Sago Tartlets
Creamy pearl sago simmered in rich milk creates a luscious, translucent filling for these delicate pastry tartlets. This historical recipe adapts the classic tapioca tart by using sago pearls, resulting in a unique texture that is both tender and satisfyingly chewy against the crisp, buttery crust. Perfectly sweetened and baked to golden perfection, they make an elegant addition to any afternoon tea spread.
Ingredients
- 1/2 cup Sago (Sabudana) (Originally 'sabu chokha'. Quantity estimated.)
- 2 cups Whole milk (Originally 'dudh'. Quantity estimated.)
- 1/2 cup Sugar (Quantity estimated for sweetening.)
- 12 shells Tart shells (unbaked or par-baked) (Originally 'kedia' (cases/shells).)
- 1/4 teaspoon Cardamom powder (Optional flavoring estimated for traditional taste.)
Instructions
- 1Rinse the sago pearls thoroughly and soak them in water for about 1 hour to soften. Drain well before using.
- 2In a saucepan, combine the drained sago and milk. Cook over medium heat, stirring frequently to prevent sticking, until the sago pearls become transparent and the mixture thickens into a pudding consistency. Stir in the sugar and cardamom (if using) until dissolved.
- 3Preheat oven to 375°F (190°C). Spoon the thickened sago mixture into the tart shells (kedia). Place in the oven and bake for 15-20 minutes until the pastry is golden brown and the filling is set.