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Tuesday, November 09, 2021

Chakka Varetti Cups | Jackfruit Tarts (Step By Step Pics)

Fusion recipes are a trend these days, and you get to see a lot of good fusion delicacies that are a super hit. Fusion recipes have its own advantages and drawbacks as well. There are many who don't like playing around with the traditional recipes and that the new fusion recipe spoils the exact flavours of the original, but there are many such good recipes too where you actually are exposed to a totally different experience tasting the fusion item. Fusion foods are usually an end result of cookery shows or often created by chefs or sometimes accidentally created. I, too, tried giving a novel look and taste to our traditional chakka varetti(jackfruit preserve) by using this in a British style Jam tarts.

Jam tarts are my kid's favourite, and so this time I thought to fill these cute buttery cups with a healthier option of chakka varetti(jackfruit preserve). Did you like this innovation ?? My kids definitely loved this idea and am sure if you try these for your kids they would be pleased too. I have already shared many recipes that I made using chakka varetti listed below at the end of this post, and this gets added as well to the collection. You can even use fresh puréed jackfruit or jackfruit jam (Chakka Jam) instead of chakka varetti. These tart cups have a buttery flavour mixed with the jackfruit flavour in every bite, with bits of chopped nuts here and there. The cups are a bit delicate to scoop out from the muffin tray and so be an extra careful, slightly cool down before demoulding. Add an egg to the dough if you feel you aren't comfortable handling the tart cups delicately. You can make this as a single tart in a tart pan, but I love the cute small cups so made in a muffin tray. Use a silicon mould or silicon muffin cup for a designed edge. Do give these a try and enjoy !!

Preparation time ~ 15 minutes
Baking time ~ 15 minutes
Author ~ Julie
Serves ~ 10 
for making tart/ cups
cold butter, 70 gms(5tbsp)
sugar granulated 1/4 cup
all-purpose flour / maida  1 cup
baking powder 1/4 tsp
vanilla extract 1/2 tsp
cold water 1tbsp
salt a pinch

for the filling
chakka varetti 3/4- 1 cup

  • Sift the flour with baking powder and salt twice. Add powdered sugar to this. Cut the butter in cubes and mix in the flour using your hands such that the butter is rubbed evenly in the flour. Add a TBS of cold water and vanilla extract, try to bring the dough together. If needed, add more cold water.
  • Take two parchment sheet paper. Place the dough in the centre of the paper and cover with another parchment paper. Roll out the dough evenly to make a 1/8' thick sheet. Cut rounds using a 2.5' cutter or bottle lid. If you have leftovers, re roll the dough and make roundels.

  • Smear oil in the muffin cups and place the rounds in the cup, gently press inside the cups. If at all the dough tears, place a small patch of dough to cover the tear. 
  • Now refrigerate the made cups with the tray for half an hour. In the meantime, preheat oven to 375 degrees F or 190 degrees C. 

  • I heated the filling to melt down the ghee in it and added a TBS of water to make it a little flow like consistency so that it can be easily scooped in tart cups. Heating the chakka varetti is strictly optional.
  • Remove the tray from oven and fill the chakka varetti about 2/3rd cup full.
  • Bake in preheated oven for 12-14 mins until the top edges look slightly browned. Remove from oven and cool on a wire rack completely. Run an offset spatula across the borders to remove from each muffin cup. Enjoy !

* You can even use fresh puréed jackfruit or jackfruit jam for this recipe. But it's hard to find fresh jackfruit in this season.
* You can use half an egg to give more stability to the tart cups, else they are very soft to touch and are delicate, easily breakable. I haven't used the egg, though.
* You can refrigerate the rolled dough by wrapping in the same parchment paper and then cut rounds. Place in muffin cups. Then there is no need to refrigerate after placing the roundels in muffin cups. I have tried both ways and I personally feel, it was hard to place the cut roundels after refrigeration as described in this method and there were more chances of breaking.
* You can make the same tarts by filling any jam with your choice too.

1 comment:

Angie's Recipes said... Best Blogger Tips

The jackfruit filling makes these little pastry treats really special, Julie.