Gulab Jamun Frangipan Tart

For Pate Sucree

• Cream the butter and sugar until fluffy. Add the egg and beat well, then add all the flavourings
• Sift the flour and salt into the bowl and mix until the dough comes together. Wrap the dough in a plastic wrap and let it chill for 4-6 hrs
• Take out the pastry and let it sit outside the fridge for 15-20 mins so that it is soft enough to work with
• On a lightly floured work surface, roll it out into a circle about 9-inch in diameter
• Lightly dust a 9-inch (23 cm) removable-bottom fitted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minute
• Preheat the oven to 350 °F (180 °C)
• Place the chilled shell on a baking tray and add pie weights (or garbanzo beans). Bake the pastry for about 20 minutes, until it has browned just a little at the edges
• Allow the pastry shell to cool

For Gulab Jamun

• Knead Sweetened Condensed Milk, paneer, maida and baking powder with ghee to a smooth dough. Make sugar syrup with sugar and water
• Heat ghee in a Kadai. Roll out paneer mixture into round shapes and deep fry on medium heat till golden brown
• Soak in syrup and keep aside

For Filling

• Beat the butter, granulated sugar and icing sugar by hand until smooth. Beat in the egg and egg yolk, then beat in the cream, mango puree and vanilla. Add the ground almonds and flour and stir until smooth
• Pour this into the baked shell and add the gulab jamun. Bake the tart for about 20-25 minutes, until the frangipan filling is set
• Cool the tart in its tin to room temperature and then chill completely before serving