MINI RABRI TARTS

Well this one is not hard to guess. It is a fusion Dessert. My take on fusion is that it needs careful planning and experimentation and a certain level of visualisation of tastes, and then finally execution. It can’t be just any combination. So here I try to combine a very sweet dessert (rabri) with something not so sweet (crust), a liquid with a hard element, so that each element not only offsets the taste but kinds of balances out the other in a nice way, maintaining the flavours intact! Rabri is an Indian sweet dish made purely by evaporating milk infused with flavours of pistachios and cardamom powder. They are then set in pre baked shortbread crusts and what we get is scrumptious mini rabri tarts. I serve them as a snack, tea time bites or even as an option to the main dessert. ( I have deliberately used shortbread crust as it is a little hard but becomes perfect with rabri as we don’t want soggy tarts). This one is totally 100%, my built on recipe.❤️

INGREDIENTS & STEPS – SHORTBREAD CRUST: Servings: 14-18 small Tarts (depending on the mould size.)

1. 1 CUP APF FLOUR
2. 2TBS POWDERED SUGAR
3. 1TBS MILK
4. 1/2TSP VANILLA EXTRACT
5. 1/2TSP BAKING POWDER
6. 1/3CUP BUTTER (SALTED/UNSALTED YOUR PERSONAL CHOICE)

STEPS:

Cream Butter with Flour. Add sugar and Mix

Now add Baking powder and all other liquids

Just get the dough together and dont over knead.

Wrap in cling foil and referigerate for an hour at least

After an hour, roll out the dough and now cut with a small cutter and flatten it against a silicone/tart moulds. Make indentation marks with fork.

Bake at 160 degrees for 15 mins. Allow to cool completely.

Can now be used for making tarts or stored in freezer for 2 months .

INGREDIENTS AND STEPS FOR RABRI

1KG Full cream milk

2TBSP chopped pistachios

1/4TSP Cardamom powder

Few saffron threads

1/2 to 3/4 cup sugar depending on your personal choice

STEPS

1. Bring the milk to boil and then on low flame, allow the milk to cook for atleast 45minutes, stirring the milk occasionally .
2. Once thickned, add sugar till dissolved, which means atleast another 5-8minutes of cooking.
3. In end mix a little pista nuts and cardmom and reserve some for garnishing.

ASSEMBLY

Just pour the rabri in a piping bag and use a regular tip or a star tip and fill in your tart moulds. Decorate the top with a few crushed nuts and saffron threads. Set in fridge for at least 2 hours before serving. Enjoy