Nolen Gurer tart
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It all started with the first batch of Nolen gur I had bought for my experiment with the Mousse and since then I have been trying my hands on quite some unusual recipes. I tried a batch of Nolen gur muffins which was such a hit at home that we made it again and again and loved it each time. The natural brown colour that it imparts along with its sweetness gives an amazing experience. Sadly it is available only in Winters. No wonder that is the reason I have been making the most of it.
The Nolen gur tart was actually an experiment during Diwali. I wanted to make something special for my parents and jumped onto this idea. The tart was a breeze and so was the mousse. The most difficult part was shaping the nolen gur sandesh into flowers. It took loads of patience and determination and I was somewhat happy with the end result.
Ingredients : For 6 tarts
1/2 cup all purpose flour30 gm unsalted butter (cold)2 tbsp nolen gur, powdered little cold water for kneading Nolen gurer mousse Filling :
1/2 cup paneer1/4 cup nolen gur1/4 cup whipped cream Topping-Nolen gurer sandesh :
1 cup milka pinch of citric acid/1/4 tsp lemon juice4 tbsp grated nolen gurred and green food colouring 
Procedure :
Tarts:
Take flour, nolen gur and butter in a bowl and rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture).
Now add cold water 1 tbsp at a time and knead to get a smooth dough. Do not over knead.
Wrap this dough in a plastic sheet and refrigerate for half an hour.
Wrap this dough in a plastic sheet and refrigerate for half an hour.
Take out the dough and roll it with a rolling pin on a floured surface. Roll it roughly to the size of the chosen tart tin with 1/8" thickness.
Gently press the dough down so that it lines the bottom and sides of the tart tin. Trim excess dough.
Line all the tart tins the same way. Make holes on the sides and bottom with a fork and refrigerate for another half an hour.
Preheat the oven to 180 degree Celsius. Bake the tarts for 15-20 mins or till they get a light brown colour.
Take them out and let them cool.
For a detailed step by step illustration refer here
Nolen Gurer mousse:
Dissolve Nolen gur in 2-3 tbsp warm milk.
Blend paneer in a blender till smooth without adding water.
Mix paneer with the dissolved nolen gur.
Gently fold in the whipped cream.
Fill cooled tart shells with a tbsp of the mousse and allow to set in the regrigerator.
Refer here for details.
Nolen gurer sandesh for topping :
Take milk in a pan and bring it to a boil.
Mix in the lime juice or citric acid and stir till you see the milk curdling and the whey separating.
Turn off the flame and let it stand for 2 mins. Meanwhile prepare a vessel by placing a muslin cloth or use a colander.
Strain the mixture into the muslin cloth. I usually save the whey to use it to knead my dough for roti or use it while boiling dal.
Bring the sides of the muslin cloth together and hang it to drain excess liquid for 30 mins. This is the Chenna.
Take the chenna in a plate and knead it with the heel of your palm for 5-10 mins till you get a smooth and doughy texture.
Melt the nolen gur in little warm milk.
Very carefully with the help of a knife, lift it and roll it gently from one end.
Nolen gurer sandesh for topping :
Take milk in a pan and bring it to a boil.
Mix in the lime juice or citric acid and stir till you see the milk curdling and the whey separating.
Turn off the flame and let it stand for 2 mins. Meanwhile prepare a vessel by placing a muslin cloth or use a colander.
Strain the mixture into the muslin cloth. I usually save the whey to use it to knead my dough for roti or use it while boiling dal.
Bring the sides of the muslin cloth together and hang it to drain excess liquid for 30 mins. This is the Chenna.
Take the chenna in a plate and knead it with the heel of your palm for 5-10 mins till you get a smooth and doughy texture.
Melt the nolen gur in little warm milk.
Add the kneaded chenna to a non stick pan on low flame and keep stirring continuously to avoid burning the chenna.
Add the melted nolen gur and mix with the chenna.
The chenna will gradually change colour as it gets mixed with nolen gur and will become lumpy. This should take 10-15 mins of continuous stirring.
This is called 'Makha' or 'Ready to be moulded' stage.
Remove from heat and allow to cool enough to handle with hands.
Take a little portion of this nolen gur flavoured chenna and pat it flat to fit the top of tart over the mousse. Repeat the same for all the tarts.
Divide the remaining portion of chenna into two and add green and red food colouring to each.
Make leaf shape with the green one and give vein impression with the backside of a knife.
Place it on the tart.
Place it on the tart.
Take a little portion of the red coloured chenna and pat it to a rough rectangle with a longer side than width.
Refrigerate before serving.
Happy Nolen gurer tart relishing
Amrita
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