A Festive Twist on Tradition

Indian festivals have always been a big part of my life, and even though I now live miles away from where I grew up, I love finding ways to keep those traditions alive in my home. Over the years, I’ve started making certain traditional dishes annually—Basundi for Dasara or Shrikhand for Gudi Padwa. However, every now and then, I love to switch things up. So instead of the classic milk pudding, I made Basundi Panna Cotta for Dasara. And this year, for the Marathi New Year, I transformed my usual Shrikhand into something new and elegant: a Shrikhand Tart!

A Modern Take on a Classic

If you’ve been following my blog, you know how much I enjoy reinventing Indian food. It all started when I attended cooking school and began applying fine cooking techniques to the Indian flavors I grew up with. That approach led me to Shrikhand Tart! It’s a fusion of the rich, creamy, saffron-cardamom-nutmeg-infused whipped yogurt with the delicate structure of a classic French tart. While the idea originally came from one of my dear friends, I brought my pastry skills into play to refine it and make it my own.

The combination works beautifully—the buttery, nutty tart crust balances the smooth, spiced Shrikhand, making it feel both indulgent and celebratory. It’s the perfect way to dress up a traditional favorite for a festive occasion like the Marathi New Year!

A Nutty, Spiced Crust

To echo the richness of Indian sweets, I created the tart shell using a mix of fine blanched almond flour and pistachio flour. I also added a touch of ground cardamom for extra warmth.

This nutty, fragrant base complements the Shrikhand filling and enhances the overall flavor.

The Rich, Creamy Filling

For the filling, I kept things traditional—using labneh, a readily available strained yogurt, sweetened with granulated sugar. Unlike my original recipe, which used sweetened condensed milk, this version ensures a thick, firm texture that holds its shape when sliced.

Staying true to the classic dessert, I infused the labneh with saffron, ground cardamom, and a hint of nutmeg. I then whipped everything together in my stand mixer until smooth and well combined. A short rest in the refrigerator for an hour or two helps the mixture firm up and enhances its flavors. At this stage, you can simply garnish it with almonds and pistachios and enjoy it as traditional Shrikhand or take it a step further and use it as the filling for your tart.

Once the tart was set, I give it an extra festive touch. I added a drizzle of saffron-infused cream and a sprinkle of slivered almonds and chopped pistachios. The result? A dessert that looks as beautiful as it tastes!

Serving and Variations

Shrikhand Tart is best served chilled, allowing the filling to set in the shell and flavors to fully develop. Slice it just before serving and enjoy it as a stunning centerpiece for festive gatherings, dinner parties, or afternoon luncheons. It pairs beautifully with mango lassi or even a glass of dessert wine for an indulgent treat.

While delicious as is, you can always add a little extra flair with garnishes. Edible flowers, fresh fruit, or a touch of edible gold leaf create an elegant finish. If you’d like a citrusy contrast, try adding a hint of orange zest to the yogurt filling mixture for a bright, refreshing twist.

The Mango Shrikhand Tart

I also couldn’t resist experimenting with a mango version—and let me tell you, it turned out just as stunning. Since the filling needs to be thick enough to slice cleanly, I skipped using fresh mango purée or pulp and opted for natural mango flavoring instead. Just two tablespoons gave the yogurt mixture a vibrant golden hue and a rich, tropical flavor without compromising the texture.

For the topping, I created delicate mango roses using thinly sliced fresh mango, dotted the tart with little swirls of whipped cream using a piping tip, and finished it all off with a scattering of edible nonpareils.

With its bright color and festive look, this variation is a true showstopper—perfect for summer gatherings or anytime you want to wow your guests.

Why You’ll Love It

With its classic Indian flavors wrapped in an elegant French tart, this Shrikhand Tart is a stunning addition to your Gudi Padwa spread. But it’s not just for the Marathi New Year! The delicate balance of creamy Shrikhand, warm spices, and a crisp nutty crust makes it a showstopper for any festive occasion, dinner parties or family gatherings.

While a tart like this might seem intimidating at first, it’s actually quite simple! I’ve broken down the whole process into smaller steps. The entire process is outlined in my recipe below. It includes detailed instructions and step-by-step photos to guide you, so you can easily recreate this elegant dessert in your own kitchen!

Shrikhand Tart (Almond-Pistachio Tart with Sweetened Yogurt)

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• Author: Vasanti

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Description

Spiced, sweetened yogurt in a crisp nutty tart shell—Indian flavors in a French-inspired dessert.

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Ingredients

Units USM Scale 1/2x1x2x3x

For the Filling 

• 16 oz.(1 lb/454 g) original labneh (about 2 cups) (see FAQs & Notes)
• 1/4 tsp saffron strands + more for topping
• 1 cup (or per desired level of sweetness) granulated/castor/baking sugar (fine ground)
• 1/4 tsp ground nutmeg (see the Mango Variation)
• 1/4 tsp ground cardamom ( or 4–5 cardamom pods, seeded, seeds crushed)

For the Tart Shell

• 2 cups fine blanched almond flour (see FAQs & Notes)
• 1/3 cup pistachio flour (see FAQs & Notes)
• 1/4 cup (1/2 stick/57 g) unsalted butter, melted and cooled + 1 tbsp for greasing the tart pan
• 2 tbsp maple syrup or agave nectar (you can also use honey)
• 1/4 tsp ground cardamom
• 1/4 tsp salt

Special Equipment

• 14 x 4.5 inch rectangular tart pan or 9 inch round tart pan

For Serving

• 1/4 cup warmed heavy cream infused with 1/4 tsp of saffron threads (see Variations)
• slivered almonds, as needed
• toasted pistachios, chopped, as needed

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Instructions

Preparing the Filling

• Transfer the labneh along with the sugar, saffron strands,  ground nutmeg and ground cardamom to a bowl of a stand mixer or a medium bowl. 
• Using the whisk attachment of a stand mixer, a hand mixer or an electric whisk, whisk everything together for about 5 minutes till well combined.
• Sprinkle a pinch of saffron strands.
• Cover it with a plastic wrap and let it sit in the refrigerator for 1-2 hours until it firms up and develops flavors.

Preparing the Tart Shell

• Preheat the oven to 375 °F (190 °C).
• In a food processor, combine all the ingredients for the tart shell and process until the ingredients come together to form a dough.
• Brush the tart pan with 1 tbsp of melted butter and transfer the prepared dough to the greased tart pan.
• Press the dough into an even layer, about ¼ inch in thickness, starting from the base, flattening in the center and pushing towards the edges.
• Press the dough into the sides, against the edges of the tart pan, making sure it is even with the base in the center, about ¼ inch in thickness.
• Prick all over with a fork.
• Bake in the oven at 375 °F (190 °C) for 12-15 minutes until the edges turn slightly brown.
• Let it cook completely over a cooking rack, in the tart pan itself.

Assembling the Tart

• Take the cooled tart shell out of the pan and place it on a serving platter.
• Spoon the prepared filling into the tart shell and smooth into an even layer.
• Allow it to set in the refrigerator for 6 – 8 hours, or overnight.

Serving

• Just before serving, drizzle the saffron infused heavy cream over the filling and top with slivered almonds and chopped pistachios.
• Cut into slices and serve chilled.