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Preparation Time : 480
Cook Time : 5
Total Time : 485
unibic digestive biscuits 12 nos
Unsalted butter (melted) 3 tbsp
Mango peeled, pitted, pureed 1 cups
Hung curd or greek yogurt 400 gms
Sugar 1/2 cups
Heavy cream 200 ml
Powdered sugar 1 cups
Saffron 1/8 tsp
Milk 1 tbsp
Cardamom powder 1 tsp
Agar avar powder 2 tbsp
Water 4 tbsp
Vanilla bean paste 2 tsp
Berries of choice for garnish 1/4 cups
Grease a 9 inch tart pan with melted butter and keep ready.
In a food processor pulse digestive biscuits and melted unsalted butter a few times until coarse resembling bread crumbs.
Pour the biscuit mix over the greased tart pan and press evenly with the back of a spoon, all over its base and sides.
Set this in refrigerator for an hour or until its firm to touch.
Meanwhile let's start up with the vanilla shrikand. In a bowl add 200 gm hung curd, 1 tsp vanilla bean paste, sugar and whisk until even without any lumps.
To a separate bowl add 100 ml whipping cream, 1 tsp vanilla bean paste, 1/2 cup powdered sugar and whisk until semi stiff peaks with the help of a stand mixer or a hand blender or a whisk.
Now fold the whipped cream into hung curd mix. Be gentle while mixing as it might deflate the whipped cream.
In a small bowl add 1 tbsp agar agar powder, 2 tbsp water and microwave for 10 seconds . Stir and let it dissolve in water. Later add this to the cream, curd mixture and fold until thoroughly mixed.
Pour this on one half of the chilled tart and place greased metal piece like plate etc as a barrier to prevent it from spreading. I used a greased metal dough scrapper for this.
Place it back in refrigerator for chilling which helps in vanilla layer to set while we start with mango shrikand part.
For mango shrikand : In a small bowl add 1 tbsp warm milk and saffron let it sit for few seconds so that it releases all its color and flavor. Add pureed mango, remaining 200 gm hung curd, 1/2 cup sugar, cardamom powder and whisk until even without any lumps. Now add the saffron drenched milk to the yogurt mix and whisk again until combined.
In another bowl add remaining whipping cream, powdered sugar and beat with a whisk or stand mixer until semi stiff peaks.
Now fold the whipped cream into mango yogurt mix.
In a small bowl add agar powder and water. Heat this in a microwave for few seconds and stir. Once it dissolves add this to the mango yogurt cream and mix well.
Now pour this on to the other half of the tart and even its top .
After an hour or so slowly remove the dough scrapper between them and continue chilling overnight until completely set.
Next morning garnish with fruits/berries of choice and mint leaves. Slice and serve to your loved ones.
Simple yet so appetizing mango vanilla shrikand tart ready to Hogg on !
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