Recipe: Shrikhand Tart

A festive twist on the classic Maharashtrian Shrikhand, layered into a buttery tart shell. Crisp pastry meets creamy hung curd, saffron, cardamom and crunchy nuts for a dessert that feels both familiar and indulgent.

Prep time: 30 mins | Cook time: 20 mins | Servings: 4

Ingredients

For the tart shell:

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• 60 g cold butter, cubed
• 1-2 tbsp cold water
• Pinch of salt

For the Shrikhand filling:

• 300 g full-fat curd
• ½ cup powdered sugar
• ½ tsp cardamom powder
• 10-12 saffron strands
• 1 tbsp warm milk
• 2 tbsp chopped pistachios
• 1 tbsp chopped almonds

Get the ingredients here

Method

1. Place the curd in a clean muslin cloth, tie securely and hang or place it over a bowl in the refrigerator for 6-8 hours to drain the whey.
2. To make the tart shell, combine flour, powdered sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs.
3. Add cold water, 1 tablespoon at a time, and gently bring the mixture together to form a dough. Do not over-knead.
4. Wrap and refrigerate the dough for 20-30 minutes.
5. Preheat the oven to 180°C. Divide the dough into 4 portions and roll each into a thin round.
6. Press the dough into 4 small tart moulds. Prick the bases with a fork and chill for 10 minutes.
7. Line the shells with baking paper and fill with baking weights or dry beans. Blind bake for 15 minutes. Remove the weights and bake for another 5-7 minutes, until lightly golden. Cool completely.
8. Soak the saffron in warm milk for 5-10 minutes.
9. Transfer the hung curd to a bowl and whisk until smooth. Add powdered sugar, cardamom powder and saffron milk. Mix until creamy.
10. Fold in half of the chopped pistachios and almonds.
11. Spoon the Shrikhand filling into the cooled tart shells and smooth the tops.
12. Refrigerate for at least 1 hour before serving.
13. Garnish with the remaining pistachios, almonds and a few saffron strands.

Tip: Make sure the tart shells are completely cool before adding the Shrikhand filling. For the creamiest filling, use full-fat curd and drain it thoroughly.