Tartlet Alphonse

Directions

1. 1
   Combine the flour, salt and baking powder in the bowl of a food processor. Process for 5 seconds till the ingredients are combined.
2. 2
   Add half the butter & ghee and pulse 4-5 times before processing for a further 5 seconds. Add the remaining butter & ghee & repeat the process. The texture of the flour should be similar to cream of wheat with pea sized pellets of butter.
3. 3
   Transfer the mixture into a large mixing bowl.
4. 4
   Using a kitchen fork to push the mix towards the center of the bowl, add the chilled water, a tablespoon at a time. The mix will begin clumping into dough with each addition of the water.
5. 5
   To test if the mixture has enough water, gather the dough & press against the side of the bowl to see if it holds up & does not crumble. If the mix is crumbly keep adding water in smaller increments till the dough holds up.
6. 6
   Using floured hands,press the dough against the side of the bowl and flatten into a disk. Liberally dust with flour and cover the disk in plastic wrap. Refrigerate until needed.
7. 7
   Heat oven to 325 F.
8. 8
   For fresh ginger extract, peel a 2 -3 inch piece of the fresh root and grate it using the fine shredder of a box grater. Squeeze out the juice from the shredded ginger. leave to settle for ~ 5 minutes before decanting the brownish extract from the top. Discard the white starchy sediment settled in the bottom.
9. 9
   In a saucepan, combine the orange juice, confectioners sugar, ginger extract, cardamom & the cornstarch and stir continuously on low heat till the mixture resembles a thick custard like paste. Add the candied Kumquat peel at this point if you wish.
10. 10
    Add the mango strips & combine well. remove from stove & set aside.
11. 11
    Remove the pastry dough from the freezer and roll into a 1/16 inch thickness ( I use those measuring bands at the end of the rolling pin).
12. 12
    Cut out 4 in circles using a biscuit cutter & fit into the cups of a muffin pan ( confession: I have yet to invest in a proper tart pan). You will have some pastry dough left over. Simply re-wrap & freeze for future use.
13. 13
    Drop about 1 tablespoon of the mango mixture into the centre of the tartlet shells.
14. 14
    Bake at 325 F for about 15-20 minute or until the bottom & outer sides of the tartlets are golden brown.
15. 15
    Allow to cool, garnish with slivered pistachios & serve with a steaming hot cup of Masala Chai