The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is essential to use full-fat plain yogurt and whole milk for maximum creaminess and a silky-smooth texture. You can garnish simply with finely chopped pistachios and almonds or even garnish it with whipped cream.
The panna cotta tart can be made the night before the day of serving. The crust will get soggy if left for too long.
Recipe information
Yield
8 servings
Ingredients
Gingersnap Crust
Mango Shrikhand Panna Cotta Filling
Garnish
Preparation
To make the gingersnap crust
Step 1
In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
Step 2
Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
Step 3
Preheat the oven to 350ºF (175°C).
Step 4
Empty the contents onto a 9-inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
Step 5
Keep it in the fridge for 15 minutes.
Step 6
Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
To make the Mango Shrikhand Panna Cotta Filling
Step 7
In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
Step 8
Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
Step 9
In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
Step 10
Add the gelatin-milk mixture into the warm milk mixture and stir to combine.
Step 11
Add this mixture to the mango-yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
Step 12
The panna cotta will take 4 hours and up to overnight to set and cool.
Step 13
Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.
Recipe notes
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