For the tart shell, I almost always go with Rachel Allen’s Shortcrust Pastry recipe, as this yields the soft and flakey end result I’m looking for.
For The Shortcrust Pastry
Icing sugar 1 tbsp (or alternately, a pinch of salt if you were to make a savoury tart shell)
Chilled butter 100g, cubed and stored in the refrigerator until use
Egg 1, lightly beaten
Rub together the chilled butter and the flour using the tips of your fingers until it resembles coarse breadcrumbs. Then make a well in the centre and crack an egg into it. Use the egg to bring it all together. With your hands flatten out the dough until it is a smooth ball of dough.
Now flatten the ball of dough into a round and wrap in cling film. Refrigerate this for an hour at least. Preheat the oven to 180 degrees celsius and proceed to bake the shell for 10 minutes, blind baking for the first 5 minutes. (Blind baking involves making a parcel of heavy beans and placing it inside your tart shell to stop any rising from taking place.) The last five minutes of baking will result in a golden crust. Keep this aside to cool.
For The Filling
Golden Syrup/ Light Treacle 250g
Cream from a tetra pack 2 tbsp
Crumbled chocolate sponge cake 4 tbsp, store-bought is fine
Doda barfi 75g, crumbled
Heat the butter on a low flame till it begins to change colour and starts turning a deep brown. Add in the golden syrup and whisk well incorporate. Get it off the heat and add in the cream and egg. Whisk again. Now, finally stir in the sponge cake and the barfi and give it a final stir. Pour this into the tart shell and bake at 170 degrees celsius for 45 minutes. Remove from the oven and allow it to cool.
Adapted from The Indian Accent Cookbook