These tarts are awesome in taste.The blend of the dates with banana is really good.
The filling was my try,omitting flour with semolina/ rawa.
I powdered the semolina before making the filling ,and continued to mix all in the same
blender in few minutes and ready for baking.
I didn’t blind bake the tarts,just a few pricks on the base and the filling in.That’s all!
Very easy ,to mix and bake.
I divided the pastry into 12, and used the chappathi press for rolling out each ball of
Explanation done,and now we, move on to the recipe…
For the crust
2 cups all purpose flour
1/4 cup sugar (preferably muscovada)
100 gm butter
1 tsp vanilla/ banana essence
a pinch of salt.
Beat butter sugar,egg ,essence,salt together till sugar melts ( you can powder the sugar to
Mix in flour and bind to a soft dough and refridgerate till you prepare the filling.
For the filling (eggless)
1 cup slightly powdered rawa/ semolina
1/2 cup sugar (muscovada sugar/brown sugar)
3/4 cup dates
1/4 cup curd
1/4 cup oil
1/4 cup cashewnuts
1/2 tsp baking soda
1/2 tsp.baking powder.
Easiest method blend in the order of ingredients I give now.
First blend the dates ,coarsely ,next add the rest of the ingredients and blend just for a
minute .Mix well and pour into prepared moulds.
To line pastry
Divide the dough into 12 .
Use the dough press and press each between oil paper.
Grease the tartlet moulds well and press each piece of the rolled dough.
Prick the base with a fork ,pour the filling and bake at 180 degrees for 35 minutes.
Variation : Stwed pineapple pieces can be included.
You can try with flour
Caramelise sugar if not using brown sugar for a different taste