BEEF AND CHEESE TART

Ingredients:
Beef mince 250 gms
Ginger garlic paste 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Cumin 1 tsp (roasted and ground)
Red chili garlic sauce 1 tbsp
Sweet sauce 1 tbsp
Tomatos puree 2 tbsp
Oregano 1 tbsp
Cream 1 tbsp
Chopped olives as required
Cheddar cheese 4 tbsp (grated)
Oil As required
Ingredients for Base:
Saltish crackers
Butter 2 tbsp
METHOD:
Crush the crackers and mix with butter. Press down in the bottom of a pie plate. Bake for 15 minutes on 180 degrees. Heat oil, fry mince with ginger garlic and all the spices until done. Spread over the pie base spread with cheese and bake till cheese melts.

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Chocolate Tart Recipe

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Chocolate Tart Recipe

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Almond Tart Recipe

Recipe Ingredients

Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons cold butter
3 tablespoons cold water
Almond Filling:
1 cup heavy cream
1 cup less 1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 tablespoon almond liquor
1 cup sliced almonds

Recipe Method

In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
In a medium saucepan set over low-medium heat, stir together the cream and sugar until the sugar has completely dissolved. Remove the pan from the heat and stir in the salt, vanilla extract, almond extract, and almond liquor. Once the flavorings are incorporated, stir in the sliced almonds combined.
Pour the warm almond filling into the prepared pastry and bake it for 30 to 35 minutes, until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.

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Fruit Tart Recipe

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Recipe Ingredients

Puff Pastry Sheet – 1
For the Filling:
Cream Cheese – 6 oz
Sugar – 3 tbsp
Vanilla – 1.5 tsp
For the Topping: (Choice of Fruits)
Strawberries – hulled and halved
Blueberries
Bananas – sliced
Kiwi – sliced
Mandrin Oranges – canned
Pineapples – sliced
Grapes – cut in half
For the Glaze:
Orange Juice – 6 tbsp (For a milder citrus flavor, use 3 Tbsp juice and 3 Tbsp Water)
Sugar – 6 tbsp
Salt – pinch
Water – 2 tbsp
Cornstarch – 2 tsp
Orange Zest – 1/4 tsp

Recipe Method

Thaw Puff Pastry according to package directions. (Preheat oven to 400F/204C)
On a floured surface, roll out one sheet into a thin rectangle (9x13in). With a fork, gently perforate the pastry to prevent it from ballooning up.
Bake for 10 -15 minutes until evenly golden brown. Keep aside to cool.
For the filling, add Cream Cheese, Sugar and Vanilla in a bowl. Mix until sugar is completely dissolved. Keep aside.
For the glaze, add all ingredients (except the Orange Zest) in a pan on medium heat. Whisk constantly until the mixture comes to a boil. Keep whisking for 1-2 minutes until the sauce thickens.
Remove from the heat and add in Orange Zest. Keep aside to cool.
When everything has cooled, spread the Cream Cheese mixture evenly on the Puff Pastry.
Arrange all the fruits so that every piece has a little of each fruit.
With a pastry brush, cover the entire tart with the glaze.
Chill for 1-2 hours before cutting and serving.

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