A little tart sometimes sweet and often salty but this time I go with recipe fusion experiments of Indian chaat with fruits and tart. Once you put this in your mouth, you will be experiencing and getting lost in the gamut of flavor. It has the flavor and crunch of chaat and it has zingy exciting of tangy fruits. This unique preparation features a tongue-tickling fruit chaat packed into tiny tarts and garnished with sev and peanuts.
The small tart cups are transformed into chaat. This is a fusion recipe which combined the modern tarts and street food chaat together. More than that chaat represents an entire category of food, ubiquitous throughout India from street carts to restaurants to the home dinner table. They represent a common thread in an extremely diverse culinary universe of South Asian food. They are made with a different combination of crunchy and tangy flavor. It has peanuts, vegetables, potato or sweet potato and fruits. They all are dusted with a magical spice blend called chaat masala, which elevates the snack to another level by adding an irresistible combination of sweet, salty and sour.
The fruit chaat recipe takes few minutes to prepare and filled in homely baked tart shells. It serves the delicious sweet-sour-savory chaat experience that will blow the mind. Chop up fresh cilantro and squeeze a fresh lime for an exotic chaat. Small tart shells are filled with flavor with a lot of crunch and tanginess. A bite of fruity tart chaat gives the burst of flavor which is exotic. It is completely an unexpected treat to yourself. The tart crust has spread of mint and coriander chutney and filled with veggies and fruits.
History Of Tart
If we talk about tart history it is believed that tart is originated in 2/3 different ways. As per one version, it is believed that tarts were conceptualized at the time layered foods started being made. Bread, cakes and a number of other foods that had layers have very ancient origins and this theory says that tarts were also made in ancient times.
The other theory (which sounds much more plausible is that tarts were discovered around the time that pies were invented). The primary difference between pies & tarts is that the former were made of very common everyday ingredients and were mainly consumed by the working class. On the other hand, tarts were made with very superior ingredients, were artistically made and it was generally the aristocracy that consumed them.
Strawberries date back to around 2000 years and they appeared right through the Middle Ages across Europe, in the gardens of aristocrats. At this point in time, strawberries also used also for medicinal purposes. Europeans eventually discovered that Native Americans were also cultivating strawberries and using it in their baking and over time, strawberries started showing up in tarts that were made in Europe and France.
History Of Chaat
While we talk about chaat it is originated from India. Mostly chaats emerge from some parts of Uttar Pradesh. There is a wide range of chaat which is available in different parts of India. The original chaat recipe includes mashed potato also given a flat circular shape, deep-fried in hot oil and served with some chickpeas and topped with some hung curd, tamarind sauce, tangy and salty spices garnished with onion rings and coriander leaves. It is most popularly known as Aloo Tikki.
Here is the fruity tart chaat recipe
- All purpose flour 200gm
- Butter 110gm
- Salt pinch
- Ice cold water 3tbsp
- Green apple 1/2
- Pomegranate 1/2
- Corn (boiled) 5tbsp
- Tomato 1(small)
- Potato 1(large)
- Onion 1
- Peanut (roasted) 2tbsp
- Lemon juice 2tbsp
- Coriander leaves 2tbsp
- Green chilli 1
- Red chilli flake 1/2tsp
- Black slat 1/4tsp
- Chaat masala 1/2tsp
- Mint coriander chutney 3tbsp
- Salt as taste
- Sev 2tbsp
- Mix the butter and all-purpose flour with the fingers until mixture resembles bread crumbs.
- Add 2-3 tbsp of cold water and knead very gently to bring them together to form a ball .
- Wrap the tart dough in plastic wrap and refrigerate it for 30 minutes.
- Divide the dough into equal small balls.
- Flat the dough in the rolling pin.
- Place the tart dough in the center of the mini tart pan, press the dough with your thumb to form the shape and size ofthe mini tart pan.
- Pierce the bottom of the crust with a fork. This will help the prevent them puffing up while baking.
- Bake it for 10-12mins at 200°C or till golden brown.
- In a mixing bowl mix all ingredients except mint chutney and sev.
- Take the tart shell and spread the mint chutney.
- Fill the chaat in the tart.
- Garnish it with sev and coriander leaves.