After trying out
Eggless Chocolate Cornets for Eggless Baking challenge started by Gayathri of
Gayathri's Cooking Spot, this month's challenge is this wonderful looking butter tarts.
I enjoyed thoroughly this wonderful challenge, with plenty of cashew nuts and generous amount of butter and cream obviously my eggless butter tarts turned out absolutely prefect.As per challenge, we have to replace the eggs in this bakes, i went for custard powder and used my mini muffin silicon moulds for making this tarts.
The filling we went for making these cute tarts was super nutty,buttery and absolutely delicious,while the pie crust was super flaky, an incredible yummy tarts to enjoy anytime of the day. Thanks a lot to Gayathri for choosing this incredible butter tarts for this month's challenge.My teddies enjoyed this tarts when they were still warm,they just loved it.
Pie crust:1+1/4cups All purpose flour
1tbsp Sugar
1/4tsp Salt
1/2cup Cold butter (cut as small cubes)
1/4cup Ice water
For Filling:1/3cup Butter (softened & unsalted)
3/4cup Light brown sugar
2tbsp Custard powder
1tsp Vanilla essence
1/3cup Low fat cream
3/4cup Cashewnuts (chopped)
Take the all purpose flour,sugar,salt in a large bowl, add the cold butter to the flour,mix well and turn as crumble like texture,slowly add the ice water and turn as a soft dough..Wrap the dough and keep it in fridge for half an hour..
Meanwhile beat together the butter,sugar,cornflour,vanilla essence,low fat cream as smooth paste, slowly fold the chopped cashewnuts,keep aside this filling..Preheat the oven to 350F.
Dust the dough with flour and roll as a round disc, with a round shaped cutter cut the dough as per need, place them in a silicon mould cases, fill each base with the already prepared filling to 3/4th of the base..
Bake for 15-20minutes until the crust turns golden brown..Remove from the oven,let it cool completely..
Enjoy with a cup of coffee or tea..
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