Dhal Tart with Cumin Pastry



  • 6 oz / 170 g plain flour
  • 1 tsp ground cumin
  • pinch of salt
  • 3 oz / 85 g butter, lard or vegetable shortening
  • 1 egg yolk, lightly beaten
  • iced water


  • 12 oz / 340 g thick, cooked spicy dhal
  • 1–2 tbsp chopped coriander, basil or mint
  • 3 eggs, lightly beaten


To make the pastry, sift the flour, cumin and salt together, and then rub in the fat lightly until the mixture resembles breadcrumbs. Stir in the egg yolk and enough iced water to bind to a dough. Cover and allow to rest in a cool place for 30 minutes or so before rolling out and using to line a 10 in / 25.5 cm flan ring set on a baking sheet. Prick the base of the tart, cover with foil or greaseproof paper, add a layer of dried beans, and bake blind in a preheated oven at 180°C / 350°F / Mark 4 for 15 minutes. Remove from the oven, take out the paper and beans, and leave to cool.

To make the filling, mix all the ingredients together, having first seasoned the dhal with salt, pepper and any other spices you think it needs. Spoon the filling into the pastry case, and bake in the oven at 180°C / 350°F / Mark 4 for about 20 minutes, until just set.