Basic Savoury Tart
by Tarla Dalal
easy tart recipe | savoury tart crust | fried tart | Indian tart shell | with 15 amazing images.
easy tart recipe | savoury tart crust | fried tart | Indian tart shell is delicious by themselves or can be filled with a variety of stuffing to make yummy snacks. Learn how to make Indian tart shell.
To make easy tarts, combine all the ingredients along with approx. 1/2 cup of water in a deep bowl and whisk well. Heat the oil in a deep non-stick pan very well. Dip the tart mould in the hot oil. And allow it to heat up for 2 to 3 minutes. Remove the tart mould from the oil and dip the mould into the batter taking care that the mould is evenly coated with the batter. Dip the mould again in the hot oil and as the tart cooks, loosen the tart slightly using a fork and deep-fry till it turns golden brown in colour from all the sides. Drain on an absorbent paper. Repeat steps 4 and 5 to make 19 more tarts. Cool, store in an air-tight container. Use as required.
Tarts, as you know, can be both sweet and savoury. Basic savoury tarts like this one can be made quickly with just a few handy ingredients found in most kitchens. All you need is to invest in a tart mould.
Indian tart shell is filled with nice savoury fillings containing ingredients like corn, cottage cheese, tomatoes, and so on, seasoned with spices or herbs, and topped with spicy or cheesy sauces. You can pack them with exciting fillings, to surprise your kids with an after-school treat, or to serve as a starter at parties.
You can make something quick and unique like strawberry cheese tarts as a sweet ending for kids parties. And if you want to make a snack try roasted corn and bell pepper tart. You can also try a baked version of these savoury tarts – eggless tarts.
Tips for easy tarts. 1. The batter has to be thick enough to coat the tart mould. 2. Deep-frying two or three tarts at a time, you can make a large batch of these and store them in an airtight container. 3. Ensure that there is no warmth remaining in the tart before storing, else on storing they will turn soggy. So cooling completely is a must to maintain its texture.
Enjoy easy tart recipe | savoury tart crust | fried tart | Indian tart shell | with step by step photos.
Basic Savoury Tart recipe - How to make Basic Savoury Tart
Preparation Time: Cooking Time: Total Time:
Makes 20 tarts
For Basic Savoury Tart
1/2 cup plain flour (maida)
1 tsp cornflour
a pinch of baking soda
1/4 tsp salt
oil for deep-frying
For basic savoury tart
- For basic savoury tart
- To make {span class="bold1"}basic savoury tart{/span}, combine all the ingredients along with approx. 1/2 cup of water in a deep bowl and whisk well.
- Heat the oil in a deep non-stick pan very well.
- Dip the tart mould in the hot oil. And allow it to heat up for 2 to 3 minutes.
- Remove the tart mould from the oil and dip the mould into the batter taking care that the mould is evenly coated with the batter.
- Dip the mould again in the hot oil and as the tart cooks, loosen the tart slightly using a fork and deep-fry till it turns golden brown in colour from all the sides. Drain on an absorbent paper.
- Repeat steps 4 and 5 to make 19 more tarts.
- Cool, store the {span class="bold1"}basic savoury tart{/span} in an air-tight container. Use as required.
If you like easy savoury tarts
For easy savoury tarts
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To make easy tart recipe | savoury tart crust | fried tart | Indian tart shell, take 1/2 cup plain flour (maida) in a deep bowl. Ensure that the flour is free of moisture and have no lumps. Sieve it if necessary.
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Add 1 tsp cornflour This is necessary to add flakiness to the tart.
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Add a pinch of baking soda.
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Add 1/4 tsp salt. While salt is usually not measure, here we recommend you use the measure quantity of salt to get the perfect taste and flavour of savoury tart crust.
- Add approx. 1/2 cup of water.
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Mix well using a whisk. The batter should be smooth and free of lumps. Also it has to be thick enough to coat the tart mould.
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Once the batter is ready, heat the oil in a deep non-stick pan very well. If the oil is not hot enough the tarts will not cook well.
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Dip the tart mould in the hot oil. And allow it to heat up for 2 to 3 minutes.
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Remove the tart mould from the hot oil and dip the mould into the batter taking care that the mould is evenly coated with the batter.
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Dip the mould again in the hot oil and as the tart cooks, loosen the tart slightly using a fork.
- Deep-fry till the Indian tart shell turns golden brown in colour from all the sides.
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Drain fried tart on an absorbent paper.
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Repeat steps to make 19 more tarts.
- Cool completely store in an air-tight container. Ensure that there is no warmth remaining in the tart, else on storing they will turn soggy.
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Use easy tarts as required.
| Energy | 35 cal |
| Protein | 0.4 g |
| Carbohydrates | 2.6 g |
| Fiber | 0 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 23.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.6 mcg |
| Calcium | 1.1 mg |
| Iron | 0.1 mg |
| Magnesium | 2 mg |
| Phosphorus | 4.5 mg |
| Sodium | 39.1 mg |
| Potassium | 5 mg |
| Zinc | 0 mg |
Hi there, was wondering where to buy the tart form from
where would you find tart mould in Ahmedabad? n for the cheese corn tart with caramelized onions, can we use cheese cubes instead of cheese slices
Where can I buy the tart mould in Jaipur? Thanks
Savoury tart.. Thank you for the recipe.. and the mould also was easily available in the market..