Fig & Orange Shrikhand Mini Tarts
Servings Prep Time
26Mini Tart 25-30minutes
Cook Time
35+15minutes
Servings Prep Time
26Mini Tart 25-30minutes
Cook Time
35+15minutes
Ingredients
For Orange Mini Tarts
For Fig (Anjeer) Shrikhand
For Orange Shrikhand
For garnishing
Instructions
For Orange Mini Tart
  1. To make orange tart, In a mixing bowl, add all purpose flour, baking powder, orange zest, salt, sugar and butter. Mix all very well, add orange juice and make a dough. Water is not required for the dough and it should be little hard. Cover it and keep it aside for 10 minutes.
  2. Preheat the oven at 250 degrees F. Make 26 equal size of small dough ball. Take non-stick mini cup cake tray. Place small dough ball in to cup cake mold and spread it evenly in to cup cake mold using fingers as shown in picture. Once it done, place some Garbanzo beans in the cup mold, this helps in retaining the cup shape and it won’t puff up.
  3. Place the tart tray in to preheated oven on middle rack. Let it bake for 30 – 35 min until tart gets light golden color. Keep checking at regular interval to ensure it does not get over-baked.
  4. Take it out from the oven. Let it cool down. Remove each cup tart mold and place it on keep it on cookie cooling rack. Take out the garbanzo beans from the cups once it cools down. Store the tarts in a air tight container or zip lock bags. Orange mini tarts are ready. You can make these tart 2 – 3 days ahead of your serving day.
For Fig Shrikhand
  1. To make Fig Shrikhand, take 4 cup yogurt in to muslin cloth, tie it and hang it for about 2-3 hours and water will stop draining from it. Place a clean kitchen towel on kitchen counter, add a layer of tissue paper on the same then place the hung curd along with muslin cloth, wrap the curd with the kitchen towel and store in the fridge for 2-3 hours.
  2. Grind the overnight soaked Fig and make a nice paste without adding any additional water. (In case you forgot to soak fig overnight, you can just boil it until it gets soft).
  3. In a food processor, grind hung curd, cinnamon powder, sugar and maple extract at low grinder setting till it gets nice smooth texture. Add Fig paste in to mixture and grind it again to let it mix nicely with the curd mixture.
  4. In a mixing bowl, add the curd mixture from above step, add whipping cream and mix it lightly using cut & fold method. Cream gives a nice texture to shrikhand.
  5. Fig (Anjeer) Shrikhand is ready to be served. Keep it in to fridge for 2 hr before serving.
  6. Serve it chill as a dessert.
For Orange Shrikhand
  1. To make Orange Shrikhand, in a sauce pan, add orange juice, sugar and ginger juice. Boil at medium heat for 15 min till it gets a thick syrup consistency. Stir continuously during the boiling process. Turn of the heat and let it cool down.
  2. For hung yogurt, take 4 cups of yogurt in a muslin cloth, tie it and hang it for about 2-3 hours and water will stop draining from it. Place a clean kitchen towel on kitchen counter, add a layer of tissue paper on the same then place the hung curd along with muslin cloth, wrap the curd with the kitchen towel and store in the fridge for 2-3 hours. Grind hung curd and orange syrup at low setting till it gets smooth texture.
  3. Transfer the mixture in to mixing bowl. Add whipping cream and mix with spatula using cut & fold method.
  4. Once it done, keep it in to fridge for 2 hrs before serving.
  5. Orange Shrikhand is ready to be served. Enjoy it chill as a dessert.
  6. To nicely fill the Shrikhand in the tarts, first fill pastry bag with each shrikhand separately.
  7. Fill the tart with Fig and Orange Shrikhand from the pastry bag, garnish with mint leaves and Orange pearls.
  8. Make the shrikhand tart for your party dessert and enjoy.
Recipe Notes

 

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