Tomato Basil Tarts With Creamy Saffron Sauce

Tomato Basil Tarts With Creamy Saffron Sauce - Plattershare - Recipes, food stories and food lovers
Tomato basil tarts are fresh, light and delicious. Enjoy these mini tarts when tomatoes are at their best. Tomato basil tarts are incredibly easy and they look fancy too. Make this for any party, serve with chilled creamy rich saffrom sauce and surprise your guests with mouthwatering appetizer.
4.30 from 4 votes
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Prep Time1 hour 10 minutes
Cook Time25 minutes
Total Time1 hour 35 minutes
Served As: Snacks
Recipe Cuisine Type: Soul Food
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 cup Flour for short crust pastry
  • 100 gm Butter
  • 1/2 tsp Salt or as per taste
  • 2-3 tbsp Cold Water or dough for kneading the dough
  • 1/4 cup Mozzarella Cheese or filling for the filling grated
  • 1/3 cup Cream i used amul cream fresh
  • 6-8 large Tomato or tomato cheery or tomato
  • 2 cloves Garlic minced
  • 1-2 leaves Basil
  • 1/2 tsp red chili powder
  • 1/2 tsp Oregano
  • 1/2 tsp Black Pepper
  • 1-2 tsp Salt or as per taste
  • Oil for greasing the mould
  • 2 tbsp Saffron or sauce, or cream for the sauce fresh cream
  • 1/2 tsp Unsalted Butter
  • 1/4 cup Milk
  • 1-2 strands Saffron
  • 1/2 tsp Sugar
  • 1/4 tsp Black Pepper


  • For the short crust pastry dough: In a mixing bowl sift in all purpose flour and salt.
  • Now add butter cubes. (Butter should be right out of the refrigerator, it should not be softened)
  • Mix in butter with the fingertips untill the mixture starts looking like fine bread crumbs.
  • Now add 2-3 tbsp cold water and knead a firm dough. Once done wrap in a cling film and chill for 1 hour.
  • After one hour, take out the dough from the refrigerator, preheat your oven at 180°C and grease the tart moulds with oil.
  • Now roll the chilled dough on a floured surface.
  • Cut out a circle with a cookie cutter. Press the dough into each mould till the edge and cut off the rest.
  • Repeat the same process for making rest of the tarts.
  • Bake the tarts in preheated oven for 20 minutes for untill they are light brown in colour. Once done let them cool completely.
  • Meanwhile prepare the filling, In a bowl take fresh cream, add minced garlic, red chilly powder, oregano, black pepper, salt and mix it well and keep aside.
  • For the saffron sauce: In a pan add milk let it come to boil add saffron strands, fresh cream & unsalted butter mix it well and let the sauce thicken. After a minute add sugar and pepper mix it and switch off the flame. Keep in refrigerator to chill.
  • Once the tarts are cooled down spread a layer of grated mozzarella cheese, add 2 tbsp of the filling then layer with some cherry tomatoes and basil leaves.Bake the tarts again at 180°C for 5 minutes.
  • Serve them with chilled creamy saffron sauce. Happy Cooking!!
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4.30 from 4 votes

Prabhleen Kaur
Prabhleen Kaur

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