Mishti Doi Tarts | How to make Mishti Doi Tarts

By Shuchita Verma  |  30th Nov 2016  |  
5 from 1 review Rate It!
  • Mishti Doi Tarts, How to make Mishti Doi Tarts
Mishti Doi Tartsby Shuchita Verma
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

28

1

About Mishti Doi Tarts Recipe

This is a fusion dish, my take on Bengal's famous mishti doi

Mishti Doi Tarts, a deliciously finger licking recipe to treat your family and friends. This recipe of Mishti Doi Tarts by Shuchita Verma will definitely help you in its preparation. The Mishti Doi Tarts can be prepared within 15 minutes. The time taken for cooking Mishti Doi Tarts is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Mishti Doi Tarts step by step. The detailed explanation makes Mishti Doi Tarts so simple and easy that even beginners can try it out. The recipe for Mishti Doi Tarts can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mishti Doi Tarts from BetterButter.

Mishti Doi Tarts

Ingredients to make Mishti Doi Tarts

  • For the tarts - 1/2 cup plain flour
  • 1/4 cup butter
  • 1 tbsp powdered sugar
  • For the instant mishti doi - 200 gms hung yoghurt
  • 50 gms grated palm jaggery
  • For caramelised walnuts- 2 tbsp sugar, 1tsp water ,walnuts

How to make Mishti Doi Tarts

  1. Mix the ingredients of the tart to make a dough. Make balls out of it and press them into the individual muffin cases/ pan to make tarts.
  2. Prick with a fork to avoid puffing up of bases. Bake in a preheated oven at 200 degrees C for 10-12 mins or till the edges become golden brown. Set aside to cool.
  3. Add the grated jaggery to the hung yoghurt and mix well for a few minutes till it gets thick and you can't see any jaggery streaks. Mishti doi is ready to be chilled.
  4. To caramelise the walnuts, add the sugar, water and walnuts in a pan and put it on low heat.
  5. The sugar will first dissolve in the water, then will come to a boil and this is when you need to be vigilant enough to not let it burn.
  6. Take it off the heat as soon as you get the golden caramelized colour of the sugar, the walnuts will be coated with this by this time.
  7. Once the tart shells are cool, pipe/ spoon in the mishti doi and keep in the fridge to set for a couple of hours. Garnish with the caramelized nut and serve!

My Tip:

Keep tilting the pan slightly (during the process of caramelizing) if you must, but do not stir with spoon/ ladle, as it will crystallize.

Reviews for Mishti Doi Tarts (1)

Anurag Thakur2 years ago

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