Name: NO BAKE SHRIKHAND TARTS recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: Glucose biscuits ... 100 gms (about 15 biscuits); Desi Ghee or butter ... 2 tbsps; Honey ....... 1 tbsp; Hung curd ... 1 cup; Icing sugar ....... 3-4 tbsps.; Elaichi powder .. 1/4 tsp; Kesar / saffron ... a generous pinch soaked in a little warm milk.; Unsalted and sliced pistachio nuts .. 2-3 for garnishing; Cherry or any red fruit ... for garnishing; Rose petals ... fresh or dry for garnishing

ABOUT NO BAKE SHRIKHAND TARTS RECIPE

This is a perfect dessert for parties as you can make the tarts ready on the previous day and pipe the filling just before serving them.

Ingredients Serving: 6

Glucose biscuits ... 100 gms (about 15 biscuits)
Desi Ghee or butter ... 2 tbsps
Honey ....... 1 tbsp
Hung curd ... 1 cup
Icing sugar ....... 3-4 tbsps.
Elaichi powder .. 1/4 tsp
Kesar / saffron ... a generous pinch soaked in a little warm milk.
Unsalted and sliced pistachio nuts .. 2-3 for garnishing
Cherry or any red fruit ... for garnishing
Rose petals ... fresh or dry for garnishing

Instructions

Crush the biscuits in a mixie.
Melt the ghee or butter and mix honey.
Add to the crushed biscuit powder and mix well.
Grease the tart moulds and spread a portion of this mix pressing well on sides and the base.
Refrigerate until you are ready to fill them.
Take the thick hung curd in a bowl and add the cardamom powder and saffron.
Whisk it and add sugar little by little while doing this. Refrigerate immediately.
Now demould the tarts carefully.
Fill the shrikhand in a piping bag and place it in the freezer for 5 minutes before using.
Pipe out small flowers using star nozzle.
Garnish with powdered pistachios, saffron strands and a piece of cherry or any red coloured fruit.
Sprinkle some edible rose petals in the serving platter.

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