Mushrooms and Baby Corn Tarts In Herbal Sauce
by Tarla Dalal
Added to 82 cookbooks
This recipe has been viewed 13013 times
A colourful and exotic mushroom and baby cocktail snack.
- Sieve the flour. Add the butter and salt and rub in with the finger tips.
- Add about 1 tablespoon of ice-cold water to make a dough.
- Roll out the dough to about 3 mm. thickness.
- Cut into rounds with a fluted cutter of desired size.
- Press the cut pieces into tart cases and prick with a fork.
- Bake blind in a hot oven at 200 degree C (400 degree F) for 10 to 12 minutes.
- Cool the tart cases.
- Heat the butter and fry the onion for a few seconds.
- Add the green chillies and flour and cook over a slow flame while strirring throughout.
- Add the milk gradually and stir continually until the sauce thickens. Add the cheese and cook for 2 minutes.
- Add the dill and salt and mix well.
- Blanch the baby corn in boiling water.
- Heat the butter and saute the mushrooms for 3 to 4 minutes.
- Add salt and mix well.
- Arrange the tart cases and fill them with the mushroom and baby corn mixture.
- Spread the herbal sauce evenly.
- Sprinkle with cooking cheese and grill in a hot oven at 200 degree C (400 degree F) for a few minutes.
- Serve hot.
- If you like, decorate the tarts with baby corn slices, capsicum slices and tomato slices.
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