- Place an empty baking sheet in the oven and preheat it for 30
- To make tart, add all tart ingredients except water in a stand mixer bowl fitted with the paddle attachment. Mix everything together until the mixture resembles like bread crumbs. Add chilled water while the blender is on, mix for just a minute or until the dough starts combining together as a ball. Drop it on bench top and knead slightly to combine the dough together. Wrap it in cling film and refrigerate for 20 minutes. Place the baking sheet in oven and preheat to 200 degree Celsius.
- Take out dough from the fridge and place between two large parchment sheets, roll out to the 3mm thickness, and cut out six, 6” wide circles, lift carefully and transfer to the 4.5” flan tins, press the pastry gently against the edges of tin and trim off any excess. Lift flan tins and place them carefully on preheated baking sheet. Reduce temperature to 180 C and bake it for 15-18mins until it turns golden brown. Cool on wire rack.
- To make kalakand, in a non-stick heavy based pan, pour condensed milk, ricotta cheese and milk powder, stir them on low heat for 12-15 minutes until it starts to thicken and leaving sides of pan, add cardamom powder and few pistachio slices, mix well and cook for another 2-3 minutes until slightly more thick in consistency but not dry. Remove from fire and let cool for 5 mins. Now, equally distribute the kaland into tart shells and spread it evenly with offset spatula. Let it reach to room temperature and leave in refrigerator for an hour to chill.
- Whip the cream along with saffron and confectioners sugar, fill the whipped cream in a piping bag fitted with a flower nozzle, (I used #2D tip of Wilton) and pipe it on the chilled Kalakand tarts and garnish with sliced pistachios, almonds and rose petals.
Kalakand Tart (gluten free)
By Foodism Team
Mar, 25th
730
Servings
2 persons
Cook Time
20 minutes
Ingredients
20
- 22
Ingredients
- For Tart:
- 1 cup gluten free flour
- 3/4 cup almond powder
- 3 tbsp maple syrup
- 1/4 cup ghee, slightly condensed
- 1/4 tsp almond essence
- 3 to 4 tbsp chilled water
- For Kalakand:
- 425g ricotta cheese (full fat)
- 395g condensed milk
- 1/3 cup milk powder (full fat)
- 1/4 tsp green cardamom powder
- 1/2 tbsp sliced pistachios
- For garnishing:
- 125ml whipping cream
- 1 1/2 tbsp confectioners sugar
- Pinch of saffron
- 1 tbsp sliced pistachios
- 1/2 tbsp sliced almonds
- Dried rose petals
- Baking equipment:
- 4.5” flan tart tins
Instructions
Notes/Tips
Serving: 6 Prep time: 20 mins Bake time: 18 minutes Cook time: 20 mins
