Gulkand Shrikhand Tarts
Mini no-bake tartlets with a pistachio-biscuit shell and silky hung-curd filling scented with gulkand, cardamom, and saffron. Festive, make-ahead, and oven-free.
Equipment
- Mini tart pans (about 3 inch) with removable bottoms
- Fine mesh strainer and muslin or cheesecloth
- Food processor or rolling bag for biscuit crumbs
Ingredients
For the tart shell
- 180 g Marie or digestive biscuits
- 2 tbsp pistachio meal or finely ground pistachios
- 1 tbsp granulated sugar
- 1/8 tsp cardamom powder
- 6 tbsp salted butter melted; use coconut oil for dairy-free
For the gulkand shrikhand filling
- 2 cups hung curd from about 4 cups full-fat dahi, strained 4–6 hours
- 1/4 cup powdered jaggery or cane sugar up to 1/3 cup; to taste
- 1 1/2 tbsp gulkand mashed smooth
- 1/4 tsp cardamom powder
- 6 saffron strands bloomed in 1 tbsp warm milk or water
- 1/2 tsp rose water optional
- 2 tbsp warm milk only if filling is too thick to spoon
Garnish
- 2 tbsp pistachios finely chopped
- 1 tbsp dried edible rose petals
Instructions
Make the tart shell
- Blitz biscuits, pistachio meal, sugar, and cardamom to fine crumbs with no large pieces.
- Stir in melted butter until the mixture looks like wet sand and holds when pressed.
- Press firmly into 8–10 mini tart pans (about 3 inch), coating the base and sides in an even layer.
- Chill on a tray at least 45 minutes, or up to overnight covered.
Make the filling
- Line a strainer with muslin, add dahi, and drain in the fridge 4–6 hours until thick hung curd forms. Discard whey or save for curries.
- Whisk hung curd with powdered jaggery until smooth and glossy. Stop as soon as it looks creamy; over-whisking makes it runny.
- Fold in gulkand, cardamom, bloomed saffron, and rose water if using. Taste and adjust sweetness.
- Chill the filling 20 minutes while the shells finish setting.
Assemble and serve
- Spoon shrikhand into each chilled shell, mounding slightly.
- Top with chopped pistachios and edible rose petals.
- Cover loosely and refrigerate at least 2 hours before de-molding.
- De-mold just before serving and keep chilled until the platter is on the table.
Notes
Shells alone keep up to 2 days covered in the fridge; fill the day you serve for the neatest de-mold.
Filled tartlets stay best up to 3 days refrigerated. Do not freeze assembled tarts.
For vegan, use thick coconut yogurt and coconut oil in the crust with dairy-free biscuits; serve in molds if the set is soft.
For a trifle-style dessert, crumble shells and layer with shrikhand in small glasses (no large tart pan; filling has no stabilizer).
Mistake I see often: over-whisked shrikhand slumps in the shell. Whisk gently, chill, and refill if needed.
Tried this recipe?Let us know how it was!