Creamy Spinach, Mushroom and Corn Tart.

Creamy Spinach, Mushroom and Corn Tart.

Yello people! 😀

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So, remember I’d spoken about my ice-cream machine last post? Yeah, well, turns out the machine was jinxed after all! I tried making a lime sorbet almost like 3 times and spent nearly 50% of my pocket money on the ingredients and the result was still a sloppy liquid! 😦

Ummm, yeah I did waste a hell lot of money on the machine and the saddest part is I’m not gonna be getting a refund! How is this even possible! How did I fall into the online trap!??

PS: Remind me to never order stuff online! -_-

Trust me though, when I say that I am gonna have sorbet, frozen yogurt and ice cream recipes! We shall do it the old fashioned way!

No harm done there! 😀

Creamy Spinach, Mushroom and Corn Tart.

Besides, I wanted to do a little savory something for the blog today! I mean, I ABSOLUTELY L-O-V-E desserts but then you know, sometimes, a little tingle of spice on the tongue is an amazing, sensational feeling!

Alright, this might remotely sound like I’m boasting or something, but trust me that is not the least of my intention! But, this tart was soooooooooo super gorgeous, YOU SIMPLY HAVEEEEEEE TO TRY IT! I mean, seriously, my mom isn’t much of an eater. She loves her traditional Indian fare and an occasional handful of Lay’s.

But, this was the first time, she actually ate 2 large slices of this tart! And trust me, it was over within 30 minutes!  F-L-A-T!


It was that good!!!!! *_*

Creamy Spinach, Mushroom and Corn Tart.

So, the first thing you need to know is how to make this filling! It’s super easy!!


All you need to do is, roughly chop some spinach, slice some mushrooms and take a handful of corn and keep it aside.

Slice some onions, chop some garlic and saute lightly in a pan containing hot oil. Add some crushed pepper, mixed Italian herbs and some chilli flakes. Also add some salt and paprika powder.

Tip in the corn first, saute for about a couple of minutes and then add the mushrooms. Stir for about 2-3 minutes and finally add the spinach. This is what your veggies will look like initially:

Creamy Spinach, Mushroom and Corn Tart filling

Cook for more 2-3 minutes until your spinach is completely wilted!!!!

Like this:

Creamy Spinach, Mushroom and Corn Tart filling

So, that is it!!!!! And you do not really need a fixed recipe for the filling! That’s the best part about cooking as opposed to baking, I feel! 😀

You need to keep tasting and adding as per your likes and taste!

If you ask me,

I used

1 large onion

4 cloves of garlic (YES!!! I LOVEEEEE the flavour of garlic in my food!!!!!)

1 tbsp chilli flakes

1 tbsp mixed Italian herbs

1 tsp paprika

1 1/2 tsp crushed pepper

salt as per the taste

a handful of corn

6 button mushrooms sliced

1 bundle of spinach roughly chopped


160 gms all purpose flour

80 gms butter

1 egg

1 tbsp cold water

salt and pepper


The filling recipe mentioned above

100 gms cottage cheese cut into squares (If you cannot find cottage cheese, you can use any other variety that DOES NOT melt)

200 mls cream

2 eggs

pepper, mixed herbs and chilli flakes as per taste


Make your shortcrust pastry first. Rub together the chilled butter into the flour and the spices until the mixture resembles breadcrumbs. Add the egg and combine to form a dough. DO NOT NEED IT!

Add a little cold water if you find it difficult to combine into a ball or the mixture looks extremely dry!

Wrap in the cling film and chill for about 30-45 minutes.

In the meantime, prepare your filling and leave it to cool thoroughly at room temperature.

Dust your worktop with flour and roll out your pastry. Preheat your oven to 180 degree Celsius.

Line the tart tin with this pastry and poke holes with a fork.

Bake blind in the oven for about 20-25 minutes. To do this, simply use a foil paper and load it with beans and place this on the tart so as to avoid the puffing of the tart while baking in the oven. In the last 5 minutes, get the beans out.

