Beetroot Halwa Tarts for Sweetpunch October 2011

This month for Sweet punch,  we have sweet little Jam tarts from  Ria's Collections.  The first thing which came to my mind was whether I'm going to use store bought jam with loads of sugar or something home made.

Initially I had the idea of making mixed fruit jam which my mom used to make, which is still with lots of sugar.  Not sure whether it'll work with brown sugar or demerara sugar.  Finally made up my mind with beetroots.  After searching through lots of recipes in net, I was afraid that  I'm not going to get jam consistency without jam sugar. 

So I made just the way how we normally make beetroot halwas and replaced white sugar with demerara sugar and of course all purpose flour with whole wheat atta .   If you are wondering why do I have to replace white sugar and all purpose flour, you can read the reasons from here and here.

  Now about the tarts, the pastry was just amazing, it had a perfect texture and the beetroot halwa worked well with it.  My kids loved this and I enjoyed baking this.  If you would like to start baking with us in Sweet punch, click here.

Preparation Time: 15 minutes
Cooking Time : 12 to 15 minutes
Makes 12 tarts

Ingredients:
Whole wheat atta / All purpose flour- 200 g
Cold butter from refrigerator- 100 g
Baking powder- 1/2 tsp
Salt- a pinch
Cold water- 4 or 5 tsp
Beetroot halwa- 12 tsp ( recipe follows )

Method:
Sift the flour, baking powder and salt in a large bowl.  Chop the butter into small pieces and rub with the flour gently until it looks like fine bread crumbs.  Add a splash of cold water and bring the dough together.  Don't add too much water or knead the dough, it'll ruin the pastry completely.

  Preheat the oven to 190 degree Celsius.  Roll the dough in the middle of two baking parchment paper.  Make small rounds using a cookie cutter.  Place the small circles in the tart tin and push it in gently on the sides.  Drop a level teaspoon of beetroot halwa inside the tart cases, if you want you can cut the remaining dough in star shapes and place it in the middle of the tart.  Bake it in the preheated oven for 12 to 15 minutes.  Leave it in the wire rack to cool, then serve immediately or store it in a air tight container.

Beetroot Halwa:
Beetroot- 2 small sized, peeled and grated finely
Demerara sugar- 75 g
Cardamom powder- 1/2 tsp
Ghee- 5 tsp

Add the grated beetroot and  1/2 cup of water in a heavy bottomed kadai and cook until all the water evaporates.  Keep stirring in the middle to avoid burning at the bottom.  Now add the sugar and keep stirring continuously, when it looks like a semi solid.  Finally add the ghee and cardamom powder, stir well until it incorporates into the halwa.  Take it off from heat.  Allow it cool down and use it for the recipe.