Mini Shrikhand tart is a delicious and easy-to-make dessert that is perfect for any occasion. Shrikhand is a traditional Indian dessert made from strained yogurt, sugar, and spices. The tart shells provide a buttery and flaky base that complements the creamy and flavorful shrikhand filling. The addition of blueberries and raspberries adds a touch of sweetness and tartness to it.
Shrikhand tarts are a fusion dessert that combines the traditional Indian sweet dish shrikhand with a tart shell. I came up with the idea of creating shrikhand tarts by taking the classic shrikhand and presenting it in an individual, bite-sized form.
The buttery and flaky tart shell base complements the creamy and flavorful shrikhand filling. The combination of the two creates a harmonious blend of textures and tastes.
In my shrikhand tartlet recipe, I am adding blueberries and raspberries as toppings, making them perfect for the 4th of July celebrations. The berry-topped mini shrikhand tarts will treat your taste buds and add a festive touch to your 4th of July dessert spread.
Why you will love this recipe?
- Festive appeal: By incorporating blueberries and raspberries as toppings, these shrikhand tarts become ideal for the 4th of July celebrations. The red and blue colors of the berries add a festive touch to the dessert.
- Fusion of cultures: The recipe combines the traditional Indian dessert, shrikhand, with a Western-style tart shell, creating a fusion of flavors and culinary traditions.
- Bite-sized individual portions: I am using mini tart shells or tartlets for this recipe, creating individual-sized portions. The bite-sized nature of the tarts makes them ideal for parties, gatherings, or celebrations.
Yogurt: I use plain whole milk yogurt to make shrikhand.
Sugar: Powdered sugar works best as it dissolves quickly. Granulated sugar may not dissolve, making the shrikhand grainy.
Tartlets: I am using store-bought mini tart shells or tartlets.
Cardamom: Ground cardamom adds a nice aroma to the shrikhand; however, it is an optional ingredient and can be skipped.
Berry topping: I am topping the shrikhand tart with raspberry and blueberries. You can use any fruits of your choice.
Variations of shrikhand tart
Fruits: Instead of blueberries and raspberries, you can use other fruits as toppings. Some fruits that go well with shrikhand are sliced strawberries, blackberries, mangoes, or a combination of different fruits.
Nutty: Incorporate nuts into the shrikhand filling. Finely chop or grind nuts like almonds, pistachios, or cashews and mix them into the filling before spooning them into the tart shells.
Chocolate: Add a layer of melted chocolate at the bottom of each tart shell before filling it with the shrikhand. You can also grate or sprinkle some chocolate on top of the tarts for an extra decadent touch.
Sweet sauces: Instead of using fresh fruits as toppings, serve the tarts with a drizzle of sweet sauces like raspberry coulis, blueberry sauce, or caramel sauce.
Step 1: Place a muslin cloth on a sieve and place the sieve on top of a large bowl. Pour the yogurt on the muslin cloth. Bring the edges of the cloth together. Let it sit for 1-2 hours so that the whey drains out. Gently squeeze out any remaining liquid from the yogurt.
Step 2: Once the yogurt thickens, transfer it to a mixing bowl. Add ground cardamom and ¼ cup of powdered sugar. Mix well, making sure there are no lumps. Check and adjust sugar as needed.
Step 3: Fill the shrikhand in the tart shells. Top with berries of your choice. Chill for 1-2 hours before serving.
Straining the yogurt: To achieve a creamy and smooth shrikhand filling, it is important to strain the yogurt before using it. Place the yogurt in a cheesecloth or a fine-mesh sieve lined with a coffee filter, and let it drain in the refrigerator for at least 1-2 hours. This will remove excess moisture and result in a thicker consistency.
Adjusting sweetness: The sweetness levels of the shrikhand filling can vary based on personal preference. Taste the filling before filling the tart shells and adjust the amount of powdered sugar according to your taste.
Serving shrikhand tart: It is best to serve the mini shrikhand tarts chilled. Allow them to refrigerate for at least 1-2 hours to allow the filling to set.
Yes, you can prepare the shrikhand filling ahead of time. Store it in an airtight container in the refrigerator for up to 5 days. When ready to use, give it a quick stir to ensure it's well combined before filling the tart shells.
Absolutely! While I have used blueberries and raspberries, you can use any fruits you prefer. Strawberries, blackberries, mangoes, or a combination of fruits can be used as toppings based on personal preference and seasonal availability.
Certainly! You can scale up the recipe to make a larger batch of shrikhand tart.
Mini shrikhand tarts can be stored in the refrigerator for up to 5 days in an airtight container. If you are not planning on serving the tarts immediately, it is best to store them unfilled. Store the shrikhand separately in an airtight container for up to 5 days. This will help prevent the tart shells from getting soggy. To serve, let them come to room temperature for 30 minutes to soften the filling.
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Mini Shrikhand Tart with Berries
Make the shrikhand:
- Place a muslin cloth on a sieve and place the sieve on top of a large bowl.
- Pour the yogurt on the muslin cloth. Bring the edges of the cloth together.
- Let it sit for 1-2 hours so that the whey drains out. Gently squeeze out any remaining liquid from the yogurt.
- Once the yogurt thickens, transfer it to a mixing bowl.
- Add ground cardamom and ¼ cup of powdered sugar. Mix well, making sure there are no lumps. Check and adjust sugar as needed.
Make shrikhand tarts:
- Fill the shrikhand in the tart shells.
- Top with berries of your choice.
- Chill for 1-2 hours before serving.