Paneer Makhni Tart

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A delicious fusion appetizer

prep time

25 mins

cook time

20 mins + 30 mins for refrigeration of cookie base + 4 hrs for setting

serves

Tart Base

Prep Time - 5-10 mins + chilling
Plain Flour 225g
Butter diced 100g
Pinch of salt

Filling

Prep Time - 1 hr
1 recipe of Butter Chicken or Paneer Makhni (see recipe)
Shredded cooked chicken or Mashed Paneer ½ cup
Shredded Mozzarella & Cheddar mix in 1:1 ratio ½ cup

Sift the plain flour and salt into a bowl and 100g of diced butter and rub with your fingertips so that the mixture resembles coarse bread crumbs
Add cold water (3 tbsp) to make a firm dough
Do not over knead or over mix
Make a round ball and wrap it a in cling film and refrigerate for min 30 mins before using
This dough can be frozen upto two months and can be used whenever needed

Pre-heat the oven to 180 degrees C for 10 mins
After the dough has rested, roll out the dough and line a 9” pie dish with the rolled out tart base
Prick the base with a fork so that the pastry does not puff up
Place the filling in the tart shell, top it with mashed or shredded chicken or paneer and sprinkle with cheese mix and bake the tart in a pre-heated oven for 50-60 mins
After the tart has been baked, let it cool down and garnish with coriander and green onion mix
This can be served warm or at room temperature

A great fusion of East and West – the tart is a great appetizer or can also be served as a main course using a tart base of 8”.A great fusion of East and West – the tart is a great appetizer or can also be served as a main course using a tart base of 8”.