The Paan Shrikhand Chocolate Tart is a great treat to make for the festival of Holi, which celebrates bright colors. This tart has a chocolate base. The filling is a creamy shrikhand flavored with betel/paan leaf, which is a mix of spices like gulkand, cardamom, and rose petals. Shrikhand is a thick yogurt dessert popular in India. The tart is decorated on top with colorful candies called tutti Frutti, dried rose petals, and crunchy fennel candies called mukhwas.
The Paan Shrikhand Chocolate Tart looks so pretty with all its different colors and textures. But it also tastes amazing, combining the richness of chocolate with the unique Indian flavors of shrikhand and spices. It’s a dessert that brings together different cultures in one delicious bite. Making this for Holi makes the festival even more special and full of cheer.
There’s nothing quite like the arrival of spring to inspire vibrant and festive desserts. As the colors of nature burst forth in bloom, our palates crave flavors that are equally vivid and celebratory. Enter the Pan Shrikhand Chocolate Tart – a dessert that captures the very essence of Holi, the jubilant festival of colors.This decadent tart starts with a rich, cocoa-infused base crafted from buttery Biscoff biscuit crumbs. The velvety smoothness of the paan-flavored shrikhand filling is a nod to the creamy delights of Indian dessert, while the hint of gulkand adds an intriguing depth. But it’s the visual appeal that truly steals the show. Adorned with a confetti of vibrant tutti frutti candies and delicate dried rose petals, each slice is a medley of hues that dances across the plate. Whether you’re celebrating Holi or simply embracing the arrival of spring, this Paan Shrikhand Chocolate Tart is a delightful fusion of flavors and cultures. With every bite, you’ll be transported to a world where the joy of the festival meets the indulgence of a lovingly crafted dessert. It’s a true feast for the senses and a reminder that life’s sweetest moments are best savored in full, vibrant color.
Ingredients
For Paan Shrikhand
• 3-4 Cups Yogurt/Dahi
• 1 cup Powdered Sugar
• 1-2 Betel/Paan Leaves
• 2-3 tbsp Milk
• 1 tbsp Gulkand
• 1-2 Drops of Green Food Color (Opt.)
• ½ tsp Cardamom Powder
For Chocolate Tart
• 10-12 Biscoff Cookies/Digestive Sugar Cookies
• 2-3 tbsp Ghee
• 1-2 tbsp Milk
• 1-2 tbsp Unsweetened Cocoa Powder
Other Ingredients
• ¼ cup Tutti Frutti
• 1-2 tbsp Mukhwas
• Dried Rose Petals
Method
For Paan Shrikhand
1. In a muslin/cheese cloth, add yogurt/dahi and hang it for 4-5 hours or put it in a strainer folded in a cloth with a heavy thing on top to remove all the whey/moisture.
2. In a blender jar, add betel leaf, milk, and gulkand and blend until smooth.
3. In a big mixing bowl, add the thick hung dahi, powdered sugar, and strain the paan mixture over it.
4. Add green food color and whisk it until you get a smooth, glossy texture.
5. Add cardamom powder, mix it, and keep it aside in the fridge.
For Chocolate Tart
1. In a food processor, blend Biscoff cookies, ghee, and milk. Make a soft but crumbly mixture.
2. Take a tart pan or mini tart molds, add the tart mixture to the mold, press with a spoon or use a small flat cup to set the edges and bottom.
3. Place the prepared tart pan/molds in the fridge for about 1-2 hours to set completely.
Process
1. Now, fill the shrikhand in a piping bag to easily fill the tart without any mess.
2. Fill the shrikhand in the tart, use different piping nozzles to create decorative design.
3. Top with tutti frutti, rose petals, and fennel candy mukhwas over the shrikhand.
4. Keep the filled tart in the fridge until you serve.
5. The Paan Shrikhand Chocolate Tart is ready to serve. Serve it as a dessert and enjoy.
Tips
• You can add paan syrup instead of the paan mixture to make paan shrikhand.
• Use graham cracker crumbs or crumbled digestive biscuits instead of Biscoff cookies and add powdered sugar according to your taste.
• You can skip tutti frutti or mukhwas if you want.
• Add unsalted butter instead of ghee.
- For Paan Shrikhand
- 4 Cups Yogurt/Dahi
- 1 cup Powdered Sugar
- 1-2 Betel/Paan Leaves
- 2-3 tbsp Milk
- 1 tbsp Gulkand
- 1-2 Drops of Green Food Color (Opt.)
- ½ tsp Cardamom Powder
- For Chocolate Tart
- 10-12 Biscoff Cookies/Digestive Sugar Cookies
- 2-3 tbsp Ghee
- 1-2 tbsp Milk
- 1-2 tbsp Unsweetened Cocoa Powder
- Other Ingredients
- ¼ cup Tutti Frutti
- 1-2 tbsp Mukhwas
- Dried Rose Petals
- For Paan Shrikhand
- In a muslin/cheese cloth, add yogurt/dahi and hang it for 4-5 hours or put it in a strainer folded in a cloth with a heavy thing on top to remove all the whey/moisture.
- In a blender jar, add betel leaf, milk, and gulkand and blend until smooth.
- In a big mixing bowl, add the thick hung dahi, powdered sugar, and strain the paan mixture over it.
- Add green food color and whisk it until you get a smooth, glossy texture.
- Add cardamom powder, mix it, and keep it aside in the fridge.
- For Chocolate Tart
- In a food processor, blend Biscoff cookies, ghee, and milk. Make a soft but crumbly mixture.
- Take a tart pan or mini tart molds, add the tart mixture to the mold, press with a spoon or use a small flat cup to set the edges and bottom.
- Place the prepared tart pan/molds in the fridge for about 1-2 hours to set completely.
- Process
- Now, fill the shrikhand in a piping bag to easily fill the tart without any mess.
- Fill the shrikhand in the tart, use different piping nozzles to create decorative design.
- Top with tutti frutti, rose petals, and fennel candy mukhwas over the shrikhand.
- Keep the filled tart in the fridge until you serve.
- The Paan Shrikhand Chocolate Tart is ready to serve. Serve it as a dessert and enjoy.
Use graham cracker crumbs or crumbled digestive biscuits instead of Biscoff cookies and add powdered sugar according to your taste.
You can skip tutti frutti or mukhwas if you want.
Add unsalted butter instead of ghee.
