Follow these steps for perfect results
All Purpose Flour
Salt
Cardamom Powder
Cinnamon Powder
Black pepper powder
Nutmeg powder
Butter
cold, unsalted
Fresh coconut
grated
Almonds
blanched and peeled
Cashew nuts
Pistachios
Poppy seeds
Sugar
powdered
Chilled water
Shrikhand
Pistachios
for garnishing
Mixed fruits
Assortment of fruits like
Prepare Shrikhand according to recipe and refrigerate for at least 4 hours.
Powder almonds, cashews, and pistachios until a coarse mixture is obtained.
In a mixing bowl, combine flour, salt, cardamom powder, cinnamon powder, black pepper powder, nutmeg powder, powdered nuts, and cold butter.
Knead until a coarse crumb-like mixture forms.
Add chilled water gradually to form a firm dough.
Wrap the dough in cling film and refrigerate for 30 minutes.
Preheat oven to 180 degrees Celsius.
Line a 7-inch tart pan with parchment paper.
Roll out the dough on a floured surface into a circle large enough to fit the tart pan.
Invert the dough over the tart mold and press into the sides and bottom.
Prick the tart dough with a fork.
Bake for 30-40 minutes until golden brown.
Remove the tart from oven and let it cool completely in the pan.
Pour the shrikhand mixture over the cooled tart.
Tap the pan gently to release any air bubbles.
Top with fresh fruit or berries, pistachios, and a sprinkle of nutmeg powder before serving.
Expert advice for the best results
Chill the dough for at least 30 minutes before rolling it out.
Use a fork to prick the tart crust to prevent it from puffing up during baking.
Let the tart cool completely before adding the Shrikhand filling.
Everything you need to know before you start
20 mins
The shrikhand can be made a day ahead.
Arrange fresh fruit attractively on top of the Shrikhand filling. Sprinkle with pistachios and a dusting of nutmeg.
Serve chilled.
Pairs well with the sweetness of the tart.
Complements the spices in the tart.
Discover the story behind this recipe
Associated with festive occasions.
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