Ingredients
Serves: 4-5
- Unsalted butter 100 gm
- Castor sugar 60 gm
- Khoya 120 gms
- Almonds 300 gms
- Desi ghee 90 gm
- Mascarpone cheese 50 gm
Difficulty
Medium
Preparation
- Cream unsalted butter and sugar together in the machine bowl of planetary mixer with paddle attachment, until thick and creamy. Alternatively, you can use a wooden spoon and a bowl to cream butter and sugar.
- Add the flour and mix well. This pastry is for the tart base, refrigerate in the fridge for about 4-5 hours or overnight.
- Grind the almonds to a slightly coarse powder.
- Heat desi ghee in a heavy bottom pan, add the almond powder and cook on slow heat.
- Cook till slightly brown, add the sugar and cook further 5-10 mins.
- Add the khoya and cook for 10-15 minutes. The almonds and khoya should bind together.
- Roll out the pastry in to a 9 inch round and line a 8 inch tart shell with the rolled pastry.
- Bake at 180 degree Celsius for about 15-20 mins till the pastry is fully cooked and golden in colour.
- Mix the almond halwa with mascarpone cheese and fill the tart with this mixture evenly.
- Garnish with slice toasted almonds and serve warm with a scoop of vanilla ice cream (optional).
Did you know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.