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
Method
- 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.
- To make the tart shell, combine flour, powdered sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and gently bring the mixture together to form a dough. Do not over-knead.
- Wrap and refrigerate the dough for 20-30 minutes.
- Preheat the oven to 180°C. Divide the dough into 4 portions and roll each into a thin round.
- Press the dough into 4 small tart moulds. Prick the bases with a fork and chill for 10 minutes.
- 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.
- Soak the saffron in warm milk for 5-10 minutes.
- Transfer the hung curd to a bowl and whisk until smooth. Add powdered sugar, cardamom powder and saffron milk. Mix until creamy.
- Fold in half of the chopped pistachios and almonds.
- Spoon the Shrikhand filling into the cooled tart shells and smooth the tops.
- Refrigerate for at least 1 hour before serving.
- 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.