Recipe Category:

Published :  2012 - 08 - 03

Nutritional Information:

• Calories: 303 .0 Kcal

• Proteins: 53.2 g

• Fat: 5.8 g

• Minerals: 3.3.g

• Fibre: 1.2 g

• Carbohydrates: 9.4 g

Instructions :   

To prepare the short crust pastry:

• Sieve flour and salt together.

• Rub the butter into the flour with your fingertips till the mixture resembles bread crumbs.

• Gradually add cold water and mix to a smooth dough.

• Cover and refrigerate the dough for 15 minutes.

• Roll out into a half cm thick sheet and line the pastry moulds with it.

• Line six boat�shaped moulds with the short crust pastry and bake till done.

• Remove form the oven and cool.

• Melt gelatine in a little water.

• Beat egg yolks and milk together and cook over a double boiler to obtain a thick custard.

• Add sugar and melted gelatine. Stir well. Keep aside to cool, refrigerate the custard.

• When chilled thoroughly, beat the cream and pulp of two sapotas and divided between the biscuit shells.

• Slice the remaining sapotas.

• Garnish the biscuit shells with sapota slices and pistachio slices.

Serves:

Ingredients:

• Short crust pastry 400 g

• gelatin 10 g

• Yolks 4 egg

• Milk 100 ml

• Sugar 40 g

• Cream 60 ml , beaten

• Ripe sapota 6 large (chikoos)

• Pistachios 100 g , chopped fine

For the shortcrust pastry:

• Flour 260 g

• Butter 135 g

• A pinch of salt

• Cold water as required

Source