Srikhand is a popular dessert in western India, especially in the summer season. It is available in various flavors such as Mango, Pista, and Kesar and is usually served with fried puris.
This lemon curd tart is a twist to our very own Shrikhand-Puri combo. Made with hung curd, sugar, lemon, and cream cheese, it is a light and refreshing dessert for the season. Lemon curd served in buttery, flaky pastry tarts gives it a nice texture and cuts the sweetness. Another bonus of the tarts is that they save you from all the trouble of washing greasy bowls.
Ingredients
- All-purpose flour – 1 cup
- Butter – 1/3 cup
- Salt – a pinch
- Powdered Sugar – 3 tsp
- Hung curd – 1 cup
- Paneer – 1/2 cup
- Sugar – 1 cup
- Lemon Juice – 2 tbsp
- Yellow color – optional
Serves – 12- 15 mini tarts
The Process
Tart Shell
- Take all-purpose flour, salt, sugar in a bowl and mix well
- Add butter, cut into small cubes and rub it in the flour
- Knead the dough with the help of ice-cold water
- Rest the dough overnight in the fridge
- Roll into small circles and place the rolled dough in the tart shells
- Dock the rolled dough so that the tarts do not puff up
- Keep the moulds back in the fridge for 20 mins before baking
- Bake at 180 degrees for 15 mins
Lemon curd filling
- Mix hung curd, powdered sugar, paneer, and lemon juice in a blender
- Keep this mixture in the fridge to cool
- Fill them in the tarts once they are cooled
- Keep the filled tarts back in the refrigerator till serving
