Name: Tomato basil tarts with Creamy saffron sauce recipe by Prabhleen Kaur at BetterButter
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 4
Ingredients: For short crust pastry: 1 cup all purpose flour; 100 grams butter; 1/2 tsp Salt; 2-3 tbsp of cold water for kneading the dough; For the filling: 1/4 cup grated mozzarella cheese; 5-6 tbsp fresh cream ( i used Amul cream); 6-8 cherry tomatoes; 2 garlic cloves minced; few basil leaves; 1/2 tsp red chilli flakes; 1 tsp Oregano; 1/2 tsp black pepper; Salt to taste; Oil for greasing the mould; For saffron sauce: 2-3 tbsp fresh cream; 1/2 tsp butter; 1/4 cup Milk; 1/2 tsp sugar; 1/4 tsp black pepper powder; Few saffron strands

Ingredients Serving: 4

For short crust pastry: 1 cup all purpose flour
100 grams butter
1/2 tsp Salt
2-3 tbsp of cold water for kneading the dough
For the filling: 1/4 cup grated mozzarella cheese
5-6 tbsp fresh cream ( i used Amul cream)
6-8 cherry tomatoes
2 garlic cloves minced
few basil leaves
1/2 tsp red chilli flakes
1 tsp Oregano
1/2 tsp black pepper
Salt to taste
Oil for greasing the mould
For saffron sauce: 2-3 tbsp fresh cream
1/2 tsp butter
1/4 cup Milk
1/2 tsp sugar
1/4 tsp black pepper powder
Few saffron strands

Instructions

For the short crust pastry dough: In a mixing bowl sift in all purpose flour and salt.
Now add butter cubes. (Butter should be right out of the refrigerator, it should not be softened)
Mix in butter with the fingertips untill the mixture starts looking like fine bread crumbs.
Now add 2-3 tbsp cold water and knead a firm dough. Once done wrap in a cling film and chill for 1 hour.
After one hour, take out the dough from the refrigerator, preheat your oven at 180°C and grease the tart moulds with oil.
Roll the chilled dough on a floured surface.
Cut out a circle with a cookie cutter. Press the dough into each mould till the edge and cut off the rest.
Repeat the same process for making rest of the tarts.
Bake the tarts in preheated oven for 20 minutes for untill they are light brown in colour.
Once done let them cool completely.
Meanwhile prepare the filling.
In a bowl take fresh cream, add minced garlic, red chilly flakes, oregano, black pepper, salt and mix it well and keep aside.
For the saffron sauce: In a pan add milk let it come to boil add saffron strands, fresh cream, butter mix it well and let the sauce thicken.
After a minute add sugar and pepper mix it and switch off the flame. Keep in refrigerator to chill.
Once the tarts are cooled down spread a layer of grated mozzarella cheese.
Add 2 tbsp of the prepared filling from top then layer with some cherry tomatoes and basil leaves.
Bake the tarts again at 170°C for 5 minutes.
Serve them with chilled creamy saffron sauce.

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