Nutritive 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
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
Instructions
- 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.
