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2 cups - plain flour sifted
100 gms. Cold salted
5-6 tbsp- chilled water
1/2 tin Condensed
1 tsp- grated rind of fresh
1/2 cup - whipped
1 tbsp- sugar, ground fine
How to Make Lemon Tarts
Beat condensed milk, juice, colour together.
Add rind, mix well.
Chill till required.
Beat cream till stiff, add sugar and mix.
Put in a large piping bag with star nozzle.
Refrigerate till required.
Wash glazed cherries and drain.
Chop into 4 lengthwise, and keep aside.
Cut butter into flour with a cold knife.
With finger lightly mix to get a bread crumbs like mixture.
Sprinkle chilled water. Use a knife or fork, and form a ball of dough.
Do not handle too much, roll into thick round on a cold (marble or stone) surface.
Grease small tart moulds, cut rounds of pastry, place in moulds. Press down lightly, prick gently with a fork here and there.
Bake blind in preheated oven at 180 C for 15 minutes.
Remove, cool, and carefully take shells out of moulds.
Cool completely on a wire rack.
Fill each with filling, pipe a swirl of cream, decorate with chopped cherries. Serve cold, with vanilla ice-cream if desired
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.