Mexican Bread Tartlets by Tarla Dalal

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk offers a dairy-free option with similar sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural flavor without added sugars.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 1 to 2 minutes.

Add the capsicum and sauté on a medium flame for 1 minute.

Add the tomatoes, mix well and cook on a medium flame for 1 minute.

Add the dried mixed herbs, chilli flakes, sweet corn and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

Remove the crust from all the bread slices.

Roll each slice with a rolling pin.

Press the rolled slices into the cavities of a muffin tray which is lightly greased with butter.

Brush with melted butter and bake in a pre-heated oven at 200ºC (400ºF) for 8 to 10 minutes or until crisp. Keep aside.

Divide the filling into 9 equal portions and fill a portion into each bread tartlet.

Spread ½ tsp of tomato ketchup and 1 tsp cheese evenly over each tartlet. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens