Tapioca Tartlets
A delightful Parsi-style dessert featuring a rich, custard-like tapioca filling baked inside flaky puff pastry shells. The filling is lightened with beaten egg whites and flavored with a hint of fresh lemon juice, creating a sophisticated texture that is both creamy and airy. These golden tartlets offer an elegant twist on traditional tapioca pudding, perfect for serving at tea time.
Ingredients
- 1/2 cup Tapioca pearls (small) (Originally 'shir be' (2 measures, likely chhataks/ounces). Adjusted to standard ratio.)
- 1 cup Water (For boiling the tapioca. Quantity estimated.)
- 1 cup Whole milk (Originally 'ek shir' (1 seer/pint). Adjusted for consistency.)
- 2 whole Eggs (Separated into yolks and whites.)
- 1/2 cup Sugar (Or to taste.)
- 1 teaspoon Lemon juice
- 1 package Puff pastry (Store-bought or homemade. Enough to line tart molds.)
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Instructions
- 1Wash the tapioca pearls slightly. Place them in a saucepan with the water and cook over medium heat until the water is absorbed and the tapioca begins to soften.
- 2Add the milk to the tapioca. Continue to cook, stirring frequently, until the mixture becomes very thick. Remove from heat and allow it to cool completely.
- 3Separate the eggs. Beat the yolks with a fork until thin. In a separate clean bowl, beat the egg whites until stiff peaks form (frothy).
- 4Once the tapioca mixture is cool, mix in the beaten egg yolks, sugar, and lemon juice. Gently fold in the beaten egg whites until combined.
- 5Preheat oven to 375°F (190°C). Line tart molds with puff pastry. Fill each mold with the tapioca mixture. Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.
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