Name: Burfi Tarts recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: FOR TARTLET MOULDS:; 200 gm refined flour; 120 gm butter; ¼ tsp baking powder; 1 tbsp powdered sugar; Milk or water as required; For Mawa stuffing---; Mawa - 250 gms.; Ghee - 1 tsp; Bura or pwd sugar - 150 gms.; Cardamom pwd - 1/2 tsp; Almonds - 6-7 (chopped); Pistachios - 6-7 (chopped); Milk - 2-4 tbsp

Ingredients Serving: 6

FOR TARTLET MOULDS:
200 gm refined flour
120 gm butter
¼ tsp baking powder
1 tbsp powdered sugar
Milk or water as required
For Mawa stuffing---
Mawa - 250 gms.
Ghee - 1 tsp
Bura or pwd sugar - 150 gms.
Cardamom pwd - 1/2 tsp
Almonds - 6-7 (chopped)
Pistachios - 6-7 (chopped)
Milk - 2-4 tbsp

Instructions

For tartlet moulds
Add refined flour to a bowl. Add butter, baking powder, and powdered sugar.
Rub them all with your finger tips until the texture resembles the bread crumbs. Add water or milk and knead a dough.
Roll out the dough and cut in small circles using a cutter and then press lightly so that the dough takes the shape of the mould .
Cover and freeze mini-tart shells until rock hard.
Place tart shells onto a baking tray. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 180 degrees C oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
Cool for 5 minutes. Remove crust from mold. Fill when completely cool.
For mawa filling-
Take a pan and heat ghee into it. Put mawa into the pan and roast it on a medium flame till it turns light pink in colour. Now take it out in a bowl and let it cool down slightly.
Add cardamom powder, milk and pwd sugar to mawa and mix well.
Pour the mixture in the piping bag with star nozzle, pipe into tarts in circles and garnish with chopped almonds, pistachios and silver leaves.

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