Curry Onion Tart from The Cardamom Trail by Chetna Makan
I find onion tarts to be irresistible. The tart crust, gooiness of the filling, and the onion tang make for sophisticated comfort food. Sophisticated, yes, but
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Parchment paper
- Oven
- Stove
- Mixing bowl
- Skillet
- Whisk
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Baking sheet
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Serving platter
- Airtight container
Ingredients
- 10 ½ ounces plain flour, plus extra for dusting
- pinch of salt
- 1 tablespoon smoked paprika
- 5 ½ ounces chilled salted butter, diced
- 1 teaspoon lemon juice
- 4-6 tablespoons cold water
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- 10-15 curry leaves
- 4 dried red chilies
- 4 onions, thinly sliced
- handful of fresh coriander leaves, finely chopped
- 1 teaspoon salt
- 2 large eggs
- 1 egg yolk
- 3 ½ ounces double cream
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