Semiya Payasam Tartlets:
Who doesn’t like semiya payasam? It is one of the most popular desserts of India. Both, old and young, enjoy this creamy sweet. You can prepare semiya payasam in different ways. I have learnt to make this delicious treat from Umma. And so, it can never go wrong 🙂
So here, I have made an effort to take this traditional semiya payasam to the next level, by encasing them in sweet little tartlet cases. It was as sweet and appetising to taste, as it looks. The perfect blend of ingredients have been used to get the perfect texture for the pastry bases. The delicious semiya strands cooked in creamy milk and cardamom, and finally sprinkled upon by the dry fruits fried in desi ghee…Oh..my.. This Indian dessert is one of its kind. The authentic taste of true India.
And I have tried to bring this Indian flavor with an international twist, by finally baking them on pastry bases to create a fusion dessert.
Read on to learn how to make this simple, yet very tasty dessert.
Seviya Kheer Tartlets/ Semiya Payasam Tartlets
For Pastry Base (Tartlet cases)
For preparing the pastry dough:
In a bowl, mix together the all purpose flour, salt and sugar.
Add in the cold butter and mix with clean fingers, until they form coarse crumbs.
Add the beaten egg and 1-2 tbsp of cold water.
Knead to form a dough. Do not over mix.
For preparing the semiya payasam filling:
Fry the dry fruits. I usually add the raisins first. When they begin to plump up, add in the cashew nuts and almonds. Roast until they turn golden brown in color.
Once done, take them out and keep them aside.
To the same pan, add the milk and boil.
Once it starts to boil, add in the sugar and vermicelli and cook covered for about 10-15 minutes.
Open the pan and add a pinch of salt and the crushed cardamoms.
Add in the condensed milk and mix well.
Cook for a couple of minutes until you get a thicker consistentcy than the usual semiya payasam. Because we don't want the filling to ooze out much from inside the tartlets.
Add in the fried dry fruits and mix.
Allow to cool completely.
Baking and assembling
After an hour of preparing the dough, take it out of the refrigerator and allow to rest in room temperature for a couple of minutes.
Dust the work surface generously with flour.
Roll the dough out to a thickness of about 1/8 inches.
Using cookie cutters/or any sharp round mold, cut out circular disks of the rolled out dough.
Lay them on the Tartlet cases.
Press gently and prick twice the base of the tartlets with fork.
Place small circular pieces of parchment paper on the tartlet dough.
Place 1-2 tbsp of lentils for blind baking. Blind baking is a method of pre-baking done to ensure that the crust doesn't become soggy once it is filled with wet filling. It also helps the crust to retain its shape (Wikipedia). You can use any uncooked lentils (pulses). I have used toor dal (sambar parippu).
(The picture is taken after the blind bake)
Preheat the oven to 190 degree centigrade.
Blind bake the tartlets for 10 minutes, or until the edges just begin to turn light brown. Do not overbake as we will bake them again with the filling.
Fill in 3/4 the of the tartlet cases with the prepared semiya payasam.
Preheat the oven to 180 degree centigrade.
Bake the tartlets for another 10 minutes.
Allow to cool completely.
Garnish with pistachios. Relish these little wonders filled with the sweet Indian flavors.