An open tart which is a take on the ever-drooled-upon heavenly chicken tikka with an eggless tart and custard. Indeed, this is prepared with a twist. A quiche is technically prepared with an egg and cream custard, however an alternative custard has been prepared without eggs. Bon appétit!
- AP Flour: 125 gm
- Salt: a pinch
- Butter: 55 gm
- Cold water: 30-45 ml
- Vinegar: ½ tsp
- Milk: 100 ml.
- Paneer: 50 gm.
- Chicken tikka.
Chicken boneless 200 gm
Yoghurt 2 tbsp
Garam masala ½ tsp
Ginger garlic paste 1 tsp
Kashmir red chilli 1 ½ tsp
Salt as required
Lemon juice 1 tsp
Oil 1 tbsp
Gram flour ½ tsp
Salt as Required
- Combine the flour and butter using a rub-in method. Add the remaining ingredients and quickly assemble into a dough and rest for 30 minutes.
- Blend the milk and paneer to a smooth blend and keep aside.
- Roll out the pastry in between cling films to a 2 mm thick sheet (large enough to completely cover the bottom of a 9 inch tart tin).
- Shape the mould evenly and cut out from the edges.
- Dock with a form to prevent the sheet from puffing up and chill for about 15 minutes.
- Blind bake in a pre-heated oven at 170°C for 15 minutes.
For the chicken tikka:
- Mix all the marinade ingredients well.
- Add the chicken and marinate for about 2 hours.
- Grill at 260 C for 5-7 min and baste as required.
- Remove the pastry from the oven and rest for a while and add the grilled chicken tikka.
- Preheat an oven to 160°C. Place the pastry, pour in the custard and bake till the custard is set well (approximately 30 minutes)
When set, remove the pastry from the mould, slice wedges and serve topped with a yoghurt quenelle and coriander sprig