Aren't no-bake desserts the best? This fusion, simple, and easy to put together No-bake Shrikhand Tart is the dessert of your dreams.
It is made from a simple digestive biscuit crust and rich, creamy Shrikhand filling. This is the perfect indulgence to make for your loved ones.
This No-bake eggless tart is going to blow your mind. Why? Because it is delicious, decadent, super easy to make and what not! So, do try it out with the recipe video and step-by-step process.
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Rakshabandhan is around the corner.
It is a festival of love, a bond between brother and sister. It is celebrated all over India.
And this special day could not be complete without traditional Indian sweets.
I love to make no-bake desserts, like Mini No-Bake Caramel Cheesecakes Chocolate Truffle, No-Bake Pineapple Delight Cake, and this Simple No Bake Fruit Tart. Especially at festivals.
Recipes like this don't heat your kitchen, can be made ahead of time, and takes only a few active minutes to prepare. That means you can also enjoy the festivals with your family.
Traditional recipes like Malai Ghevar, Peda, Rasmalai, Gulab Jamun, Kaju katli, etc. are very popular during Raksha Bandhan and Diwali.
But in this busy life, we are always in short of time.
So today I am sharing a very easy fusion recipe that doesn’t require cooking and can be made in a fraction of time - No-Bake Shrikhand Tart.
What is Tart?
The tart is a small, baked pastry that is round in shape with a shallow wall around the entire base.
It is made to be served as an open crust containing sweet or savory fillings.
Today, instead of making tarts from scratch, I am taking a shortcut and using a simple mixture of digestive biscuits and butter for the crust, which you can never go wrong with.
Tarts are fun to make, mainly because they're so versatile. You can fill a tart crust in so many delicious ways!
So for the filling, I am using Indian traditional sweet and my favorite Shrikhand recipe as a base. It's flavorful, creamy, and tastes like a dream.
What is Shrikhand?
Shrikhand is a thick creamy and delicious Indian dessert made with strained yogurt, sugar, saffron, and cardamom.
Whether you choose to use homemade hung curd or take a shortcut by using store-bought Greek yogurt, this easy dessert is the perfect sweet for any festival or after-dinner sweet.
Shrikhand Puri is very famous and my favorite combo.
There are many flavors of Shrikhand but my personal favorites are Mango shrikhand and Kesar Elaichi Shrikhand.
So today, I am serving this traditional Indian sweet recipe - Kesar Elaichi Shrikhand is a no-bake tart shell and then garnishing it with saffron rose petals and silver vark. Serving Shrikhand in a tart makes it look so impressive.
One bite of this heavenly treat and you will certainly fall in love with it.
Everyone in your family including your kids will love these scrumptious shrikhand tarts and will be asking for more of them.
You can prepare this lip-smacking dessert recipe not just at festivals like Diwali or Rakshabandhan but these are perfect for kid's birthday parties, get together or kitty parties.
One of the great things about this no-bake dessert is you can serve it any time of year and top it with whatever is in season.
Ingredients required
I kept this recipe as easy as possible. You don’t need to use a bunch of ingredients!
For the crust
Digestive biscuit - you can use graham crackers, Oreos, Parle-G, or any biscuits instead of digestive biscuits.
Butter - For binding the biscuits crumbs. I have used unsalted butter.
For the tart filling
Hung curd or greek yogurt - Shrikhand is made using Thick yogurt (known as hung curd or Chakka), There are 2 ways of making shrikhand.
Traditional method - in this method you hung yogurt for few hours and drained any whey. This takes few hours. That means you have to start preparation at least a day in advance.
Making the shrikhand with greek yogurt. With greek yogurt, you don't need to strain the curd and you can directly whisk the sugar and other ingredients with the greek yogurt.
So today, I am sharing both the ways of making Kesar elaichi shrikhand.
Sugar - Use caster sugar or powdered sugar and DON'T use icing sugar to make shrikhand.
Flavorings - I have used Elaichi (Green cardamom) and Kesar (saffron) as a flavoring. But you can use any flavorings or extract like vanilla, orange, almond, etc.
Toppings - I topped this dessert with slivered almonds, silver varq, and some rose petals. You can use any toppings or fruits of your choice.
That's all you need!
Step by step process
Hung Curd | Traditional Method (If you are using greek yogurt, skip this step)
Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer’s bottom part is not touching the collected liquid in the bowl.
Place the muslin cloth on the strainer and add 4 cups of yogurt (homemade or store-bought). Gather the edges of the cloth, twist, and tie. Keep overnight or for at least 5 hours in the refrigerator.
Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl. You’ll get about 1 ½ cups of hung curd. Keep it aside
Tip – Use collected whey in kneading roti dough, in making soups, or dal.
Prep work
Crush the saffron using your fingers and add to the warm milk. Stir and keep it aside. (image 1)
Take granulated sugar in a blender jar and grind it into fine powder. Keep it aside. (image 2)
Making Shrikhand
Add curd or Greek yogurt, powdered sugar, saffron milk, and cardamom powder in a bowl. Now fold and mix. Make sure you do not whisk vigorously otherwise shrikhand will get a runny consistency. (image 2 to 5)
Cover it and chill in the refrigerator for at least an hour or until ready to serve.
No-bake Tart Crust
Crush the biscuits into a fine powder or until sand-like texture in your blender or food processer. (image 1 and 2)
Note - Make sure to grind it into a fine powder.
