No Bake Shrikhand Tart for Rakshabandhan

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 2 to 5) Cover it and chill in the refrigerator for at least an hour or until ready to serve.

tNo-bake Tart Crust Crush the biscuits into a fine powder or until sand-like texture in your blender or food processer. (image 6 and 7) 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 8 and 9)

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!