French Fry Tikka masala Tart
A flaky tart with a creamy gravy with a hint of spice topped with cheese and crispy fries, yes i agree you NEED to make these!! It is just a perfect balance of everything in every bite. A delicious appetizer and even a great addition on a charcuterie board. This treat is perfect for any occasion and loved by all !! You can even make the dough and gravy from before which saves so much time. Make it as an individual serving or a large tart to share. It is also an easy recipe to follow which will wow everyone.
Happy Cooking!
Servings: 10-12- 3.5 inch tarts or two 9 inch tart
Prep Time: 40 mins
Chilling time: 2-3 hours
Cooking Time: 20 mins
Total Time: 3-4 hours
Ingredients:
For the tart shell
1.5 cups Flour +2-3 tbsp
1 tbsp sugar
1.5 tsp salt
1/2 tsp pepper
1/2 tsp ajwain
1/2 tsp cumin powder
1 tsp chilli powder
1 stick unsalted butter chopped in pieces (size of blackberry)
2/3 cup ice cold Water
For the tikka masala gravy:
1 tsp cumin seeds
2/3 cup chopped onions
3-4 tbsp cashews
1.5 tbsp tomato paste
2 tbsp ginger garlic paste
1.5 tsp Turmeric powder
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala
A pinch of cinnamon powder
1/2 cup yogurt
1/3 cup milk
1.5 tbsp heavy cream
Salt to taste
Toppings:
5-7 oz French fries- a pinch of red chilli powder and garam masala
1/2-1 cup shredded mozzarella
Directions:
In a food processor or stand mixer or bowl add the flour, salt, sugar, pepper & tart spices. Pulse/ Mix it together.
Chop the butter in cubes the size of a blackberry and let it sit int he fridge till you use it. Add the butter to the flour and pulse/mix it together. DO NOT OVER MIX. Mix till the butter breaks down to about the size of peas.
Immediately add the ice cold water and form it into a dough. Mix till just combined.
Transfer it to a work surface and add 1-3 tbsp of flour till the dough becomes less sticky. i added 2 tbsp of flour. The dough should be soft and a little sticky but holds its shape.
Wrap the dough in cling wrap and let it chill in the fridge for 2-3 hours.
Tikka masala: In a pan, add 1-2 tbsp oil.
Add chopped onion and cumin seeds.Let it cook for 3-4 mins till the onions are translucent.
Add ginger garlic paste and cook it for 2-4 mins till fragrant.
Add the dry spices and mix it in.
Add the tomato paste and cook it well so that there is no raw taste, about 3-5 mins.
Add cashews and mix it in.
Add the yogurt and milk and cook till it slightly thickens.
Let it cool and grind into a fine paste.
Add salt as per taste and heavy cream. Your tikka masala is ready. Warm it again if it gets cool before filling.
Preheat oven to 375F.
Take the dough out of the fridge and cut it into pieces (depending on tart size)
Flour the surface. Roll the cut shapes in a circle and roll it into a circle. Roll it about 1.5-2 inches more than the tart size.
Place the rolled circle over the tart shell. Press down the bottom edges of the tart along the side of the tart tin. Shape the dough along all the sides of the mould. Roll the rolling pin over the top edges of the tart tin and remove the excess dough. Lightly pierce the dough with a fork.
Repeat this process for all the tart tins.
Bake at 375F for 13-16 mins till it is cooked through. Check notes for baking.
While the shells bake, prepare the French fries as you like. I air fried them. Check notes.
I tossed them with a pinch of garam masala and red chilli powder.
Remove the shells from the oven when cooked through. If you like them crispy bake till edges are golden brown.
Fill the tart shells with the tikka masala gravy 3/4th the way.
Sprinkle shredded mozzarella cheese over the gravy. Place French fries over the cheese.
Broil for 2-4 mins till the cheese melts.
Serve warm.
Notes/Tips:
Make sure the butter and water are cold.
You can make the dough from before and freeze it for 2-3 months. Make sure it is cling wrapped well.Take it out of the freezer for a few hours to defrost before opening the cling wrap.
You can make the tikka masala gravy and keep it in the fridge for 1-2 days before or freeze ti and keep for 1 month.
You can bake/fry/air fry the french fires. Just make sure it is crispy.
While rolling out the dough do not make it too thick. Thinner will be more crispy.
Depending on different ovens, the baking time for the tarts can differ. Usually it takes 13-17 mins for the smaller tarts. The bigger tarts will need 5-10 mins longer. Bake till it is cooked through and slightly brown edges. It also depends on how thick you roll out the tarts, thicker crusts will take longer to bake than thinner crusts.
Broil and do not bake after adding the french fries or it will get soggy.
You can use any cheese that melts well. I used mozzarella but cheddar, amul, gruyere are options.
