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1
Combine the flour, salt and baking powder in the bowl of a food processor. Process for 5 seconds till the ingredients are combined.
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2
Add half the butter & ghee and pulse 4-5 times before processing for a further 5 seconds. Add the remaining butter & ghee & repeat the process. The texture of the flour should be similar to cream of wheat with pea sized pellets of butter.
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3
Transfer the mixture into a large mixing bowl.
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4
Using a kitchen fork to push the mix towards the center of the bowl, add the chilled water, a tablespoon at a time. The mix will begin clumping into dough with each addition of the water.
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5
To test if the mixture has enough water, gather the dough & press against the side of the bowl to see if it holds up & does not crumble. If the mix is crumbly keep adding water in smaller increments till the dough holds up.
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6
Using floured hands,press the dough against the side of the bowl and flatten into a disk. Liberally dust with flour and cover the disk in plastic wrap. Refrigerate until needed.
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7
Heat oven to 325 F.
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8
For fresh ginger extract, peel a 2 -3 inch piece of the fresh root and grate it using the fine shredder of a box grater. Squeeze out the juice from the shredded ginger. leave to settle for ~ 5 minutes before decanting the brownish extract from the top. Discard the white starchy sediment settled in the bottom.
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9
In a saucepan, combine the orange juice, confectioners sugar, ginger extract, cardamom & the cornstarch and stir continuously on low heat till the mixture resembles a thick custard like paste. Add the candied Kumquat peel at this point if you wish.
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10
Add the mango strips & combine well. remove from stove & set aside.
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11
Remove the pastry dough from the freezer and roll into a 1/16 inch thickness ( I use those measuring bands at the end of the rolling pin).
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12
Cut out 4 in circles using a biscuit cutter & fit into the cups of a muffin pan ( confession: I have yet to invest in a proper tart pan). You will have some pastry dough left over. Simply re-wrap & freeze for future use.
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13
Drop about 1 tablespoon of the mango mixture into the centre of the tartlet shells.
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14
Bake at 325 F for about 15-20 minute or until the bottom & outer sides of the tartlets are golden brown.
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15
Allow to cool, garnish with slivered pistachios & serve with a steaming hot cup of Masala Chai
