Monday, 13 August 2018

Lagan nu Custard Tarts

Another dawn, another day, another way to start afresh, another prospect to live it up and another chance to refill your cup.

Its Parsi New Year in a few days folks, so its time to reflect on the year gone by, to forgive those who have erred and give second chances too. Its time to polish off the dirt of yesterday and sparkle away. A whole new year brings in fresh new opportunities to try what you put off last time, to give it all you got and to push the envelope to the edge. Its time to be nicer than you were yesterday, kinder than you have ever been and stronger for those who need you to be their strength.

Its time to try what you've been putting off and see how happy it makes you feel, its time to grow and be reborn, for what are we here for, on this plane if we don't learn something new everyday?. Follow your heart and trust that instinct, be creative and cook up a storm.

I sure did!, this recipe has been swimming in my head for the whole of the last year now, so I finally did it, I made Lagan nu Castard Tarts, I'm content now and look forward to my neurons sending me even more delicious ideas in the coming New Year.

For the uninitiated, Lagan nu Custard is a bhujelu (baked) custard that is served at a Parsi lagan (wedding) or for that matter any auspicious ceremony. Rich, decadent, indulgent and delicious this simple dessert combines all Parsi loves - eggs, cardamom, nutmeg, dry fruits and rosewater.

Now if you've been reading this space for sometime you know that I love giving my own twists to Parsi food, where else would you find Aebleskiver Bhakhra's, Dar ni Pori Puffs, Mini Eeda Chutney na Patice or Baked Khajur ni Ghari's?, so following tradition I present to you a bite sized Lagan nu Custard in Oat and Museli Tart shells!, read on for the recipe.

Makes: 8 -10 tartlets

You will need:

For the Lagan nu Custard filling
1 egg
1/2 cup milk
2 tablespoons regular sugar
1/2 teaspoon cardamom powder
1/2 teaspoon nutmeg powder
1 tablespoon chopped nuts (eg. almonds, pistachios, raisins and charoti)
Salt, a pinch

For the Tart shells
1/2 cup instant oats
1/2 cup museli
1 tablespoon sugar or jaggery
2 tablespoons honey OR molasses OR agave nectar
Salt, a pinch
Milk - if required.


 In a bowl crack in the egg and to it add the sugar and salt, whisk well to combine, now start to add in the milk in a thin steady trickle whisking all the while.

Once well combined add in the nuts along with the cardamom and nutmeg powders and rosewater.

Set aside.

Now for the tart shells, pulse together the sugar, oats and museli in a grinder or food processor to form a crumb like texture.

Remove into a bowl and add in melted butter and honey. Mix well to combine.

The mixture should resemble wet sand and must hold shape when pressed. In case the mix doesn't come together add in some milk a teaspoon at a time.

Grease 8 - 10 small tart moulds well with some butter.

Fill in the greased moulds with the oat and muesli mixture, work up to the sides of the mould and press down with the help of another mould to form a cavity.

Fill in the cavities with the prepared custard liquid and bake in a preheated oven at 180 degrees Celcius (350 F) for 25 to 30 minutes.


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