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"oreo mango shrikhand tart - www.kitchenmai.com"
Kitchen Mai

Oreo mango shrikhand tart

A delicious no bake tart with a base made of crushed Oreos and a filling of a delectable Indian style mango flavored yoghurt!
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Prep Time 30 minutes
Resting time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings: 10 people
Course: Dessert
Cuisine: European, Indian
Calories: 239
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup Greek yoghurt or hung curd
  • ½ cup mango pulp
  • 300 g Oreo biscuits about 2 packs
  • 3 tbsp ghee or butter
  • 3 tbsp gelatin
  • 2-3 tbsp honey/maple syrup optional
For garnishing
  • fresh mangoes diced
  • 2 tbsp pistachios chopped
  • 3-4 mint leaves

Equipment

  • 9 inch tart tin

Method
 

  1. In a food processor (or mixer) crush your Oreo biscuits to a fine powder and remove in a bowl. Mix the ghee in, very well and evenly, using your fingers
    "oreo mango shrikhand tart - www.kitchenmai.com"
  2. Empty this mixture in the centre of your tart tin and spread it around to cover it evenly. Keep this in the refrigerator to chill for at least 15 minutes
    "oreo mango shrikhand tart - www.kitchenmai.com"
  3. Mix the gelatin with equal quantity of hot water and set aside
    "oreo mango shrikhand tart - www.kitchenmai.com"
  4. In a mixing bowl, add the Greek yoghurt, mango pulp and the gelatin and whisk very well. The gelatin needs to gel in uniformly
    "oreo mango shrikhand tart - www.kitchenmai.com"
  5. Remove the tart shell out of the refrigerator and pour the yoghurt mixture (aamrakhand) in it. Again put it back to chill for at least an hour or two
    "oreo mango shrikhand tart - www.kitchenmai.com"
  6. When well set, remove your yummy Oreo mango shrikhand tart from the fridge, slice it up, garnish with some chopped fresh mangoes, nuts and mint leaves and serve. Enjoy!
    "oreo mango shrikhand tart - www.kitchenmai.com"

Notes

  • You could use Oreo original or chocolate, either of it works
  • To make hung yoghurt, wrap and hang your regular yoghurt in a muslin cloth for about an hour or two, so that any water drains. This hung yoghurt is called chakka, that is used to make the shrikhand
  • When using Greek yoghurt, use it directly
  • I have not added any sweetener to the yoghurt mix because the sweetness of the Oreo biscuits and mango pulp  works well for me. In case you like it sweeter, add your choice of sweetener in step 4. When using sugar, use it in its powdered form
  • g - grams
  • tsp - teaspoon
  • tbsp - tablespoon
  • 1 cup =250 millilitres