Sweet Hearts


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Usually Tartlets are baked and it takes very long time to prepare them. This is a quick version. Even the filling is quick to prepare. Choco flavour of the Bourbon and fresh mango requires no words. Enjoy the quick desserts this summer and surprise the guests and family.

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Sweet Hearts recipe - How to make Sweet Hearts

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 6 tartlets

Ingredients

For The Tartlets
10-12 bourbon biscuits
10-12 digestive biscuit
jam
melted butter
1/4 cup powdered almonds (badam) or any other nut powder (optional it gives a nutty flavour)
1 tbsp icing sugar

For The Filling
150 gms paneer (cottage cheese)
fresh thick curds (dahi)
3 tbsp cheese spread
icing sugar
1/2 cup chopped mango (alphonso)
1/2 tsp mango essence
1-2 drop mango yellow colour

For The Topping
1/4 cup almond praline or coarsely crushed almond chikki
mango crush
scooped mango pieces
mint leaves
Method
For the tartlets

    For the tartlets
  1. Grind the digestive biscuits and bourbon biscuits along with the cream in the biscuits biscuits to a coarse powder.
  2. Add the remaining ingredients and knead to make a dough.
  3. Divide the biscuit dough into equal portions and make balls.
  4. Apply little ghee on the palms and flatten each ball lightly and press into a greased silicone heart shaped tart tins.
  5. Refrigerate for 15 minutes to set. Carefully unmould the tartlets and store in the refrigerator.

For the filling

    For the filling
  1. Blend paneer, cheese spread, thick curds, essence and colour to a smooth mixture. Fold in the remaining igredients.

How to proceed

    How to proceed
  1. Spoon the filling mixture into each tartlets, drizzle Mango crush on top.
  2. Top it with mango pieces and mint leaf on top.
  3. Serve immediately.

Handy tip

    Handy tip
  1. Instead of mango pieces can use any seasonal fruit of your choice.
  2. Can combine 2-3 different fruits like mango, pineapple.
  3. For best results use fresh home made paneer.


Member Photo
This recipe was contributed by MEENA SAVLA on 30 Mar 2017


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