Prep Time : 4 - 5 hours
Total Time : 4 - 5 hours
Serve : 2
INGREDIENTS
Curd - 500 gms
Heavy cream - 1 cup
Milkmaid - 1/2 tin
Mango puree - 1 cup
Mango chunks - for garnishing
For tart
Rusk - 250 gms
Butter - 3/4 cup
Cinnamon powder - 1/2 tsp
METHOD
For tart - Crush the digestive biscuit and grind the biscuit to make a powder.
Add cinnamon powder and butter and mix well.
Grease the mould and press the dough in the mould and keep in the fridge for one hours
Hung the curd in a muslin cloth for 5 - 6 hours and then we get thick curd.
Whisk the hung curd and add fresh cream and milkmaid and mix well.
Add mango pulp and mix well
Pour the filling into the cooled tart shell and steam for 15 mins.
Garnish with mango chunks
.Cool before cutting.
Serve chilled.
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