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🇮🇳
- 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
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
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
About this recipe
A vegetarian North Indian Recipes recipe with -/2 all purpose flour (maida), pinch salt, cardamom powder (elaichi). Ready in 1h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
