First things first, did you notice something new on the site? More about this later on…
Do you remember your school summer holidays? The long vacation of 2 months… the magical time when the sun rises only by noon time, the carefree time when you dont have to worry about any homework or class tests, the colorful break from the monotonous school uniform! I absolutely loved those days…
I spent my summer holidays with my cousins. We used to play house, beauty parlour, tailoring shop, hospital… those were crazy times! But one particular holiday stood out. I was enrolled in a summer camp with my school friends, Deepthi and Siji. We had many sessions in the camp like public speaking, embroidery, etiquette and not to mention cooking classes. We were the babies there, since the others were in high school or college and we were in middle school. We were so thrilled to attend the camp.
Though we tried to act like super matured girls around there, nobody treated us seriously! I dont think the three of us learnt anything at all from that camp, but we had tons of fun. We always sat at the back bench giggling through out the session like a bunch of fools until we were told to move to the front! I’m sure you also had similar experience with your friends were you acted crazy or stupid for no apparent reason… simpler times in life I say!
We were taught to make Russian salad, Chocolate cake and Jam tarts! Though we were ready to cook up a storm, all we got to do was clean dishes! That was my first ever cooking class experience! Also, that camp was the last time where I danced on a stage. All in all, it’s one of my fav summer holiday memories!
I remember making the jam tarts later at home. My cousin sister still complains about how I got everyone to praise me after force feeding them, the jam tarts ;)
That’s how my relationship with tarts started! But my loyalty lies with Fudge tarts. This is one of the items that I dont want to miss during my holidays. I love the Fudge tarts at Pandal Cake Shoppe and my second favourite are those at Ann’s Bakery.
If you like the caramel/butterscotch taste then this is a must try for you and it’s eggless too. No need to mention it’s super easy to put this together. You got the point right, then what are you waiting for? Get ready to have some fun in the kitchen :)
This tart is ideal for a tea party or kid’s b’day party or kitty party. Also, this is a good recipe to try out with your kids, who knows may be this baking experience with you will turn out to be one of their most cherished summer holiday memories :)
Step by step pictures…
Sieve together flour, powdered sugar, salt and baking powder. Add butter to this and rub it with your fingers till it resembles bread crumbs…
- Plain Flour (Maida) – 1 cup
- Unsalted butter – 80 gms (kept @ room temp for 10 mins)
- Powdered sugar – 2 tbsp
- Salt – a pinch
- Baking powder – a pinch
- Ice cold water – 1-2 tbsp
- Sugar – ½ cup
- Unsalted butter – 55 gms
- Nestle cream – 1 tin of nt.wght 160 gms (refer notes for substitution)
- Whole cashew – ¼ cup
- Raisins – ¼ cup
- Preheat the oven @ 175 C, 10 mins before baking.
- Sieve together flour, powdered sugar, salt and baking powder. Add butter to this and rub it with your fingers till it resembles bread crumbs. Add 1-2 tbsp of ice cold water gradually and form a soft dough. Wrap it in cling film and refrigerate for 25 mins.
- Grease the tart tins generously with butter. Take the dough from the fridge and divide into balls of equal size. Roll out each ball and place it in the greased tart tins. Prick the base all over with a fork.
- Bake the tarts in the preheated oven for 15-20 mins or until it’s slightly brown around the edges of the tart. Remove from the oven and let it cool completely. Remove the tarts from the tins.
- To make the filling:
- Whisk the cream lightly using a fork or manual whisker. Heat ½ cup of sugar in a deep pan with 2 tbsp of water. When the sugar becomes a darker shade of brown, remove from fire and add butter and cream to it (be careful while adding this, since it may splash). Stir well, bring it back to fire. Cook on low flame for 4-5 mins. Do not let it boil. Remove from fire and let it cool completely.
- Add chopped nuts and raisins (no need to chop) to the caramel cream mixture and stir well.
- Fill the cooled tarts with the caramel fudge mixture. Enjoy :) You can serve it with ice cream on the side.