Five spice tart with gulab jamun
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 48 | Gulab jamuns; sliced | |
| 300 | grams | Cookies; crumbled |
| 180 | grams | Butter |
| 125 | grams | Sugar |
| 200 | millilitres | Milk |
| 200 | millilitres | Heavy cream |
| 3 | Eggs; beaten | |
| 75 | grams | Sugar |
| A pinch of cardamom powder | ||
| A few drops of vanilla essence | ||
| A pinch of clove powder | ||
| A pinch of cinnamon powder | ||
| A pinch of mild curry powder; (proprietary) | ||
Directions
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.