Thandai Shrikhand Tart Recipe
Course: Dessert
Cuisine: North Indian
Diet: Vegetarian
Description:
Shrikhand is a creamy sweet hung curd, delicately flavored with cardamom and saffron. This magical transformation of simple curd into a sweet delicacy is befitting for any celebration, especially during the Holi festival. The Thandai Shrikhand Tart combines this rich, flavorful treat with a nutty, aromatic tart crust.
Ingredients:
For the Tart Crust:
- 1 1/2 cups All Purpose Flour (Maida)
- 1 pinch Salt
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Black Pepper Powder
- 1 pinch Nutmeg Powder
- 5 tablespoons Butter (Unsalted), cold
- 1/4 cup Fresh Coconut, grated
- 2 tablespoons Whole Almonds (Badam), blanched and peeled
- 2 tablespoons Cashew Nuts
- 2 tablespoons Pistachios
- 1 teaspoon Poppy Seeds
- 1/4 cup Sugar, powdered
- Chilled water (as needed)
For the Filling & Topping:
- 2 cups Shrikhand
- Pistachios (few, for garnishing)
- Mixed Fruits (bananas, kiwi, grapes, red apple, orange, pomegranate, cherries, etc.)
Preparation Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Instructions:
-
Prepare Shrikhand: Start by preparing the shrikhand as per your preferred recipe. Once made, refrigerate it for at least 4 hours to set.
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Make the Tart Crust:
- Grind the almonds, cashews, pistachios, and poppy seeds together until you achieve a coarse mixture.
- In a large mixing bowl, combine the all-purpose flour, salt, cardamom powder, cinnamon powder, black pepper powder, nutmeg powder, grated coconut, and the ground nuts.
- Add the cold butter and rub it into the dry mixture until it resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, kneading to form a firm dough.
- Once the dough comes together, cover it with cling film and refrigerate for 30 minutes.
-
Bake the Tart Crust:
- Preheat the oven to 180°C (350°F).
- Line a 7-inch tart pan with parchment paper.
- Roll out the chilled dough on a floured surface to a size large enough to fit the tart pan.
- Gently transfer the rolled dough into the tart pan, pressing it into the base and sides.
- Prick the dough with a fork to prevent air bubbles while baking.
- Bake the tart shell for 30 to 40 minutes, or until it turns golden and crisp.
- Remove from the oven and allow it to cool completely in the pan.
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Assemble the Tart:
- Once the tart shell has cooled, pour the chilled shrikhand mixture into the tart shell. Tap the pan gently to release any trapped air bubbles.
- Top the shrikhand with a generous assortment of fresh fruits, such as banana, kiwi, grapes, apple, pomegranate, and cherries.
- Sprinkle with a little nutmeg powder and chopped pistachios for an added touch of flavor and decoration.
-
Serve:
- Serve this delicious Thandai Shrikhand Tart chilled as a delightful dessert for special occasions like Holi or any festive gathering. Enjoy the fruity flavors combined with the creamy shrikhand and the crunchy tart crust!
Enjoy this refreshing and festive Thandai Shrikhand Tart for any celebration!
