Ingredients:
For The Short Crust Pastry:
Flour-1 1/4cups
Salt-1/4tsp
Sugar-1tbs
Cold Unsalted Butter-1/2cup
Ice water-1/8-1/4cup
For The Filling:
Butter-1/3cup
Light Brown Sugar-1cup
Bread Slices-3(remove the sides)
Milk-1/2cup
Vanilla Essence-1tsp
Walnuts-1/2cup
Procedure:
For The Short Crust Pastry:
1. Mix flour and salt in a bowl.
2. Cut butter into cubes and add it to the flour.
3. Rub with your fingers and prepare a crumbly flour.
4. Add water little by little and bring the dough together. Do not add more water.
5. Knead and cover the dough in a plastic wrap and refrigerate for 1 hour.
For The Filling:
1. In a bow, beat butter and sugar until creamy.
2. In a mixer grind bread slices along with 1/8cup of milk to a smooth paste.
3. Add the remaining milk and mix.
4. Add this milk mixture to the butter sugar and whisk well.
5. Add in the essence and chopped nuts.
6. Keep it aside.
Arranging And Baking The Tarts:
1. Preheat oven to 190C.
2. Remove dough from fridge and let it sit on counter for 5minutes.
3. Dust the counter and place the dough on it.
4. Carefully roll it out into a thin circle.
5. Cut it into 10cm rounds using a biscuit cutter.
6. Grease a muffin tin and place the rounds inside the cases.
7. Fill each base with the filling to 3/4th.
8. Bake until the base is golden in colour.
9. Remove from oven and let it cool completely before removing it from the pan.
10. Gently remove from the pan using a sharp knife.
11. Serve and Enjoy.
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