Rose & Pistachio Shrikhand Tarts Recipe
By Anisha Anand – Founder and Director, Aurum Foods
Yields: 6 mini tarts
Total time: 30 minutes active; plus, 2hours chill
Ingredients
- Crust
- 1 cup pistachios, lightly toasted
- 1 cup digestive biscuits or graham crackers, crushed
- 6 Tbsp melted butter
- 2–3 Tbsp powdered sugar
- Pinch of salt
- Optional: pinch of cardamom
Shrikhand filling
- 2 cups thick hung yogurt
- 2–3 Tbsp powdered sugar (to taste)
- 1–2 Tbsp rose water
- 1/4 tsp ground cardamom
- A pinch saffron in 1 Tbsp warm milk
Garnish
2 Tbsp finely chopped pistachios, plus extra for garnish
1 Tbsp finely chopped edible rose petals
Instructions
1) Make crust
Mix powdered pistachios, crushed biscuits, sugar, salt & cardamom powder.
Stir in melted butter until the mix holds together.
Pack into tart pans and chill 15–20 minutes.
2) Make filling
Whip drained yogurt with sugar, rose water, cardamom, saffron milk
Fold in chopped pistachios (and petals if using). Chill 10–15 minutes.
3) Assemble
Fill chilled crusts with shrikhand. Use a spoon or Pipe it.
4) Chill and serve
Refrigerate 2–4 hours until set. Garnish with extra pistachios and rose petals if desired.
Serve chilled.
Tips
Adjust rose flavor by adding 1/2–1 teaspoon extra rose water at a time.
For a lighter version, use part plain yogurt and part Greek-style yogurt.
Preferably hang the curd overnight and drain it well.
The crust can be baked and pressed days ahead cling wrap and refrigerate.
Make the filling up to 1 day ahead and kept chilled (add pistachios just before filling to keep crunch).
