Prune Elachi Tart
Ingredients for the Pie
100 flour
50 gm icing sugar
1 egg
50 gm butter
1 tbsp roasted cardamon
Filling for the pie
175 gm golden syrup
150 gms butter
1 tbsp cardamom powder
2 eggs
100 gm prunes
Method for the pie:
Knead the flour with the butter, icing sugar and cardamon.
Add the eggs in to it and form a smooth dough,
keep it in the refrigerator for 10 mins.
Roll out the dough to a thickness of a 1/8 inch (3 millimeters) and 4-inch (8-centimeter)
place gently on the tart ring, gently pressing the dough on sides.
Bake it blind at 180 C – 190 C for 10 min.
Method for the filling
Melt the butter, golden syrup, cardamon and add the eggs into it and quickly take off the flame.
Place the prunes in the tart base and pour the mix into the semi baked tart and bake it again for 30 - 35 min at 160 C – 170 C.
Courtesy: Chef Vicky Ratnani,
100 flour
50 gm icing sugar
1 egg
50 gm butter
1 tbsp roasted cardamon
Filling for the pie
175 gm golden syrup
150 gms butter
1 tbsp cardamom powder
2 eggs
100 gm prunes
Method for the pie:
Knead the flour with the butter, icing sugar and cardamon.
Add the eggs in to it and form a smooth dough,
keep it in the refrigerator for 10 mins.
Roll out the dough to a thickness of a 1/8 inch (3 millimeters) and 4-inch (8-centimeter)
place gently on the tart ring, gently pressing the dough on sides.
Bake it blind at 180 C – 190 C for 10 min.
Method for the filling
Melt the butter, golden syrup, cardamon and add the eggs into it and quickly take off the flame.
Place the prunes in the tart base and pour the mix into the semi baked tart and bake it again for 30 - 35 min at 160 C – 170 C.
Courtesy: Chef Vicky Ratnani,
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