| Ingredients | Quantity |
| Low Protein Biscuit | 600 g |
| Low Protein Flour | 80 g |
| Butter | 250 g |
| Water | 250 ml |
| Onion | 10 g |
| Tomato | 70 g |
| Capsicum | 100 g |
| Cabbage | 60 g |
| Carrot | 50 g |
| Corn | 10 g |
| Cumin/jeera | 1 tsp |
| Red chili powder | 2 tsp |
| Oil | 2 tbsp |
| Salt to taste |
| Nutritional Information | |
| Nutrients | One Tart
30 (g) |
| Energy (kcal) | 74 |
| Carbohydrates (g) | 7.82 |
| Protein (g) | 0.65 |
| Fat (g) | 4.42 |
| Dietary Fiber (g) | 1.09 |
Method:
Biscuit base
- Break the biscuits and blend to make a fine powder
- Sieve the biscuit powder to remove the larger particles
- Add water to the fine powder left behind, to make a dough
- Take the moulds and fill the biscuit dough, pressing firmly to get a proper shape
- Refrigerate
Plain filling
- In a vessel heat the butter until it is completely melted
- Add 2-3 tsp of oregano to the melted butter and mix it well
- Gradually add Low Protein Flour
- Add a little water and stir it until the raw smell disappears
- Transfer it to the separate bowl
Vegetable masala
- In a pan heat 2-3 tbsp of oil and add jeera
- Add onion, tomato, carrot, corn, capsicum, cabbage
- Saute the vegetables for 4-5 minutes
- Add chili powder and salt to taste
- Mix well and simmer for 5-10 minutes, or till the vegetable are cooked
Assembling the tart
- Take out the biscuit moulds from the refrigerator
- Make sure they are set well
- Now fill the moulds with the plain filling
- Top with the vegetable masala
- Serve
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