Yogurt, Fruit and Nut Tart - Fancy Srikhand

After a period of silence Gourmet Lab returns with a 'easy on your love-handles' dessert which has all the comforting flavours of a breakfast. The title of this post sounds like a healthy breakfast, doesn't it?

I took a scrumptious classic Indian dessert 'Srikhand' and made a fancy and a eye-catching dessert. After all we all eat with our eyes first, don't we?  Srikhand is basically a thick yogurt sweetened with sugar, favoured with saffron and cardamom. For little more richness and texture pistachio and almond are added to the sweetened yogurt.

I kept almost all the flavours of Srikhand intact and added few more ingredients to complement the existing flavours.

Yogurt, Fruit And Nut Tart - Fancy Srikhand

There are 3 components of the tart - tart shell, yogurt filling and the fruit topping.

Tart Shell
1 cup of whole wheat almond cracker crumbs (If you can't find almond cracker, use gram cracker instead)
1/2 cup almond flour
5 TBS unsalted brown butter
I didn't use any sugar, because crackers were pretty sweet. If you are using gram cracker, you can add 1/4 cup sugar or according to your taste.


To make the brown butter, heat the butter in a pan on medium heat till the milk solid in the butter turns light brown. At this point butter should have a nutty aroma. Don't over cook the butter, or the milk solid will be burnt. 


To make the cracker crumb, put the cracker in a food processor and pulse it till you have a fine crumb.


Mix all the ingredients and press the crumb in a pie or tart pan. Use the bottom of a bowl to press and smooth out the crumb in the pan. Bake the tart shell in a preheated 350 degree Fahrenheit oven for 20 minutes or till the crust gets brown.


Yogurt filling
4 cup thick Greek yogurt
1 cup sugar
1/2 cup honey
1 teaspoon lime zest
1/2 cup chopped pistachio
1 teaspoon cardamom
Saffron strands soaked in warm milk


Put the yogurt on cheese cloth and hang it over night to take the excess water off the yogurt.  Add rest of the ingredients to the yogurt in a bowl and mix them well using a rubber spatula.


Fruit Topping
1 cup raspberry
1 cup diced mango
1 TBS honey
1 TBS lemon juice
1 teaspoon lemon zest


Mix all the ingredients in bowl and let it sit for 10 minutes till all the flavours mix well with each other.


To finally assemble the tart, take the baked shell and add the yogurt filling in the centre and smooth it out starting from centre toward the edges of the shell using a rubber spatula. Add the macerated fruit to decorate the tart.