Surprise your guests with this unique dessert of luxurious srikhand in flaky tarts. It is a perfect finale to a celebration meal.
Ingredients for Srikhand
- Thick set fresh plain yogurt (dahi) 800gm (I used nestle asli)
- Icing sugar 150gm +50gm
- Whipping cream 200gm
- Almond or cashew nut powder 150gm
- Saffron a big pinch
- Cardamom powder ¼ teaspoon
- Almond essence few drops
Ingredients for tarts
- Al-purpose flour (Maida) 200 gm
- Salt 1teaspoon
- Sugar 2tablespoon
- *Cold Butter 100gm
- Ice cold water 4tablespoon, approx.
- Extra flour for dusting
- Extra butter for greasing tart moulds
- Chopped pistachio to garnish
- *Butter should be cold and firm
Line a strainer with cheese cloth or muslin. Place it over a bowl and pour the dahi in it. Let most of the whey drain till about 1 ½ cup pf thick curd cheese is left in the cloth. (During hot weather, place it in refrigerator to drain).
While the dahi is draining, prepare the tarts. Mix together the flour, salt and sugar. Cut the butter into very small pieces and add to the flour. Mix gently with finger tips till the butter is evenly mixed and the mixture looks like fine bread crumbs. Sprinkle water one tablespoon at a time and mix gently till the mixture holds together and forms a rough dough. (Do not over handle). Cover and leave aside for 10 minutes. Grease 8 tart moulds with butter. Preheat the oven to 190C. (I use Panasonic OTG) Sprinkle a working surface lightly with flour. Roll out the dough into a sheet about 1.5mm thick. Cut into rounds, using a cutter with diameter 1.5 cm more than the widest part of tart mould. Line the tart molds with the dough rounds and prick all over with a fork.
Place on a baking tray and bake till the tarts are cooked and light brown in colour. Leave aside to cool completely.
While the tarts are cooling, prepare the filling. Soak saffron in 1teasoon of hot milk and crush. Beat the curd cheese with 150gm of icing sugar till smooth. Mix in the almond powder, saffron, cardamom powder and almond essence. Whip the cream with 50 gm of icing sugar till thick and forms soft peaks. Fold the whipped cream into the curd cheese mixture. Taste and add more sugar if needed. Fill the tarts and sprinkle finely chopped pistachio on top.
Chill in refrigerator at least for 2 hours before serving.
Note: I made ½ recipe for the blog