Method of Preparation:
Sift flour and corn flour and keep aside
Whisk egg yolk and 1/2 quantity of the sugar till it melts down.
Add corn flour and flour to the egg mix.
Whisk egg whites separately till a soft peak and add rest of the caster sugar to make a stiff meringue.
Fold into the egg yolk and flour mix.
Pipe using a round nozzle into cake rings to prepare discs of size 10″ diameter.
Make a few lady finger shapes for the sides of the charlotte.
Bake at 165° c for 15min.

Strawberry & Kiwi Tart

Method of Preparation:

1) Process flour, butter and sugar in a food processor or even simply work with your hands until the mixture resembles breadcrumbs.
Now add egg and pulse until the dough becomes thicker.
2) Scoop the mixture in a plastic freezer bag and gently press it into a smooth disc and refrigerate for 15-20 minutes.
3) Roll out the pastry between 2 sheets of baking paper to a 2mm thickness. Line a loose based 24cm flan tin with pastry trimming
the excess of it with a rolling pin. Then use your fingers to pat the sides of the serrated tin to get a good shape. Dock the pastry with
a fork and place a baking paper on top of the shell and fill it with kidney beans. Baking this way is calling- blind baking. This ensures
that your tart case doesn’t get over baked.
4) Now bake pastry at 190°C for 10 minutes.Remove the kidney beans and the baking paper and bake for a further 10 minutes until the tart shell turns crisp and golden.

Recipe Courtesy

French Toast
Opp. Deccan Chronicle,
Kaloor-Kadavantra Road,
Kaloor, Kochi

Ph: 8129084545, 4015321, 4015320

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