No Bake Shrikhand Tart by @millsandbuns

20 min

4 servings

🍪

120 g

Biscuits

🧈

40 g

Butter

🥣

400 g

Hung curd

🥛

65 g

Condensed milk

🫙

1 pinch

Elaichi powder

🫙

5.5

Kesar

Garnish

  1. Crush
    • biscuits

    Crush 120 g biscuits into very fine crumbs using a rolling pin.

  2. Melt
    • butter

    Melt 40 g butter until fully liquid.

  3. Mix
    • biscuits
    • butter

    Mix the biscuit crumbs with the melted butter until evenly moistened.

  4. Press
    • biscuits
    • butter

    Press the biscuit mixture firmly over the base and sides of the tart tin.

  5. Refrigerate

    Refrigerate the tart shell for 15 minutes until firm.

  6. Whisk
    • hung curd
    • sweetened condensed milk

    Whisk 400 g hung curd with 65 g sweetened condensed milk until smooth.

  7. Fold
    • cardamom powder
    • saffron strands

    Fold in 1 pinch cardamom powder and 5 to 6 saffron strands until evenly distributed.

  8. Spoon
    • hung curd
    • sweetened condensed milk
    • cardamom powder

    Spoon the shrikhand filling into the chilled tart shell and smooth the surface.

  9. Garnish
    • chopped pistachios
    • sliced almonds

    Garnish the tart with chopped pistachios and sliced almonds.

  10. Refrigerate

    Refrigerate the tart for 60 minutes before slicing and serving.

No Bake Shrikhand Tart by @millsandbuns

20 min

4 servings

🍪

120 g

Biscuits

🧈

40 g

Butter

🥣

400 g

Hung curd

🥛

65 g

Condensed milk

🫙

1 pinch

Elaichi powder

🫙

5.5

Kesar

Garnish

Preparation Steps

  1. Step 1/10

    Crush 120 g biscuits into very fine crumbs using a rolling pin.

    🍪biscuits
    🥖rolling pin
    🫙zip-top bag
    🥣mixing bowl

  2. Step 2/10

    Melt 40 g butter until fully liquid.

    🧈butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/10

    Mix the biscuit crumbs with the melted butter until evenly moistened.

    🍪biscuits
    🧈butter
    🥣mixing bowl
    🥄spatula

  4. Step 4/10

    Press the biscuit mixture firmly over the base and sides of the tart tin.

    🍪biscuits
    🧈butter
    🍰tart tin
    🥄spoon

  5. Step 5/10

    Refrigerate the tart shell for 15 minutes until firm.

    🍰tart tin

  6. Step 6/10

    Whisk 400 g hung curd with 65 g sweetened condensed milk until smooth.

    🥣hung curd
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄spatula

  7. Step 7/10

    Fold in 1 pinch cardamom powder and 5 to 6 saffron strands until evenly distributed.

    🫙cardamom powder
    🫙saffron strands
    🥣mixing bowl
    🥄spatula

  8. Step 8/10

    Spoon the shrikhand filling into the chilled tart shell and smooth the surface.

    🥣hung curd
    🥛sweetened condensed milk
    🫙cardamom powder
    🫙saffron strands
    🍰tart tin
    🥄spatula

  9. Step 9/10

    Garnish the tart with chopped pistachios and sliced almonds.

    🥜chopped pistachios
    🌰sliced almonds
    🍰tart tin
    🥄spoon

  10. Step 10/10

    Refrigerate the tart for 60 minutes before slicing and serving.

    🍰tart tin

Composition

Ingredients

Types

Grains, Dairy

Ingredients

Biscuits, Butter, Hung curd, Condensed milk, Elaichi powder, Kesar, Garnish

Notes

Elaichi powder (cardamom powder), Kesar (5-6 strands, or a few drops of kesar extract), Garnish (as needed)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, No-bake

Calories

280 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 29g, Fat: 15g, Fiber: 1g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 210mg, Iron: 0.8mg

Vitamins

Vitamin A: 125mcg, Vitamin B12: 0.5mcg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, spatula, tart tin, measuring scale, rolling pin, zip-top bag, spoon

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Holi, Festival, Celebration, Party

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Crumbly, Crisp

Flavors

Sweet, Tangy, Milky, Floral, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Avoid warm conditions,Do not leave out longer because of the dairy filling), fridge : 3 days (Store in an airtight container,Keep at or below 4°C,Keep the tart covered to prevent drying), freezer : 30 days (Wrap tightly before freezing,Freeze without delicate garnish if possible,Thaw overnight in the refrigerator)