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Red Velvet Kalakand Tart served with Hung Curd & Fresh Fruit

Red Velvet Kalakand Tart served with Hung Curd & Fresh Fruit


Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90


Serves 6

  • 1 litre full cream Milk 1 litre more to make Chena

  • 2 tablespoons vinegar

  • 1/2 cup Condensed Milk

  • 1/2 of a Beetroot

  • 2 tablespoon Sugar or as per your taste

  • 2 tablespoon Khoya

  • 1 small piece of white milk Chocolate

  • 1 tablespoon Cornflour

  • 3-4 crushed Cardamom (use only the seeds) 1 pinch more for hung curd

  • 1/2 cup Hung Curd or Cream Cheese

  • 1 cup fresh seasonal Fruit of your choice cut into small cubes 1/4th cup Sugar and 2-3 tablespoon water to make sugar syrup

  • 1 tablespoon Icing Sugar

  • 1 handful of Mint leaves to garnish


  • 01

    Take 1 liter of milk in a saucepan and allow it to heat up.

  • 02

    When the milk starts boiling, remove from flame and add in 2 tablespoon vinegar.Leave aside for 10 minutes so that chena completely seperates from whey.

  • 03

    Drain in a muslin cloth and strain the whey completely.

  • 04

    Rinse the reserved chena under running water so that the smell and taste of vinegar completely goes off.Tie and hang the chena for about 15 minutes to drain any excess water from chena.

  • 05

    Peel and clean 1/2 of a beetroot and cut into small pieces.and place them to a blender.

  • 06

    With the help of the blender blend them to make puree. Use water as required to blend.

  • 07

    Strain the liquid with the help of a strainer. Keep aside.

  • 08

    Pour 1 litre of milk to a heavy bottomed saucepan and bring to boil.

  • 09

    Reduce heat and continue to cook until milk reduces to half.Add in condensed milk, khoya,sugar and cardamom crush.

  • 10

    Stir well to make a little thin delicious rabdi.

  • 11

    Next add in the prepared chena and mix well.

  • 12

    Also add in the 1/2 cup of beetroot juice and white chocolate.

  • 13

    Also add in 1 tablespoon of cornflour and mix well.

  • 14

    Stir constantly and cook in low heat until the mixture accumulates to one place and starts removing from sides.

  • 15

    Remove from heat and let it cool for a while.

  • 16

    Ready a few tart moulds.

  • 17

    Spread some cling wrap on the moulds so that they can be used to de-muold later.

  • 18

    Now, take some of the kalakand mixer and press on each mould to give them tart shape.

  • 19

    Leave in the fridge for at least 1/2 hour to allow them to harden.

  • 20

    In the meantime prepare the fillings.

  • 21

    Take hung curd in a bowl.

  • 22

    Mix well with powdered sugar and a pinch of cardamom powder and leave it in the refrigerator.

  • 23

    For sugar syrup, add 1/4 cup sugar and 2-3 tablespoons water. Bring to boil.

  • 24

    Cook until the sugar is completely melted. (you can omit this step, I did this step to bring a little glaze on the fruits, you can make it with just the fruit.

  • 25

    Cut your favorite fruits such as mango, strawberry, kiwi, melon, pineapple into small cubes.Pour cold sugar syrup and mix.

  • 26

    Now take the tarts out of the refrigerator and de mould.

  • 27

    Fill the cavities with prepared hung curd.

  • 28

    Arrange the pieces of fruit that you have made on the top. Also place a small mint leaf on each tart to enhance colour.

  • 29

    They are really beautiful and delicious unique dessert to relish.



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