/2 cups of plain flour

        • 175g unsalted butter, cold and diced

        • 1/2 tsp salt

        • 1/4 tsp dried thyme

        • 2-3 tbsp cold water

        For Pesto:

        • 2 cups loosely packed basil leaves

        • 75g Parmigiano Reggiano, chopped

        • 1/2 cup extra virgin olive oil

        • 2-3 cloves garlic

        • 1/8 tsp salt

        For Ricotta Filling:

        • 1/2 cup ricotta cheese

        • 3 tbsp low fat creamy feta cheese

        • 1/4 cup Parmigiano Regianno, grated

        • Pinch of salt

        • Freshly cracked black pepper

        For Tomato Layer:

        • 8-10 mixed colour and different sized firm tomatoes, sliced 1/4 inch thick

        • 2-3 tsp Balsamic vinegar

        • 1/2 tsp kosher salt

        • 1/4 tsp black pepper, freshly ground

        • 1 tbsp extra virgin olive oil

        • Few basil leaves for garnish



        METHOD

        1. In a stand mixer bowl, sift flour, add salt, thyme and butter, blend them together with paddle attachment until it resembles breadcrumbs.

        2. Add water and blend for few seconds until the dough combines and form a ball. Do not over work the dough.

        3. Remove the dough on a floured surface, gently knead to bring everything together, take care not to over work the dough. Wrap it in a cling wrap and refrigerate for 30 minutes.

        4. Preheat the oven to 190°C.

        5. Take the pastry out from the fridge, remove cling wrap and place it on a floured surface.

        6. Roll the dough in a 7 x 16 inch rectangle. Lift and wrap the pastry gently from longer end around the rolling pin and transfer by unwrapping on the loose based rectangular tart pan. Press the pastry into the pan and trim any excess around the edges.

        7. Line the pastry with parchment paper, spread baking beans on top and blind bake in preheated oven for 15 minutes. Remove the beans and parchment paper and bake further 5 minutes until the pastry is crisp. Remove to cool slightly.

        8. As the pastry is baking in oven, make pesto sauce by blending all ingredients together in a bender and keep aside.

        9. Make the ricotta filling by mixing all the ingredients in a bowl. Keep aside.

        10. Take 5 tbsp of pesto sauce and spread on the cooked pastry. Pour and spread ricotta cheese filling on top. Arrange tomato slice, overlapping slightly on each other. Season it with kosher salt and pepper and drizzle balsamic vinegar and olive oil on top.

        11. Bake for about 30-35 minutes, cool in pan for 5 minutes. Remove from pan, garnish with basil leaves, cut into slices and serve warm.


        COOK'S NOTES:

        • I made this tart with plain flour but you can certainly make it gluten-free by replacing the plain flour with gluten-free flour.

        • Balsamic vinegar gives a slight sweet note to balance the tartness of the tomatoes. If you don’t have balsamic vinegar handy, drizzle little honey instead.


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