Shadi Faleel’s almond rabdi custard tarts and masala chai
In the first of two installments from her new book, Easy Indian Food Anyone Can Make, the author serves up a delicious tea-time upgrade
Almond rabdi custard tarts
A fusion of north Indian flavour and European finesse, these custard tarts blend thick, creamy rabdi with buttery shells. Infused with cardamom and decorated with flaked almonds and dried rose petals, they offer a rich, nutty flavour with a silky finish.
Makes 6
Ingredients
For the dough
120g plain flour, plus extra for dusting
3 tbsp ground almonds
50g sugar
60g cold butter, diced
2 tbsp water, plus 1 tbsp extra if needed
For the rabdi custard
500ml milk
150ml condensed milk
½ tsp almond extract
1 tbsp cornflour
3 tbsp water
35g finely chopped almonds
To decorate
Toasted flaked almonds
A few dried rose petals
Method
First make the custard. Boil the milk, condensed milk and almond extract in a wide pan on a medium heat, then reduce the heat and simmer on a low heat for 20 minutes, stirring and scraping the milk skin from the edges back into the simmering milk. Mix the cornflour with the water until there are no lumps, and stir this into the simmering milk.
Mix everything well, then simmer on a low heat for 5 minutes more, until the custard thickens. Turn off the heat and transfer it to a bowl. Cover the bowl with clingfilm and let it cool completely.
To make the dough, put the plain flour, ground almonds and sugar into a mixing bowl and mix until well combined. Rub the cold butter into the flour mix and combine well, until the flour has a soft and crumbly texture.
Add the water, then mix and knead into a rough and firm dough, adding another tablespoon of water if needed. Cover with clingfilm and rest the dough in the fridge for 30 minutes.
Preheat the oven to 160°C fan/180°C electric/gas mark 4.
Roll out the chilled dough on a lightly floured surface to about half a centimetre thick. Cut out six circles and gently press them into individual tart tins, trimming off the excess, then decoratively marking/fluting the edges. Prick the base of each tart shell with a fork to prevent puffing, and bake for 12-15 minutes, or until the crust is golden and crisp. Remove from the oven and leave to cool completely in the tins.
Spoon the rabdi custard filling into the cooled tart shells and then chill in the fridge for at least 30 minutes.
Remove from the tins and decorate the tarts with some toasted flaked almonds and dried rose petals before serving.
Masala chai
Masala chai is a fragrant, spiced tea that originated in south Asia, but is now enjoyed across the world. Warm aromas infuse the sweetened milk, creating a drink that awakens the senses and soothes the soul.
To make masala chai powder
Ingredients
50g cardamom pods
20g black peppercorns
30g cloves
15g stick of cinnamon
10g fennel seeds
½ a nutmeg
50g ground ginger
Method
Heat up a heavy-bottomed pan on a low heat, then dry-roast the cardamoms, peppercorns, cloves, cinnamon, fennel seeds and nutmeg for 2-3 minutes, stirring until they turn aromatic. Set aside and leave to cool down completely.
Transfer all the spices into a blender and blend them into a coarse powder. Put into a small bowl, add the ground ginger and give it a good mix.
Transfer to an airtight jar. It will keep for up to a month.
To make masala chai
Ingredients
Serves 4
500ml water
3 tbsp tea powder
1 tsp masala chai powder (see above)
300ml milk
4 tsp granulated sugar, or to taste
Method
Put the water, tea powder and masala chai powder into a pan and bring to the boil on a medium heat.
Lower the heat and simmer for 2-3 minutes.
Then add the milk and sugar and bring the chai to the boil. Turn off the heat, strain the masala tea and enjoy.
Easy Indian Food Anyone Can Make (£22 hardback) is published by Penguin Books.
