Friday, 27 May 2016

My ‪#‎ChefsWithChunkies‬ creation - Chunkies Eggless Tart with Chunkies Chilly Custard

When I brought the packet of Britannia Good day Chunkies, I thought it would be like any other chocolate chip cookies.  But the first bite of this made me think that Not All Chocolate Chips Cookies are same, some are CHUNKIES J .  The Chocolate just melted in my mouth and filled it with the Rich Goodness .. I just wanted to go on and on munching these baked Gold … Simply WOW !! Completely irresistible.  It was actually difficult to stop myself from finishing the whole packet in one go.

While I was having them I remembered reading one of my blogger friend Purabi Naha’s  blog post on Chunkies contest. Big thanks to her for sharing the contest details. Suddenly my Foodie creative mind started racing with thought of creating something using these Chunkies.  And here’s what I came up with “Chunkies Eggless Tart with Chunkies Chilly Custard”. 

My recipe with “CHUNKIES”  --- Britannia Good day Chunkies –Chunkies Eggless Tart with Chunkies Chilly Custard. 

Ingredient for Chunkies  Eggless Tart:

  • Britannia Good day Chunkies  : 5 cookies
  • Digestive biscuit :  2 biscuits
  • Cashew nut cookies : 1 cookie
  • Salt : A pinchful
  • UnSalted cold Butter :  1 tbsp
  • Wheat flour or refined flour : 2 tbsp
  • Milk : 3 – 4 Tbsp

  • Break Chunkies, cashew nut cookie and digestive biscuit into pieces.
  • Put them in grinder and grind them into fine powder.
  • Remove this cookies powder in a bowl.
  • Add pinch of salt and mix it well.
  • Rub cold butter into the cookie mixture till it resemble bread crumb texture (To check whether butter is sufficient or the crumb is proper. Take some and press it in your palm if it forms into a dumpling that means it is proper).
  • To this add wheat flour or refine flour and mix well.
  • Now add milk and knead it into soft dough.
  • Leave it to rest for 10 – 15 mins.
  • Grease the tart mould with butter and dust some flour.
  • Line up the tart mould with the tart dough.
  • And tightly press the Chunkies tart mixture into the tart mould.
  • Prick the bottom of the tart with fork, so that it does not puff up while baking.
  • Blind bake it in a pre-heated oven at 170° C for 20 – 25 mins or till cooked.  (To check whether the tart shells are cooked or not, insert a tooth pick or knife in the center of the tart and if it comes out clean that means it done. If some particles are stuck to the tooth pick or knife, then bake it for another 5 – 10 mins).
  • After it’s properly baked, unmold it and let it cool on a wire rack.
  • Once the tart shells are cooled down, fill it with cold Chunkie Chilly Custard. 
Ingredient for Chunkies Chilly Custard: 

  • Full fat milk: 1 ½ cup
  • Fresh Cream :  ½ cup
  • Corn Flour : 3 Tbsp
  • Sugar : 2 Tbsp or as per your taste (I prefer a mild sweet custard, so used only 2 tbsp)
  • Chilli flakes : A pinch
  • Salt : just a small pinch
  • Britannia Good day Chunkies  : 2- 3 cookies
  • Cinnamon : 1 inch
  • Lemon zest : ¼ tsp

  • Take a heavy bottom pan add milk (reserve some milk to dissolve cornflour) and fresh cream.
  • Add cinnamon stick.
  • Heat this and bring it to a boil while stirring continuously. 
  • Mix cornflour with the reserved milk and dissolves it in the milk.
  • Now add this cornflour mixture in the boiling milk while stirring it continuously, so that no lumps are formed.
  • Cook till it forms a thick custard consistency.
  • Now add in the sugar and mix well.
  • Add just a small pinch of salt (Gandma’s tips: adding a small pinch of salt to any sweet dish, will enhance the sweetness of the dish).
  • Now add the chilli flakes.  Mix it well.
  • Let this cook for another 2 -3 mins.
  • Take it off the flame and let it come to a room temperature.
  • Now pass this custard through a sieve to get smooth creamy custard. (Discard the cinnamon stick and chilli flake. We only need their flavors).
  • When it reaches the room temperature add the lemon zest and mix well.
  • Roughly break the Chunkies cookies in chunks.
  • Add these chunks of Chunkies to the prepared chilly custard and mix well.
  • Keep this prepared custard in the freeze to cool.
  • Once cooled served it in the prepared Tart shells.

For Serving:

  • Arrange the prepared Chunkies Tart shells in a serving plate.
  • Fill this with the prepared Chunkies chilly custard.
  • Sprinkle some chunks of Chunkies for extra crunch.
  • Sprinkle some lemon zest for extra zing
  • Garnish it with slices of mango, watermelon and spring of mint.
  • Serve it cold. 

Chunkies Eggless Tart with Chunkies Chilly Custard 

So “Chunkies Eggless Tart with Chunkies Chilly Custard” is my contribution of the recipe using “Britannia Good day Chunkies” to #ChefsWithChunkies contest. If you too have some interesting recipe in mind using Britannia Good day Chunkies, then enter the contest. And best part is 10 lucky winner will get a change to meet Masterchef Australia judges.  Are you ready???

Hey Chunkies lovers! Last chance to send in your recipes, the‪ #‎ChefsWithChunkies contest ends on 30th May!

If you want to participate then, follow these simple steps:

Step 1: Make an amazing dish with Chunkies 

Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry.
10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016! 

*T&C apply.

For contest terms & conditions, click here.