• 1 crème patisserie
• 250g strawberries halved
• 125g kiwi sliced
• 125g peach sliced
• 2 tbsp raspberry jam

Method:

1. Preheat the oven to 180degreeC.
2. Lightly grease a round 8 inch loose based, fluted flan (tart) tin
3. Roll out the pastry between two sheets of baking paper to fit the base and side of the tin.
4. Line the tin with the pastry and trim away any excess.
5. Refrigerate for 20 minutes.
6. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper.
7. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
8. Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach.
9. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies.
10. Strain and then brush over the fruit with a pastry brush.

• 240 gram sablee
• 22 grams light corn syrup or glucose
• 68 grams butter
• 172 gramssemisweet chocolate
• 188 ml heavy cream
• Chocolate curls for finishing
• For crème Chantilly
• 200 ml heavy cream
• 35 grams confectioners’ sugar
• ¼ tsp vanilla extract

Method:

1. Roll out the dough into a circle approx. 10 in wide by 1/8 in thick.
2. Line a tart pan with the dough and place in refrigerator to chill.
3. Blind bake a tart shell at 350 F until lightly browned.
4. If desired brush the blind baked shell with melted chocolate or cocoa butter before filling to prevent the crust from being soggy.
5. Set aside to cool.
6. In a bowl add glucose and butter to the chopped chocolate.
7. Boil the cream and pour it over chocolate mixture.
8. Gently stir the mixture until it is fully combined, smooth and without air bubbles.
9. Keep the chocolate mixture off cold surfaces when combining it with the cream.
10.  Pour the ganache into cooled tart shell; allow the ganache to set up at room temperature.

• Sugar 250 Grams
• Milk 375 Grams
• Flour 450 Grams
• Eggs 2
• Salt 5 Grams
• Apple (Cooked) 250 Grams
• Oats 50 Grams
• Crumble:
• Sugar
• Flour
• Butter, Room Temperature
• Water
• Mix all of the ingredients till it gets crumbly, and add on the top of batter when ready to bake.
• For the apple:
• Peeled apples 500 grams
• Sugar100 Grams
• Lemon Juice 20 ml
• Cinnamon Powder2 Tsp
• Raisin 50 Grams
• Corn Flour20 Grams

Method:

1. Cut the apples in cubes and add all of the ingredients in a saucepan.
   Cook in 1/2 cup water till brown in color.
2. Method for the muffins:
3. Preheat oven to 175 degree C.
4. In a large bowl combine all the ingredients except the cooked apple.
5. Blend until uniform in consistency.
6. Fold in the apple mixture, and pour the batter into muffin tin lined with paper cups.
7. Now add the crumble on top of each muffin case.
8. Bake in preheated oven for about 20 – 25 minutes until a toothpick inserted into the center of the muffin comes out clean.
9. Turn out on to the wire racks.

Masala TV recipe of Chocolate Ganache Tart by Lal Majid from Lal’s Secrets. This mouth-watering “Latest” recipe for Chocolate Ganache Tart can be prepared in 3.0 minutes and serves 2-4 people.

1 crème patisserie
250g strawberries halved
125g kiwi sliced
125g peach sliced
2 tbspraspberry jam

Recipe Method

Preheat the oven to 180degreeC. Lightly grease a round 8 inch loose based, fluted flan (tart) tin
Roll out the pastry between two sheets of baking paper to fit the base and side of the tin. Line the tin with the pastry and trim away any excess. Refrigerate for 20 minutes. Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper. Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach. Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies. Strain and then brush over the fruit with a pastry brush.