Bitter Orange Chutney Tart

Ingredients

For Short Crust Pastry

• 225gms/2cups Flour      
• 100gms/1/2 cup Butter (salted)
• 1 tbsp Sugar      
• Few sprigs of fresh Thyme           
• 1 Orange for Orange Rinds          
• Water as required

For Chutney

• 2 Oranges (valencia)      
• 1 cup Sugar        
• 1 stick Cinnamon             
• A Pinch of Salt   
• 1/2 tsp Red chilly powder (optional)       
• 1/4 cup Chocolate Chips

Directions

Tart dough made easy & mess free with the help of HB Pro Juicer Mixer Grinder. Switch jars and you have a creamy chutney filling.

1. In the jar add flour, butter, sugar, thyme and orange rind. Using the Pulse function on the machine blend till the flour is totally crumbly. Remove the flour into a bowl and add chilled water and knead into a dough. Allow to rest for 30 mins in a fridge wrapped in a damp cloth or a plastic film. Now roll out thin, use dry flour if required. Use a 2” tart mould and place them under the dough. Lift the dough and press it gently down inside the tart mould. Press gently on the edges and the bottom so that the dough fits the mould. Cut off the excess dough by pressing on the top of the dough with your palms. Repeat with the other moulds as well.
2. Using a fork poke it on bottom and sides of the tart. Refrigerate the moulds for 30mins. Remove & bake it an oven at 180c for 25 mins or till crisp and lightly browned. Remove and allow it to cool. Take the shells out of the mould.
3. For orange chutney cut the oranges into quarter. Add them to a pan with sugar, cinnamon, salt and chilly powder. Add 5 cups of water and cook it covered for approx 25 minutes. Remove from heat and take out the cinnamon stick. Now puree all the contents, including the rind using Preset – Blend. Pour it out on to a bowl and let it cool.
4. Now Fill the tart with the orange chutney and sprinkle with chocolate chips. Serve the tarts warm or cold.