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Mango Vanilla Shrikand Tart !

Mango Vanilla Shrikand Tart !

Description

Cooking Time

Preparation Time : 480

Cook Time : 5

Total Time : 485

Ingredients

Serves 6

  • 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

Directions

  • 01

    Grease a 9 inch tart pan with melted butter and keep ready.

  • 02

    In a food processor pulse digestive biscuits and melted unsalted butter a few times until coarse resembling bread crumbs.

  • 03

    Pour the biscuit mix over the greased tart pan and press evenly with the back of a spoon, all over its base and sides.

  • 04

    Set this in refrigerator for an hour or until its firm to touch.

  • 05

    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.

  • 06

    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.

  • 07

    Now fold the whipped cream into hung curd mix. Be gentle while mixing as it might deflate the whipped cream.

  • 08

    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.

  • 09

    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.

  • 10

    Place it back in refrigerator for chilling which helps in vanilla layer to set while we start with mango shrikand part.

  • 11

    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.

  • 12

    In another bowl add remaining whipping cream, powdered sugar and beat with a whisk or stand mixer until semi stiff peaks.

  • 13

    Now fold the whipped cream into mango yogurt mix.

  • 14

    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.

  • 15

    Now pour this on to the other half of the tart and even its top .

  • 16

    After an hour or so slowly remove the dough scrapper between them and continue chilling overnight until completely set.

  • 17

    Next morning garnish with fruits/berries of choice and mint leaves. Slice and serve to your loved ones.

  • 18

    Simple yet so appetizing mango vanilla shrikand tart ready to Hogg on !

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