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
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
Mix the gelatin with equal quantity of hot water and set aside
In a mixing bowl, add the Greek yoghurt, mango pulp and the gelatin and whisk very well. The gelatin needs to gel in uniformly
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
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!
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
Keyword Mango and chocolate tart, mango curd tart, mango shrikhand tart, mango tart, mango tart with biscuit base, mango tart without cream, no bake mango tart, Oreo mango shrikhand tart, shrikhand tart