Low Protein Masala Tart

Low Protein Masala Tart

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
Low Protein Fruit Tart

Low Protein Fruit Tart

Ingredients Quantity
Low Protein Biscuit 120 g
Low Protein Flour 80 g
Butter 50 g
Water 250 ml
Apple 300 g
Sapota 200 g
Papaya 500 g
Orange 300 g

 

Nutritional Information
Nutrients One Tart

30 (g)

Energy (kcal) 34
Carbohydrates (g) 4.8
Protein (g) 0.3
Fat (g) 1.5
Dietary Fiber (g) 1.0

 

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

Sweet filling

  • In a vessel heat the butter until it is completely melted
  • Add sugar to melted butter and mix it well
  • Add Low Protein Flour gradually
  • Add a little water and stir until the raw smell disappears
  • Transfer to the separate bowl

Assembling the tart

  • Take out the biscuit moulds from the refrigerator
  • Make sure it is set well
  • Now fill the moulds with the sweet filling
  • Top it with chopped fruit (apple, sapota, papaya and orange)
  • Serve
Low Protein Vegetable Tart

Low Protein Vegetable Tart

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
Low Protein Plain Tart

Low Protein Plain Tart

Ingredients Quantity
Low Protein Biscuits 120 g
Low Protein Flour 80 g
Butter 50 g
Water 250 ml
Powdered sugar 30 g

 

Nutritional Information
Nutrients One Tart

30 (g)

Energy (kcal) 145
Carbohydrates (g) 16.5
Protein (g) 0.9
Fat (g) 8.4
Dietary Fiber (g) 1.0

 

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 to make a dough
  • Fill the tart moulds with biscuit dough, pressing down firmly for the base
  • Refrigerate the moulds

Plain filling

  • In a vessel heat butter until completely melted
  • Add 2-3 tsp of oregano to the melted butter and mix well
  • Add the Low Protein Flour gradually
  • Add a little water and stir until raw smell disappears
  • Transfer it to the separate bowl

Assembling the tart

  • Take out the biscuit bases from the refrigerator
  • Make sure it is set well
  • Fill the moulds and serve

 

Low Protein Sweet Tart

Low Protein Sweet Tart

Ingredients Quantity
Low Protein Biscuits 120 g
Low Protein Flour 80 g
Butter 50 g
Water 250 ml
Powdered sugar 30 g

 

Nutritional Information
Nutrients One Tart

30 (g)

Energy (kcal) 143
Carbohydrates (g) 17.7
Protein (g) 0.8
Fat (g) 7.7
Dietary Fiber (g) 0.9

 

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 to make a dough
  • Fill the tart moulds with biscuit dough, pressing down firmly for the base
  • Refrigerate the moulds

 

Sweet filling

  • In a vessel heat the butter until it melts completely
  • Add sugar to melted butter and mix well
  • Add the Low Protein Flour gradually
  • Add a little water and stir until the raw smell disappears
  • Transfer it to the separate bowl

 

Assembling the tart

  • Take out the biscuit moulds from the refrigerator
  • Make sure they are well set
  • Now fill the moulds with the sweet filling and serve