In a bowl, combine crushed biscuits and melted butter until a ball formed of this mixture between your fist stays and does not crumble. (image 3 and 4)
Take 4-inch 5 tart pan with removable bottom. Press the mixture onto the bottom and up the sides of mini tart pans. Make sure to press it very well from all sides. Keep the layer a little thick. (image 10 and 11)
Place it in the fridge for 30 minutes to firm up before adding the filling.
Note - Keep it in the fridge only until you are ready to serve. These tarts are not baked. So if you keep it at room temperature, the tart might break.
Remove tartlets
Take a glass or any stand that is smaller than the hole found at the bottom of your tart pan.
Place the tart on the glass(upside down), and carefully slide the ring off the tart and down the stand. Then take down the tar, carefully remove the bottom round using a knife and place it onto a plate. (Refer to a video for better understanding). (image 12 to 15)
Assemble
When you are ready to serve, fill each tart shell with Shrikhand. Top with slivered almonds, rose petals, silver varq, or your choice of toppings.
Serve chilled and Enjoy!
Notes, pro-tips and quick FAQs
- This recipe will yield 5 (4inch in diameter) mini-tarts. Tart pans with removable bottoms are recommended.
- You can fill the shells with a simple chocolate ganache or dulce de leche and top with your favorite topping.
- Make sure the chunks of the crushed biscuits aren't too big because the tart shell won't hold shape otherwise. Sandy texture or fine powder is perfect.
- It is also extremely important to let the tart shell chill in the fridge until it is completely set. Don't lose patience there!
- Whenever you are making a no-bake tart, always fill it with a thick filling.
- Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. Always fold the ingredients into the thick yogurt.
- If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste.
You can make the tart gluten-free just by swapping GF cookies in the cookie crust. Nothing in the filling contains gluten.
You sure can! It will work just as well.
Yes! Since we are not using agar or any kind of stabilizer in shrikhand, other pans like a 9-inch tart pan or springform pans won't work here.
Store the tart and shrikhand separately in the air-tight container. It stays good for up to a week.
This is THE perfect way to celebrate Raksha Bandhan, trust me on this.
So, what are you waiting for? Go ahead and try this easiest and yummiest no-bake sweet at home for your siblings.
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No Bake Shrikhand Tart
Ingredients
- 2 cups crushed digestive biscuits or any biscuits of your choice (around 250 grams of biscuits)
- ½ cup melted butter (add more if needed)
- 1 ½ cups Greek Yogurt or Hung curd
- ½ cup powdered sugar
- Few strands of Saffron
- 2 teaspoons warm milk
- ¼ teaspoon Green cardamom seeds powder
Method
- Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer's bottom part is not touching the collected liquid in the bowl.
- Place the muslin cloth on the strainer and add 4 cups of yogurt (homemade or store-bought). Gather the edges of the cloth, twist, and tie. Keep overnight or for at least 5 hours in the refrigerator.
- Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl. You'll get about 1 ½ cups of hung curd. Keep it asideTip - Use collected whey in kneading roti dough, in making soups, or dal.
- Crush the saffron using your fingers and add to the warm milk. Stir and keep it aside. (image 1)
- Take granulated sugar in a blender jar and grind it into fine powder. Keep it aside. (image 2)
- Add curd or Greek yogurt, powdered sugar, saffron milk, and cardamom powder in a bowl. Now fold and mix. Make sure you do not whisk vigorously otherwise shrikhand will get a runny consistency. (image 3 to 5)
- Cover it and chill in the refrigerator for at least an hour or until ready to serve.
- Crush the biscuits into a fine powder or until sand-like texture in your blender or food processer. (image 1 and 2)Note - Make sure to grind it into a fine powder.
- In a bowl, combine crushed biscuits and melted butter until a ball formed of this mixture between your fist stays and does not crumble. (image 3 and 4)
- Take 4-inch 5 tart pan with removable bottom. Press the mixture onto the bottom and up the sides of mini tart pans. Make sure to press it very well from all sides. Keep the layer a little thick. (image 10 and 11)
- Place it in the fridge for 30 minutes to firm up before adding the filling.Note - Keep it in the fridge only until you are ready to serve. These tarts are not baked. So if you keep it at room temperature, the tart might break.
- Take a glass or any stand that is smaller than the hole found at the bottom of your tart pan.
- Place the tart on the glass(upside down), and carefully slide the ring off the tart and down the stand. Then take down the tar, carefully remove the bottom round using a knife and place it onto a plate. (Refer to a video for better understanding). (image 12 to 15)
- When you are ready to serve, fill each tart shell with Shrikhand. Top with slivered almonds, rose petals, silver varq, or your choice of toppings.
- Serve chilled and Enjoy!
Nutrition
Notes
- Since we are not using agar or any kind of stabilizer in shrikhand, other pans like a 9-inch tart pan or springform pans won't work here.
- This recipe will yield 5 (4inch in diameter) mini-tarts. Tart pans with removable bottoms are recommended.
- You can fill the shells with a simple chocolate ganache or dulce de leche and top with your favorite topping.
- Make sure the chunks of the crushed biscuits aren't too big because the tart shell won't hold shape otherwise. Sandy texture or fine powder is perfect.
- It is also extremely important to let the tart shell chill in the fridge until it is completely set. Don't lose patience there!
- Whenever you are making a no-bake tart, always fill it with a thick filling.
- Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. Always fold the ingredients into the thick yogurt.
- If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste.
- Store the tart and shrikhand separately in the air-tight container. It stays good for up to a week.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm Regards,
Dhwani.
If I use store bought tart, Should I still need to bake? its says prebaked ready to use!
Need to put in refrigerator?
Thanks!
No you dont need to bake. Use them directly. Yes, after making place the dessert in the refrigerator until ready to serve. Hope this helps.