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Paan Shrikhand Chocolate Tart
Binjal Pandya

Paan Shrikhand Chocolate Tart

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.
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Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 3 -4
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. For Paan Shrikhand
  2. 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.
  3. In a blender jar, add betel leaf, milk, and gulkand and blend until smooth.
  4. In a big mixing bowl, add the thick hung dahi, powdered sugar, and strain the paan mixture over it.
  5. Add green food color and whisk it until you get a smooth, glossy texture.
  6. Add cardamom powder, mix it, and keep it aside in the fridge.
  7. For Chocolate Tart
  8. In a food processor, blend Biscoff cookies, ghee, and milk. Make a soft but crumbly mixture.
  9. 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.
  10. Place the prepared tart pan/molds in the fridge for about 1-2 hours to set completely.
  11. Process
  12. Now, fill the shrikhand in a piping bag to easily fill the tart without any mess.
  13. Fill the shrikhand in the tart, use different piping nozzles to create decorative design.
  14. Top with tutti frutti, rose petals, and fennel candy mukhwas over the shrikhand.
  15. Keep the filled tart in the fridge until you serve.
  16. The Paan Shrikhand Chocolate Tart is ready to serve. Serve it as a dessert and enjoy.

Notes

  • 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.