Rasmalai Tart / Rasmalai Tarlets
Rasmalai tartlets are irrestible mouthwatering fusion dessert made with homemade Rasmalai. The traditional Indian sweet rasmalai further baked in tartlets. It serves as a unique dessert for any special occasion or for parties. It's a treat to the eyes as well!
Equipment
- Sauce pan
- cooking pot
- OTG
- tartlet moulds
Ingredients
- 6 rasmalai (check recipe link of easy homemade rasmalai in notes below)
For making tartlets:
- ½ cup all purpose flour (64 grams)
- 3 tablespoon butter
- 3 tablespoon sugar
- as required ice cold water
- few saffron
- 2 tablespoon Pistachios sliced
- few dried rose petals for garnish
Instructions
- In a mixing bowl add the all purpose flour, butter, sugar and crumble them well with using your hand.
- Now add ice cold water little at a time and make a dough. Wrap the dough and rest them for few minutes.
- Divide the dough into small portions depending on your tart mould size. Roll them into balls and flatten them with a rolling pin.
- Put them into the greased tart mould and press them gently. With a help of frok or toothpick prick them randomly in 3-4 places to prevent the tart from puffing up while baking them.
- Refrigerate the tart for couple of minutes before baking them.
- Place the rasmalai in the prepared tart and fill it with the the rabri.
- Garnish with chopped pistachios and saffron strands.
- Preheat oven @180° C for 10 minutes wih both filaments switch on (rods)
- Bake them in the preheated oven for 20-25 minutes.
- Remove from oven and garnish with dried rose petals and serve. You can refrigerate for few minutes before serving them. Taste more awesome when served cold.