Tart is basically a baked dish consist of filling of fruits, custards, egg or meat over a pastry base. It originated in France and has spread to other countries over the years. Here I have tried a no bake version using Nutri Choice Crackers, filled with fresh mango pulp, hung curd and custard mixture.
Yield / Serves
Nutri Choice Cracker / Graham Crackers for Crust â€“ 1 Â½ -2 cups (For 4â€ tart)
Mango Puree (Thick)â€“ 8-9 tbsp. (Alphonso Mango)
Butter â€“ 2-3 tbsp.
Sugar â€“ Â½ cup
Castor sugar for Crust â€“ 1tbsp
Veg Gelatin Powder â€“ 3/4th tbsp.
Hung curd â€“ 6tbsp
Water â€“ 2tbsp to bloom gelatin
For Custard â€“ Vanilla custard powder â€“ 1tbsp
Sugar â€“ 1 1/2tbsp
Warm milk â€“ Â¾th - 1cup
For Garnishing Sliced Mango â€“ 1cup
Chocolate syrup â€“ 2tbsp
In a blender take Nutri Choice Crackers 15-16 noâ€™s and blend into a fine crumb mixture.
In a bowl take fine crumbs, add Butter and castor sugar, stir until well combined.
Press the crumb mixture using the palm into a 4-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15-20 minutes to firm up.
In a Bowl take mango Puree, hung curd beat the mixture using hand mixer or whisk it until smooth. Keep aside.
For Custard, in a pan mix vanilla flavored custard powder into milk. Boil it. Add sugar and mix well. Boil till sugar melts completely. Let mixture thickens slightly. Cool it.
In a sauce pan take water, add gelatin. Let it bloom.
Once bloomed, add sugar and keep the pan on gas stove on low flame till sugar melts.
Add Mango puree and hung curd mixture. Whisk thoroughly until mixture well incorporated.
Pour the filling into the crust immediately; smooth the top with a rubber spatula. Keep aside for 10-15 minutes
Now pour custard mixture all over the top. Cover with plastic wrap, and refrigerate until firm, 6-7 hours.
Serve topped with sliced mango or chocolate syrup.
Mango Pulp should be fresh and sweet
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