Five spice tart with gulab jamun

Yield: 10 servings

Measure Ingredient
48 \N Gulab jamuns; sliced
300 grams Cookies; crumbled
180 grams Butter
125 grams Sugar
200 millilitres Milk
200 millilitres Heavy cream
3 \N Eggs; beaten
75 grams Sugar
\N \N A pinch of cardamom powder
\N \N A few drops of vanilla essence
\N \N A pinch of clove powder
\N \N A pinch of cinnamon powder
\N \N A pinch of mild curry powder; (proprietary)

FOR THE BASE MIXTURE

FOR THE CUSTARD

To prepare the base: Melt the butter in a pan, add the cookie crumbs and sugar, and mix well. Divide into 10 portions. Put a portion in each of the ten individual moulds, spread evenly and bake in the preheated oven at 375o F for about ten minutes. Remove and cool.

Arrange the gulab jamun slices evenly over the cookie bases.

To prepare the custard: Heat milk over low heat in a pan, ensuring it does not come to a boil, add the remaining ingredients and cook, stirring constantly for five minutes. Remove and pour equal quantities of the custard on the sliced gulab jamun.

Put the moulds in a preheated oven and bake at 375o F for 35 minutes. To check if the custard is baked, insert a cooking needle. If it comes out clean, remove. If not, bake for a few minutes more.

Converted by MC_Buster.

NOTES : Tarts lined with gulab jamun slices and topped with custard Converted by MM_Buster v2.0l.

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