Motichoor Tart Recipe
A buttery tart base filled with rich motichoor ladoo
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Ingredients
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Tart Base
Motichoor Filling
Method
Tart Base Preparation
- 1
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour and salt. Whisk together to evenly distribute.
- 2
Cream Butter and Sugar
In another bowl, beat the unsalted butter and powdered sugar together until light and fluffy.
- 3
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- 5
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tart Assembly
- 6
Preheat Oven
Preheat the oven to 350°F (175°C).
- 7
Roll Out Dough
Once chilled, roll out the dough on a floured surface to about 1/4 inch thickness.
- 8
Prepare Tart Pan
Grease a tart pan with ghee and carefully place the rolled-out dough into the pan, pressing it into the edges.
- 9
Blind Bake the Tart Base
Prick the base with a fork and bake in the preheated oven for 15-20 minutes or until golden brown. Remove from oven and let cool.
- 10
Fill with Motichoor
While the tart base is cooling, take the motichoor ladoo and crumble it in a bowl. Mix in the chopped pistachios and almonds.
- 11
Assemble Tart
Once the tart base is cool, fill it with the motichoor mixture, spreading it evenly.
- 12
Chill and Serve
Refrigerate the tart for at least 1 hour before serving to allow it to set. Slice and enjoy!