Mishti Doi Tart | How to make Mishti Doi Tart

By Preeti Deo  |  5th Jun 2016  |  
4 from 1 review Rate It!
  • Photo of Mishti Doi Tart by Preeti Deo at BetterButter
Mishti Doi Tartby Preeti Deo
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Video for key ingredients

  • Homemade Short Crust Pastry

About Mishti Doi Tart Recipe

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.

The delicious and mouthwatering Mishti Doi Tart is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Mishti Doi Tart is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Mishti Doi Tart. Preeti Deo shared this Mishti Doi Tart recipe which is perfect to serve for 12 people. The step by step process with pictures will help you to know how to make the delicious Mishti Doi Tart. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Mishti Doi Tart recipe at your home and surprise 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 Reddy4 years ago

Will try for sure, thanks for sharing :)

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