Semiya Payasam Tartlets: A Fusion of Indian Flavors and French Elegance
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About Semiya Payasam Tartlets: A Fusion of Indian Flavors and French Elegance
Indulge in a symphony of flavors with these exquisite Semiya Payasam Tartlets, a delightful fusion of Indian and French culinary traditions. Imagine creamy vermicelli kheer, fragrant with cardamom and perfectly sweetened, nestled in delicate homemade tart shells.These elegant tartlets are crowned with ghee-roasted dry fruits, adding a delightful crunch to the smooth, creamy filling. A truly unforgettable treat, perfect for special occasions or a luxurious afternoon indulgence.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Tartlets
For the Semiya Payasam Filling
- 1 cup Vermicelli semiya/seviya, roasted
- 2 cup Milk
- 1/2 cup Sugar
- 100 gm Milk condensed
- 3 Cardamom Pods elaichi, crushed
- 1/4 tsp Salt or to taste
For the Ghee-Roasted Dry Fruits
- 3 Tbsp Ghee
- 1 Tbsp Cashews sliced
- 1 Tbsp Almonds sliced
- 1 Tbsp Raisins
- 1 Tbsp Pistachios for garnish
Instructions
- In a bowl, combine the all-purpose flour, salt, and sugar.
- Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. This creates flaky layers in the finished tartlets.
- Add the beaten egg and 1-2 tablespoons of cold water. Mix until the dough just comes together. Avoid overmixing, which can make the dough tough.
- In a pan, heat the desi ghee over medium heat.
- Add the raisins and fry until they plump up. Then, add the cashews and almonds. Roast until golden brown and fragrant.
- Remove the roasted dry fruits from the pan and set aside.
- In the same pan, bring the milk to a boil.
- Add the roasted vermicelli and sugar to the boiling milk. Cover and cook for 10-15 minutes, or until the vermicelli is tender.
- Stir in the salt and crushed cardamom pods.
- Add the condensed milk and mix well. Cook for a few minutes, or until the payasam thickens slightly. The filling should be thicker than traditional payasam to prevent it from leaking from the tartlets.
- Stir in the roasted dry fruits and remove from heat. Let the payasam cool completely.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the tart dough to about 1/8 inch thickness.
- Cut out circles of dough using a cookie cutter or round mold. Gently press the dough circles into the tartlet cases.
- Prick the bottom of the tart shells with a fork. This prevents the dough from puffing up during baking.
- Line the tart shells with parchment paper and fill with pie weights or dried beans for blind baking. Blind baking helps the crust retain its shape and prevents it from becoming soggy.
- Blind bake for 10 minutes, or until the edges are lightly golden. Remove the parchment paper and weights.
- Let the tart shells cool slightly.
- Fill the cooled tart shells about ¾ full with the prepared semiya payasam.
- Reduce oven temperature to 350°F (180°C).
- Bake for another 10 minutes, or until the filling is set and the crust is golden brown.
- Let the tartlets cool completely before garnishing with pistachios.
Recipe Notes
Good To Know
- For added flavor and texture, brush the inside of the tartlet shells with a thin layer of melted white or dark chocolate before filling. This prevents sogginess and adds a subtle richness.
- If you wish to prepare ahead, keep the payasam (kheer) and tartlet shells separate until just before serving. Assemble only when ready to eat to maintain the shells' crispness.
- Try infusing the milk for the kheer with a few strands of saffron or a splash of rose water for a more aromatic, festive touch that complements the cardamom.
- For a vegan version, use coconut or almond milk in the payasam and opt for plant-based butter or coconut oil for frying the dry fruits. Select vegan-friendly tartlet shells or make your own with dairy-free pastry.
Expert Tips
- For a visually appealing presentation, garnish the filled tartlets with chopped nuts, edible flowers, or a sprinkle of ground cardamom.
- Adjust the sweetness of the payasam to your liking. If using store-bought tartlet shells, they might already have some sweetness, so you may want to reduce the sugar in the filling.
- Don't overfill the tartlets. Leave a little space at the top to prevent spilling and for easy handling.
Storage Instructions
- Store leftover payasam separately in an airtight container in the refrigerator for up to 3 days. Store tartlet shells separately at room temperature in an airtight container for up to 2 days.
- Assemble the tartlets just before serving for optimal texture and flavor.
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Recipe Nutrition
Calories: 1111kcalCarbohydrates: 128gProtein: 53gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 10.2gMonounsaturated Fat: 20.4gCholesterol: 8mgSodium: 285mgFiber: 1gSugar: 108g
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Such a scrumptious dish! Thank you.
Looks so flavorful! Thanks for posting.
Absolutely delicious! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Such a scrumptious dish! Thank you.