GLUTEN-FREE TINY TARTLETS WITH TOFU CREAM AND TOMATO KASAUNDI
These crisp tartlet cases filled with a creamy tofu creation and topped with spicy Tomato Kasaundi are very morish. And they’ll be a hit with the vegans at your party too.
Something for everyone, now that’s a good party.
Rosie
TINY TARTLETS WITH TOFU CREAM AND TOMATO KASAUNDI
1 recipe Tartlet cases
1 recipe Tofu Cream
1 recipe Tomato Kasaundi or use a good quality purchased variety (we like Goan Cuisine brand)
1 bunch chives for garnish
TARTLET CASES
Makes 40- 60 pastry cases depending on the thickness of your pastry.
75 gm white rice flour
Extra white rice flour for dusting
75 gm brown rice flour
75 gm besan (chick pea) flour
¼ teaspoon salt
½ teaspoon caster sugar
120 ml warm water
70 ml olive oil
Preheat oven to 175°C. Line two baking trays with baking paper.
Sift dry ingredients together and combine well. Add oil and warm water and mix with a fork until well combined.
Knead lightly until the mixture comes together adding a little more water if too dry, a little more white rice flour if it is too wet.
Divide dough into two and in two separate batches, in between two sheets of non-stick baking paper, roll out the dough to around 2-3mms thick.
Cut into rounds with a 5cm biscuit cutter.
Line around 60 mini tartlet or mini muffin tins with the 5cm pastry rounds. No need to use blind baking weights, just bake for 8 minutes, then with two clean fingers, gently flatten any bases which have begun to bubble up. Bake for a further 4 or 5 minutes or until golden.
When cool enough to handle, remove from tins and transfer to a rack to cool.
Allow tartlet cases to cool completely before storing in an airtight container. Will keep in a cool dark place for more than two weeks.
TOFU CREAM
Makes enough to fill 50-60 tiny tartlet cases
225 gm extra firm tofu, drained
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons white miso
1 tablespoon extra virgin olive oil
1 clove garlic, small, minced
Salt to taste
Place all ingredients in the food processor and process, scraping down the sides once or twice, until very smooth.
Refrigerate until needed. Remove from the fridge 20 minutes before serving.
If making the day before, be sure to drain off any accumulated liquid before using.
TOMATO KASAUNDI
Makes 1 x 250ml jar
20 gm peeled ginger
2 cloves garlic
1 red birds-eye chilli
45 ml vegetable oil
¾ tablespoon black mustard seeds
¼ tablespoon ground turmeric
¾ tablespoon ground cumin
¾ teaspoon ground chilli, or to taste
1 400gm tin whole tomatoes
20 gm palm sugar, shaved
¼ teaspoon salt
40 ml malt vinegar
Finely chop the ginger, garlic and chillies by hand or in a food processor. Set aside.
Heat the oil in a large heavy based saucepan, over medium heat. Add the mustard seeds, turmeric, cumin and ground chilli and fry, stirring, for 1-2 minutes, until fragrant.
Add the chopped ginger, garlic and chillies and fry for a further 2 minutes.
Puree the tinned tomatoes and add to the mix along with the palm sugar, salt and malt vinegar.
Allow to simmer, stirring often, for around 20 minutes to 1 hour or until the mixture has reduced to a thick pulpy consistency.
Transfer to a sterilised jar and when cold, store in the fridge for up to a month.
TO ASSEMBLE
Spoon or pipe Tofu Cream into each tartlet case, almost filling to the top. Spoon or pipe a small amount of Tomato Kasaundi on top of the Tofu Cream. Garnish with a piece of chive.
TIPS:
It is great to have a jar of Tomato Kasaundi in your fridge or pantry as it has a variety of uses. See our blog ‘A Life Saver’ .