Shrikhand is a popular dessert from Gujrat, west India. It is a thick, strained, flavoured yoghurt dessert and is creamy, tangy, sweet and fresh. Simply irresistible! In this recipe, we make a mango shrikhand tart with vegan greek yoghurt in a vegan pastry. As we are using vegan greek yoghurt, there is no need to strain it, saving a lot of time. These tarts look pretty and make a perfect bite-sized dessert for your parties. Moreover, they are easy to make and can be made well in advance with only a few ingredients.
If you love mango, then check out my mango-flavoured crepe cake.
- Plain flour
- Vegan block butter
- Mango puree
- Vegan yoghurt
- Pistachio nuts
- Almond flakes
See the recipe card for quantities.
Sift the plain flour into a bowl and add the cubed vegan block butter. Rub them together until it resembles breadcrumbs.
Add ice water a little at a time and combine the mixture to form a dough. Press down the dough into a circular shape and wrap it in cling film. Refrigerate it for an hour to let it rest.
Roll the dough with a rolling pin until it is 4mm thick. Using a 3-inch diameter circular dough cutter, cut the dough into 12 circles.
Firmly press each pastry circle into the tart mould.
Prick the base of each tart with a folk.
Place a small piece of parchment paper in each tart and fill it with baking beads. Doing this will ensure that the pastry does not rise or shrink. Place in the refrigerator again while the oven heats up. Blind bake (without any filling) at 190ºC for 8 minutes. Then remove the baking balls and parchment paper and bake for 5 minutes or until golden brown.
Add the mango puree to a pan for the tart filling and simmer for 5 minutes until it thickens. Let it cool down.
In a bowl, whisk together the thickened mango puree, vegan greek yoghurt and cardamom powder till there are lumps and it's light and fluffy.
Add the mixture to a piping bag and pipe into the baked tart bases using a star-shaped nozzle.
Garnish with chopped pistachio nuts and a toasted almond flake.
I used tinned mango puree for this recipe. Of course, you can make your own. Peel some mangos and remove the flesh from the stone. Chop it up and place it in a blender with a bit of water. Add some sugar if you want to make it sweeter. It takes no more than ten minutes.
Fancy a different flavour for your shrikhand tart? The possibilities are many! From plain greek yoghurt shrikhand to perhaps, chocolate flavoured, honey flavoured, apple flavoured (why not try with my apple butter) or strawberry flavoured. Or maybe add a spice like cardamom or cinnamon.
To make the tartlets, you will need a tart tin and a piping bag with a star-shaped nozzle.
These mango shrikhand tarts are best consumed immediately; however, you can refrigerate them for up to three days in an airtight box. For a day, the tart pastry will remain flaky, beyond that, the tart will start losing its flakiness and become soft.
The tart shells can be stored in an airtight container for up to a week.
After you have rubbed the vegan butter and plain flour together to a breadcrumb consistency, getting the mixture to a dough form with minimum movement is essential. This is because overworking makes the dough more elastic, and when it is baked, it will shrink in the oven. We are aiming for a flaky consistency with the baked pastry.
If you do not have baking beads for pastry baking, you can use dried beans, lentils, or dry rice.
In some recipes, pastry bases have unbaked fillings. In this case, the pastry base is baked independently - blind baking. As in this recipe, the pastry is pricked with folk and filled with baking beads or a suitable substitute like dried beans, lentils or rice to ensure the pastry retains its shape.
Mango Shrikhand Mini Tarts
- 12 mould tart tray
- Digital scales
- Piping bag
- Star shaped nozzle
- 85 g Plain flour
- 20 g Castor sugar
- 42.5 g Vegan block butter
- 2 tablespoon Iced Water
- 200 g Mango Pulp
- 200 g Vegan Greek Yoghurt
- A few Almond Fkakes
- A few Pistachio Optional
- Sift the flour in a bowl and add cubes of vegan block butter. Rub them together until the mixture resembles breadcrumbs.
- Add iced water a little at a time and combine to form a dough. Do not over-mix.
- Press the dough down into a circle, wrap it in cling film and refrigerate for an hour or so to allow the dough to rest.
- After an hour, roll out the dough to 4mm or ⅛ of an inch.
- Using a 3-inch pastry cutter or a jar lid, cut the dough into 12 circles.
- Press down each circle into the tart moulds. Press down the centre and sides firmly.
- Prick the bases with a fork to prevent the pastry from rising during baking. Place small pieces of parchment paper into each tart and fill them with baking beads. This step ensures that the tart doesn't rise or shrink.
- Transfer the tart mould to the fridge till the oven heats up.
- Preheat oven to 190ºC.
- Blind bake tarts for 8 minutes with the beads and 4-5 minutes without or till they are golden brown.
- While the oven is on, toast the almond flakes until golden.
- Once ready, set aside to cool.
- Add the mango pulp to a pan on a simmer, stirring for five minutes until it thickens. Once done, set aside to cool.
- Add the vegan greek yoghurt to a bowl and whip using a whisk until there are no lumps.
- Add the thickened mango pulp and whisk to combine.Transfer into a piping bag fitted with a star nozzle.
Assembling the tarts
- Place tarts on a plate.
- Pipe the mango shrikhand into each tart base.
- Garnish with chopped pistachio (optional) and a toasted flaked almond.
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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