To begin making the Chilli Lemon Paneer Tart Recipe, it is best to make the dough for the tart the previous day and allow it to rest in the refrigerator overnight.
*For the tart shell
To make the tart shell, cut butter into small cubes and freeze them for about 2 hours or until solid.
In a large mixing bowl, combine the flour, icing sugar, salt and butter and rub with your fingers, until the butter is fully combined and the mixture has a sand like texture.
Add one whole egg into this sand like mixture and bring the dough together. The dough will be sticky.
Pack this dough in a cling wrap and allow it to rest in the refrigerator overnight.
Keep a 6 inch loose bottom pie tin ready.
Dust some flour on the counter and begin rolling the dough, you need to roll out a thick sheet of 1 cm thickness.
Carefully lift the sheet of dough and place it over the pie tin, press the dough against the base and the walls. Let the excess dough be there as is, place this pie tin in the freezer for 30 minutes.
Remove the pie tin from the freezer, cut off the excess from the edges using a fork or a knife.
Dock (prick) the pastry so that it doesn’t puff up when it is being baked.
Bake in a preheated oven at 180 degree celsius for 20-25 minutes till golden in colour.
Remove from the oven and allow the tart shells to cool.
*For the Chilli Lemon Paneer filling
In a pan, heat oil on medium-high flame, add the mustard seeds and curry leaves and let them crackle.
Once done add the garlic, green chilies and onions. Saute for 3-4 minutes until the onions are soft and pink.
Once the onions turn pink, add in the capsicum, salt, turmeric, pepper powder, green chili sauce and paneer and give it a good mix.
Make a slurry of cornstarch and water and add it to the paneer mix. Stir continuously until well combined.
Turn off the heat, squeeze the lemon wedges and drop the lemon skin into the paneer mix.
At this stage also add in the spring onion greens and mix well.
Add this Chilli Lemon Paneer Filling into the prepared baked Pie Tarts just before serving.