Pastry Tart with Kesar Mango Shrikhand and Mango Jelly

FAB PRODUCTS USED

APYURA PREMIUM SPREAD FRESH MANGO

Prep Time

1:30:(HH:MM)

Serves

Baking/Cooking Time

25 mnts

Baking Temp

180

Baking Temp Details

Celsius

Level

Intermediate

Short Recipe Description

A beautiful combo of crunchy tart and silky shrikhand with soft jelly.

Additional Categories

Eggless

INGREDIENTS

Tart Pastry
50 grm almond flour
130 grm all-purpose flour
30 grm sugar
85 grm butter chilled
1-2 tsp ice-cold water
1-2 drops of fab mango essence
Mango jelly
180 grm water
1 tsp agar agar
60 grm sugar
125 grm mango puree
1 lime juice
1/2 cup diced mango in small cubes
Kesar Mango Shrikhand
140 grm hunged curd chilled
60 grm condensed milk
1/4 cup mango puree slightly cook with 1 tbsp sugar
1 generous pinch of Kesar
Topping
1/2
t
1/4 cup whipped cream
6tbsp Fresh mango APYURA spread

METHOD

Pastry Tart
Place all the ingredients in a food processor and process until a ball formed .Clieng wrap it and keep in fridge for 2 hours .now rolled it as per your tart mould and poke it then bake in a preheated oven at 180C for 20/25 mnts .once bake take it out and cool completely
Fresh Mango Jelly
In a saucepan whisk water sugar and agar -agar until smooth . Simmer over low heat for 2-3 mnts and then add mango puree simmer for an mnt and take off from the heat. Add lime juice and let it be cool. Once cool add diced mango in jelly mould and pour jelly over them and keep in the fridge for setting.
Kesar Mango Shrikhand
Whisk all the ingredients till smooth and keep in the fridge for at least 2 hours so flavours will be infused in shrikhand.
APYURA Fresh Mango Spread
Mix with a lil milk for a spreadable consistency.
Top filling
Mix 2 tbsp fresh mango spread mixture,4 tbsp Kesar shrikhand with whipped cream and keep in the fridge

.In a saucepan add sugar water and agar agar and cook

Assembling

Take the tart , Spread a thick layer of Fresh mango spread on the bottom then pour Kesar mango shrikhand spread 2 tbsp of diced mango and pistachios lavel with spatula .Now demould the jelly and placed o the centre of tart ,Pipe the top cream on the side of tart .Place soaked safron and finally chopped pistachios over the topped cream add few rose petals for more colour.Keep in fridge to set for atleast 2/3 hours and its ready to serve

Baker Tips/Notes

ABOUT BAKER

Babita chandak

Banswara India

Contest: Summer Flavour Challenge

Sweet Tooth

I am a passionate home baker who loves to cook and serve with love.

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