Christmas Baskets/Tartlets
Tartlet shells filled with fresh coconut. You can either bake the shells or fry them as desired.
Equipment
- Small aluminum tartlet containers
Ingredients
For Baked Tartlets
- 100 grams Maida, sifted
- 50 grams Butter, cold
- ¼ tsp Salt
- 2 tbsp Powdered Sugar
- 2 to 3 tbsp Cold water for kneading
For Fried Tartlet Shells
- 150 grams All-purpose flour/Maida Sifted
- 25 grams Ghee/clarified butter ( 2 heaped tbsp)
- ½ cup Milk or as required for kneading the dough
- ¼ tsp Salt
- Oil for deep frying
Coconut Filling
- 1½ cup Freshly grated coconut
- 1 cup Sugar
- ½ cup Water
- ¼ tsp Rose essence
Instructions
Making the Baskets
- Knead the flour to form a soft dough. Let it rest for 30 minutes.
- Roll this dough into a thick chapati. Place the tartlet mould on the rolled chapati and punch it down. Place this punched dough into the tartlet container pressing all over the container.
- Fork the tartlet shells and deep fry along with the container for a minute.
- If baking, fork the tartlet shells and refrigerate for 10 minutes. Then bake for 8 to 10 min in a preheated oven at 180 deg C.
Coconut filling
- In a vessel add 1 cup sugar and ½ cup of water. Bring this to a boil.
- Add 1½ cup grated coconut, essence and cook on medium flame till water dries up approx. 5 - 8 minutes.
- Divide the mixture into 2 or 3 equal parts and add food colours as per your choice.
- Fill this mixture into the tartlet shells.