Paneer Tart Recipe | Cheese Paneer tartlets

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Mini Paneer Tart

Paneer tart Recipe

• Preheat the oven to 220°C(450°F).
• Make the shortcrust pastry dough as I have mentioned. Please don’t add sugar to it.
• First make the filling by heating some oil in a pan. Add in onions and fry till translucent.
• In goes chilli powder, garam masala powder and mix well.
• Add in the paneer cubes and mix well.Pour in the tomato ketchup and mix well.
• Garnish with coriander leaves and set aside.
• Roll out the dough into thin sheet and cut pieces that are little bit larger than the tart mould.
• Press the tart mould with this dough and trim off the excess dough..
• Line all the tart moulds like this..
• Add a spoonful of filling in each mould and sprinkle with cheese over it..
• Bake it in the oven for 15-18 min or until it turns light golden..
• Remove it from the cases and serve warm as appetizers.

Tips to get Flaky Shortcrust Pastry

Once you make the shortcrust pastry dough. fold it two to three times on itself to create more layers. This trick will create more flaky texture in your pastry.

Also make sure your pastry dough is cold when baking.

I always prefer to place the tart tin after it is lined with the pastry in fridge for few hours before baking.

Pro Tips

• Reducing the butter quantity will result a hard crust. So use butter as mentioned.
• Don't over knead the dough, else the gluten will develop in the dough which results in chewy crust.
• Use cold water for kneading the dough and cold butter, this will give flaky crust.
• This dough has a little more sugar, this dough is best for making sweet filling pies or any sweet preparations.
• If you are making it for savoury don't use the sugar.
• Refrigerate Shortcrust pastry dough for at least 1 to 2 hours.
• Make sure your pastry dough is cold when baking.