Ingredients with Measurements:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 2 egg yolks
- 1/2 cup of mishti doi (sweetened yogurt)
- 1/4 cup of heavy cream
- 1/4 cup of confectioners' sugar
- 1/2 teaspoon of vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
3. Add the egg yolks and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface and transfer it to the tart pan. Press the dough into the bottom and sides of the pan and trim the edges.
5. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
6. Remove the pie weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Let it cool completely.
7. In a mixing bowl, whisk together the mishti doi, heavy cream, confectioners' sugar, and vanilla extract until smooth.
8. Pour the mishti doi mixture into the cooled tart shell and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until the filling is set and slightly golden on top.
10. Let the tart cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 90mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Greek yogurt can be used instead of mishti doi, but add 1/4 cup of sugar to sweeten it.
Variations:
- Add chopped nuts or fruit to the filling for added texture and flavor.
- Use a graham cracker crust instead of a traditional tart crust.
- Top the tart with fresh fruit or whipped cream before serving.
Tips and tricks:
- Make sure the butter is cold when working it into the flour mixture to ensure a flaky crust.
- Blind bake the crust to prevent it from becoming soggy when filled with the mishti doi mixture.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the mishti doi tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the mishti doi tart on a cake stand or platter and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or a dusting of powdered sugar.
Pairings:
Serve the mishti doi tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
If the crust shrinks during baking, press it back into shape while it's still warm.
Food safety advice:
Make sure to refrigerate the tart if it's not being served immediately to prevent bacterial growth.
Food history:
Mishti doi is a traditional sweetened yogurt dessert from Bengal, India.
Flavor profiles:
The mishti doi tart has a sweet and tangy flavor with a buttery crust.
Serving suggestions:
Serve the mishti doi tart as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Indian