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For Tart Shells:
200 gms - plain flour
100 gms -
2 to 3 tbsp - ice cold water
1 cup -
1 cup - condensed
1 tbsp - China grass
1 tbsp -
4 to 5 drops -
1 to 2 drops -
1 cup - sweetened whipped
Canned or glazed
or tutti frutti pieces
How to Make Orange Tarts
Cut cold butter into flour with knife. Mix with fingertips till mixture looks like bread crumbs. Add cold water little by little to make a stiff dough.
Do not handle too much but bring together in a lump.
Roll into rounds to fit tart moulds keeping rounds 1/8 inch thick.
Prick all over with a fork and repeat for remaining dough.
Preheat oven at 160 degrees C for 10 minutes.
Bake blind in oven for 10 minutes or till tarts change colour slightly.
Cool tarts to room temperature.
Warm orange juice with crushed China grass.
When grass dissolves fully, transfer to a deep vessel.
Stir till mixture becomes transparent and even.
Add condensed milk and beat with hand beater till mixture is smooth.
Add in essence, rind and colour and beat to blend flavours and colour.
Chill mixture till thick but not fully set.
Put dollops of filling in each tart.
Top with a swirl of whipped cream and a cherry.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.