Shrikhand 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 mango curd tart is a twist to our very own Shrikhand-Puri combo. Made with hung curd, sugar, mango puree, and cream cheese, it is a light and refreshing dessert for the season. Mango 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
- Mango Puree – 1 cup
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 it does not puff up
- Keep the moulds back in the fridge for 20 mins before baking
- Bake at 180 degrees for 15 mins
Mango curd filling
- Mix hung curd, powdered sugar, paneer and mango puree 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 fridge till serving
Instead of making tarts, you can also prepare small cones by wrapping the dough around aluminum foil cones and fill them with mango curds.
Indian and Fusion Recipes 