Mishti Doi Tart | How to make Mishti Doi Tart

By Preeti Deo  |  5th Jun 2016  |  
1 review Rate It!
  • Mishti Doi Tart, How to make Mishti Doi Tart
Mishti Doi Tartby Preeti Deo
  • Prep Time

    15

    mins
  • Cook Time

    60

    mins
  • Serves

    12

    People

22

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Mishti Doi Tart

Mishti Doi is probably one of the first few desserts I tasted as a toddler. The sweet caramel taste in the yoghurt remains locked in my taste buds. My Bong friends have given me the inpisration to make this bake. For the for the pastry shell, I have used Delia Smith's recip.

Mishti Doi Tart is a delicious dish which is enjoyed by the people of every age group. The recipe by Preeti Deo teaches how to make Mishti Doi Tart step by step in detail. This makes it easy to cook Mishti Doi Tart in your kitchen at home. This recipe can be served to 12 people. You can find this dish at most restaurants and you can also prepare Mishti Doi Tart at home. This amazing and mouthwatering Mishti Doi Tart takes 15 minutes for the preparation and 60 minutes for cooking. The aroma of this Mishti Doi Tart is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mishti Doi Tart is a good option for you. The flavour of Mishti Doi Tart is palatable and you will enjoy each and every bite of this. Try this Mishti Doi Tart and impress your family and friends.

Mishti Doi Tart

Ingredients to make Mishti Doi Tart

  • 110g of plain flour
  • 50g of butter
  • Cold water enough to make a smooth dough
  • 1 cup of thick yoghurt
  • 1 cup of mango pulp
  • roughly 100gm of condensed milk

How to make Mishti Doi Tart

  1. The butter was cubed and rubbed in the flour lightly with my finger tips.
  2. One trick to incorporate air is rather handy in this method. As we rub the butter in flour, the flour is lifted up and allowed to fall back in the bowl.
  3. To make the pastry crumbly start by adding a tablespoon of cold water, gradually increasing to make the dough.
  4. Once the dough is ready, cling film it and place it in the fridge to chill for half an hour.
  5. Roll the pastry on a dusted surface and place it in the tart tin. Press the dough into the corners of the tin using your fingers. Leave the edges for now. Chill for 30 mins.
  6. Preheat oven to 200C.
  7. Fill the pastry case with a circular sheet of baking paper and add beans to weigh it down.
  8. Bake for about 20 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more. It is now that the edge
  9. For doi mix a cup of thick yoghurt, 1 cup of mango pulp and roughly 100gm of condensed milk. Whisk all the ingredients and pour in slightly cooled tart shell baked earlier.
  10. Bake for about 30 mins at 110 degrees. Leave in the oven for about couple of hours.
  11. You may serve after it comes to room temperature or get it chilled before placing in plates.

My Tip:

If you are not using the tart pastry shell, you may fill this in ramekins or oven proof containers. Place the containers in a oven tray. Fill the tray with water. This helps steam the mix. For the jaggery taste, I used about 1/4 cup of grated palm jaggery and dissolved in a tablespoon of water by heating. Once dissolved, it was whisked in the yoghurt and condensed milk mixture, before placing in the oven.

Reviews for Mishti Doi Tart (1)

Sanjay Reddya year ago

Will try for sure, thanks for sharing :)
Reply