Leave your tart pan to cool.

This should take about 15-20 minutes.

Meanwhile, Beat in the eggs into the cream and set aside.

Add your filling to the tart, place the cubes of cottage cheese and pour the mixture of cream and eggs.

Bake in the oven at a 180 degrees Celsius for about 30-35 minutes or until the sides have browned well.

Take it out of the oven and let it cool for about 10-15 minutes.

Remove from the pastry case and cut slices and serve warm!!! 😀

Creamy Spinach, Mushroom and Corn Tart.

If heaven had a taste, I’m sure this would be it!!!

I hope you’re gonna try this ! 🙂

Have an amazing weekend! 🙂


Fruit Tart

fruit tart


Now that I have just about a week left for college to reopen, I have started reading books quite ‘Aggressively’!

I have no clue whatsoever as to what got me addicted to crime and mystery novels.

The minute I pick them up, I CANNOT put them down.

Currently I am reading Seconds Away by Harlan Coben.

OHMIGOD!!! That man is pure genius!

I have no idea … and I mean NO IDEA as to how he can write such addictive books!

The minute I read the first line, I knew I was going to be hooked on to it!

Just started reading it last night and I have managed to cover 26 chapters already!

And I am a slow reader!

Like … S…..L….O….W… reader!!

I get bored realll easily!

That is precisely the reason why I am ranting about this book.


ohhhhhh LOOOK!!!! colourful fruits!!!!! 😀

ahhh back to the topic!

So, this is book is basically about a guy who has this picture with him of a certain man.

His father is dead ( I mean the lead guy’s) and his death is mostly a mystery and is somewhat related to this guy in the picture and this lead guy is trying to find out some truths about the death of his father while making sure his friends are safe!

It is too fast paced with crazy twists and turns! Why that line reminded me of an amusement water park! 😀

comeee on!!! It does sound legit! 😀


In other news, I made this gorgeous Fruit Tart!!!!



You thought I ‘m gonna reveal the mystery?

Hell, I haven’t finished the book myself ! Guess Today’s gonna be the day! 😀

So, coming back to the Fruit Tart, it is DIVINE!!! to say the least! 😀

The crust is crumbly and buttery, the custard is crazy creamy and the fruits? Well, they taste like fruits ! 😀




For the Pastry:

125 gms all purpose flour

50 gms butter

1 egg yolk

a pinch of salt

1-2 tbsp sugar

1-2 tbsp ice water


For the Pastry Cream:

200 mls milk

2 egg yolks

2 tbsp sugar

vanilla extract

1 tbsp flour / cornflour


For Orange Sauce:

2 oranges

zest of one orange

1 tbsp butter

1-2 tbsp sugar


For Assembly:

Fresh fruits of your choice.



First prepare the pastry cream by whisking egg yolks and sugar till pale, fluffy and almost double in size. fold in the flour/cornflour.

Heat milk, add vanilla extracts. When it begins to simmer, pour a little of this hot milk into the egg mixture and whisk rigorously. Once well incorporated, add the entire mixture into the milk and cook well for about 3-4 minutes. Set it aside. Let it cool down to room temperature and them refrigerate to chill.

Prepare the crust now. Mix in the chilled butter into the flour, salt mixture and rub it into this flour. the mixture must resemble breadcrumbs. Add an egg yolk to combine and bring the dough together. Add the ice water to keep it moist. Wrap in cling film and set in the fridge and chill for about 15-20 minutes.

Roll out the pastry and line the tart pan. Poke holes with a fork and put it into an oven that has been preheated to 180 Degree Celsius for about 30-40 minutes.

In the meantime, make your orange sauce. Mix in the zest, juice, sugar and heat gently for about 10 minutes. When it begins to thicken add the butter and take it off the heat.

When the tart is out of the oven, let it cool. After about 10 minutes, spread the sauce evenly.

When the tart has cooled completely, add the pastry cream and top it with fresh seasonal fruits.