| Ingredients | Quantity |
| Low Protein Biscuits | 120 g |
| Low Protein Flour | 80 g |
| Butter | 50 g |
| Water | 250 ml |
| Carrot | 50 g |
| Cucumber | 100 g |
| Onion | 10 g |
| Lettuce | 10 g |
| Cherry tomato | 50 g |
| Nutritional Information | |
| Nutrients | One Tart
30 (g) |
| Energy (kcal) | 80 |
| Carbohydrates (g) | 9.46 |
| Protein (g) | 0.61 |
| Fat (g) | 4.40 |
| Dietary Fiber (g) | 0.92 |
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
- Fill the tart moulds with biscuit dough, pressing down firmly to get a proper shape
- Refrigerate
Plain filling
- In a vessel heat the butter until it is completely melted
- Add ½ tsp of oregano to the melted butter and mix it well
- Add Low Protein Flour gradually
- Add little quantity of water and stir it until raw smell disappears
- Transfer to the separate bowl
Sweet chutney
| Ingredients | Quantity |
| Jaggery | 10 g |
| Tamarind paste | 1 tsp |
Method:
- Blend jaggery and tamarind paste in a mixi
- Transfer to a small bowl
Masala chutney
| Ingredients | Quantity |
| Green chili | 1-2 |
| Pudina | 5 g |
| Coriander | 5 g |
| Tamarind paste | 1 tsp |
Method:
- In a blender pulse together green chili, pudina, coriander and tamarind paste
- Transfer to a small bowl
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
- Add some masala chutney and sweet chutney
- Top it with the vegetables (carrot, cucumber, onion, lettuce and cherry tomato)
- Vegetable tart is ready to be served
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