Breadcrumb Cheesecakes
These traditional Parsi 'cheesecakes' are actually delightful custard tarts made without cheese, featuring a rich filling of milk-soaked breadcrumbs, butter, and eggs. Reminiscent of British 'Maids of Honour' tarts, the filling is studded with sweet currants and scented with nutmeg and brandy, baking into a golden, succulent center nestled within flaky puff pastry. A perfect tea-time treat that transforms simple pantry staples into an elegant dessert.
Ingredients
- 1 cup Whole milk (Originally '0.25 seer' (approx 1 cup).)
- 1 cup Dry breadcrumbs (Originally '0.25 ratal' (approx 4 oz).)
- 1 cup Butter (Originally '0.25 seer' (approx 8 oz). Melted.)
- 1 cup Granulated sugar (Originally '0.25 seer' (approx 8 oz). Fine sugar recommended.)
- 3/4 cup Currants (Originally '0.25 ratal' (approx 4 oz). Dried currants.)
- 4 large Eggs (Separated into yolks and whites.)
- 1/2 teaspoon Nutmeg (Freshly grated.)
- 1 tablespoon Brandy (Originally '2-3 small spoons vadi'. Can substitute with vanilla extract.)
- 1 package Puff pastry (Thawed. For lining the tart tins.)
- 2 tablespoons Butter (For greasing the tart tins.)
More recipes using Breadcrumbs
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These rich, golden-fried bread dumplings are a delightful Parsi dessert that transforms simple pantry staples into an indulgent treat. The dough combines dried breadcrumbs with generous amounts of butter, sweet currants, and aromatic lemon zest, creating a texture that is crisp on the outside and tender on the inside. Fried to perfection in ghee, they are traditionally served with a sweet sauce for a satisfying finish.
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This soothing Parsi porridge transforms simple dry breadcrumbs into a creamy, restorative dish known as Kanji. Simmered in rich milk and sweetened with sugar, it develops a texture similar to semolina pudding but carries the comforting, toasted flavor of bread. Finished with freshly grated nutmeg and optional aromatic essences like rose or vanilla, it makes for a gentle breakfast or light supper.
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Instructions
- 1Clean the currants thoroughly, wash them, and dry them completely. Remove any stems.
- 2Bring the milk to a boil in a saucepan. Remove from heat immediately and stir in the breadcrumbs. Let them soak.
- 3Melt the butter and mix it into the hot milk and breadcrumb mixture. Allow the mixture to cool completely before proceeding.
- 4Separate the eggs. Beat the egg whites until stiff peaks form. In a separate bowl, beat the yolks well. Fold the beaten yolks into the cooled breadcrumb mixture, then gently fold in the stiff egg whites until combined.
- 5Add the sugar, prepared currants, grated nutmeg, and brandy to the mixture. Stir gently until everything is well incorporated into a uniform batter.
- 6Preheat oven to 375°F (190°C). Grease tart tins (patty pans) with butter. Roll out the puff pastry and cut into circles to line the tins. Fill each pastry-lined tin with the breadcrumb mixture. Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and the filling is set.
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