Egg Vindaloo Tartlets

1. 1
   mix · ~30 min

   Make the shortcrust pastry dough.

   1.Pulse all-purpose flour, salt and cold butter cubes in a food processor until the mixture resembles coarse breadcrumbs.

   2.Drizzle ice water one tablespoon at a time and pulse just until the dough clumps together.

   3.Turn out onto a work surface, shape into a flat disc, wrap in cling film and refrigerate for 30 minutes.

   TIPDo not overwork the dough or the tart shells will be tough. Stop the moment it holds together.
2. 2
   bake · ~17 min

   Blind-bake the tartlet shells.

   1.Preheat oven to 180°C (350°F).

   2.Roll the chilled dough to 3 mm thickness and cut out 12 rounds slightly larger than the tartlet moulds.

   3.Gently press each round into a mould, trim excess dough, and prick the base with a fork.

   4.Line each shell with a small square of parchment paper and fill with baking weights.

   5.Bake for 12 minutes, then remove weights and parchment and bake another 5 minutes until pale golden.

   6.Cool in the moulds on a wire rack for 5 minutes, then unmould and cool completely.

   TIPChill the lined moulds for 10 minutes before baking to minimise shrinkage.
3. 3
   prep · ~10 min

   Prepare the boiled eggs.

   Place 6 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 8 minutes, then transfer to an ice-water bath. Once cool, peel and halve each egg lengthwise. Set aside.

4. 4
   saute · ~16 min

   Cook the vindaloo onion masala.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add chopped onions and sauté until deep golden brown, about 8 to 10 minutes.

   3.Stir in ginger-garlic paste and cook for 1 minute until the raw aroma fades.

   4.Add tomato puree, red chili powder, turmeric, cumin powder, and garam masala.

   5.Cook the masala, stirring frequently, until the oil separates and the mixture turns a rich deep-red, about 5 to 6 minutes.

   TIPPatience with the onions pays off — deep browning is what builds the vindaloo's body.
5. 5
   simmer · ~15 min

   Simmer the vindaloo gravy.

   1.Pour in the vinegar, sugar, salt, and water. Scrape up any browned bits from the bottom of the pan.

   2.Bring to a gentle simmer and cook uncovered until the gravy thickens and reduces by half, about 12 to 15 minutes.

   3.Taste and adjust vinegar or salt if needed — the flavor should be sharp, spicy, and slightly sweet.

   4.Remove from heat and let the masala cool for 5 minutes.

   TIPThe gravy should coat the back of a spoon thickly; a runny filling will make the tartlets soggy.
6. 6
   assemble · ~10 min

   Assemble the tartlets.

   1.Spoon a heaped teaspoon of the reduced vindaloo masala into each baked tartlet shell, spreading it across the base.

   2.Place one hard-boiled egg half, cut-side down, into the centre of each tartlet and press gently to nestle it in.

   3.Top each egg with another small dollop of the remaining masala so the egg peeks through.
7. 7
   bake · ~10 min

   Bake the assembled tartlets.

   1.Preheat oven to 180°C (350°F).

   2.Arrange the filled tartlets on a baking tray lined with parchment.

   3.Bake for 8 to 10 minutes, just until the filling is heated through and the edges of the pastry are crisp.

   4.Remove from the oven and rest for 3 minutes on the tray.

   TIPA short final bake marries the flavors without drying the egg — do not overbake.
8. 8
   garnish · ~1 min

   Garnish with fresh coriander leaves and serve warm.

   Scatter chopped coriander over each tartlet and serve immediately while the pastry is crisp and the filling is steaming.

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