Chai-Spiced Jaggery Butter Tarts (Canadian × Indian)

Method

1. Heat the oven to 200 °C. Unroll the pastry to 3 mm, cut 6 × 10 cm rounds with a 10 cm cutter, press them firmly into a muffin tin and keep in the fridge while you make the filling.

   Add in this stepReady-rolled shortcrust pastry 180 g

2. Melt the butter and finely chopped jaggery in a small pan on low heat for 2 min, stirring, and turn off the heat once the jaggery has almost dissolved. Don't let it boil, or it sets like caramel.

   Add in this stepButter 30 gJaggery (or dark brown sugar), finely chopped 50 g

   low heat

3. Stir in the golden syrup, cardamom, cinnamon, ginger, cloves and salt, let it cool for 5 minutes, then gently mix in the egg with a spoon. Added while hot, the egg scrambles into lumps.

   Add in this stepGolden syrup (or corn syrup) 60 mlGround cardamom ½ tspGround cinnamon ¼ tspGround ginger ¼ tspGround cloves 1 pinchSalt 1 pinchEgg, beaten and weighed 25 g

4. Divide part of the chopped pistachios between the pastry cases and pour in the filling two-thirds of the way up.

   Add in this stepUnsalted pistachios, roughly chopped 18 g

5. Bake on the lower shelf at 200 °C for 15 min, until the pastry is golden and the filling has puffed and only the centre wobbles slightly.

6. Leave in the tin for 15 min, lift them out and, while the filling is still warm and sticky, scatter the remaining pistachios on top.

   Add in this stepUnsalted pistachios, roughly chopped 12 g