Thandai Srikhand Tart Recipe
A vegetarian North Indian Recipes recipe with -/2 all purpose flour (maida), pinch salt, cardamom powder (elaichi). Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
To begin making the Thandai Shrikhand Tart Recipe, first prepare the shrikhand according to the Shrikhand recipe and keep it refrigerated for at least 4 hours
shrikhand(2 cups) - 2
The next step is to make the Thandai Flavored Tart recipe
- 3
Powder the nuts together until you get a coarse mixture
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)tablespoons cashew nuts(2) - 4
In a large mixing bowl, add all the ingredients including the powdered nuts, chilled butted and knead well till you get a coarse crumb like mixture
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)tablespoons cashew nuts(2)sugar - powdered(1/4 cup)chilled watermixed fruits - assortment of fruits like - 5
Add a little cold water at a time and knead to make a firm dough
tablespoons butter (unsalted) - cold(5)chilled water - 6
Take care to add a tablespoon of cold water at a time
tablespoons butter (unsalted) - cold(5)chilled water - 7
Once the thandai tart dough is ready, cover it with cling film and keep it in the refrigerator for 30 minutes
- 8
Preheat the oven at 180 degrees and line a parchment paper in a 7" tart pan
- 9
Take out the dough from the fridge
- 10
Dust the surface with flour and roll the tart dough to make a circle large enough to fit the 7 inch tart pan
-/2 all purpose flour (maida)(1 cups) - 11
Now carefully invert the rolled dough over the tart mould
- 12
Press the dough on to the sides and bottom of the tart pan
- 13
Prick the tart dough with a fork all around and place it in the preheated oven to bake for about 30 to 40 minutes until you notice the tart is browned and golden in color
- 14
Once tart is baked, remove it from the oven and allow it to cool completely
- 15
Keep the Thandai tart in its pan
- 16
Once the Thandai tart is cooled, pour the shrikhand mixture over the tart and tap the pan gently on the counter to release any air bubbles
shrikhand(2 cups) - 17
Top the Thandai tart with your choice of fresh fruit or berries before serving
fresh coconut - grated(1/4 cup) - 18
Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Thandai Shrikhand Tart Recipe for Holi Festival or any other special occasion
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)pistachios(2 tablespoon)shrikhand(2 cups)pistachios - few for garnishing
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Thandai Srikhand Tart Recipe
A vegetarian North Indian Recipes recipe with -/2 all purpose flour (maida), pinch salt, cardamom powder (elaichi). Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 1
To begin making the Thandai Shrikhand Tart Recipe, first prepare the shrikhand according to the Shrikhand recipe and keep it refrigerated for at least 4 hours
shrikhand(2 cups) - 2
The next step is to make the Thandai Flavored Tart recipe
- 3
Powder the nuts together until you get a coarse mixture
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)tablespoons cashew nuts(2) - 4
In a large mixing bowl, add all the ingredients including the powdered nuts, chilled butted and knead well till you get a coarse crumb like mixture
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)tablespoons cashew nuts(2)sugar - powdered(1/4 cup)chilled watermixed fruits - assortment of fruits like - 5
Add a little cold water at a time and knead to make a firm dough
tablespoons butter (unsalted) - cold(5)chilled water - 6
Take care to add a tablespoon of cold water at a time
tablespoons butter (unsalted) - cold(5)chilled water - 7
Once the thandai tart dough is ready, cover it with cling film and keep it in the refrigerator for 30 minutes
- 8
Preheat the oven at 180 degrees and line a parchment paper in a 7" tart pan
- 9
Take out the dough from the fridge
- 10
Dust the surface with flour and roll the tart dough to make a circle large enough to fit the 7 inch tart pan
-/2 all purpose flour (maida)(1 cups) - 11
Now carefully invert the rolled dough over the tart mould
- 12
Press the dough on to the sides and bottom of the tart pan
- 13
Prick the tart dough with a fork all around and place it in the preheated oven to bake for about 30 to 40 minutes until you notice the tart is browned and golden in color
- 14
Once tart is baked, remove it from the oven and allow it to cool completely
- 15
Keep the Thandai tart in its pan
- 16
Once the Thandai tart is cooled, pour the shrikhand mixture over the tart and tap the pan gently on the counter to release any air bubbles
shrikhand(2 cups) - 17
Top the Thandai tart with your choice of fresh fruit or berries before serving
fresh coconut - grated(1/4 cup) - 18
Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Thandai Shrikhand Tart Recipe for Holi Festival or any other special occasion
cardamom powder (elaichi)(1/4)cinnamon powder (dalchini)(1/4 teaspoon)teaspoons black pepper powder(1)pinch nutmeg powder(1)pistachios(2 tablespoon)shrikhand(2 cups)pistachios - few for garnishing
Rate this recipe
