Name: Shrikhand Tart (Almond-Pistachio Tart with Sweetened Yogurt)
Ingredients: 16 oz.(1 lb/454 g) original labneh (about 2 cups) (see FAQs & Notes); ¼ tsp saffron strands + more for topping; 1 cup (or per desired level of sweetness) granulated/castor/baking sugar (fine ground); ¼ tsp ground nutmeg (see the Mango Variation); ¼ tsp ground cardamom ( or 4-5 cardamom pods, seeded, seeds crushed); 2 cups fine blanched almond flour (see FAQs & Notes); ⅓ cup pistachio flour (see FAQs & Notes); ¼ cup (½ 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); ¼ tsp ground cardamom; ¼ tsp salt; 14 x 4.5 inch rectangular tart pan or 9 inch round tart pan; ¼ cup warmed heavy cream infused with ¼ tsp of saffron threads (see Variations); slivered almonds, as needed; toasted pistachios, chopped, as needed

Description

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

Ingredients

Units Scale

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

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.