Shrikhand Tart (no bake dessert)

An easy no bake dessert recipe that is quick and delicious. Not to mention the perfect Indian dessert recipe for the festive season. All you need are a few pantry ingredients and you got the best make ahead dessert that is creamy, rich and crunchy in every bite.

When I was younger we would buy shrikand from the dairy store which wasn’t very close to home. So buying it always felt like a novelty, this recipe is an ode to that tub of shrikhand I would enjoy with a spoon. Now traditionally you can eat shrikhand with puri (fried dough) or with fruits however I decided to turn it into a tart and it only made sense since there are so many fun festivals in India upon us.

If there is anything you know about it, let it be this, I am a sucker for using holidays and occasions to make delicious recipes. In Indian culture there are so many festivals that are celebrated all through the year that every month has something to be happy about. For instance we have Indian independence day coming tomorrow but we also have rakhi coming next week, followed by Ganesh chaturti and then onam and them before we know it – we will be in the territory of Diwali. A lot of my indian inspired fusion desserts/recipes are those that can be made for any and every occasion but also just because you are feeling nostalgic and don’t particularly celebrate anything. You are more than welcome to celebrate food.

What is shrikhand? What is shrikhand made of? How do you eat shrikhand?

Shrikhand is a creamy, rich and delicious Indian dessert recipe that has the texture of thick pudding. It is made with strained yogurt, powdered sugar, cardamon and saffron. Some recipes use nuts and seeds on top while others make fruit based shrikhand like mango shrikhand. In some parts they call it sweetened yogurt however it much more than that as we strain the yogurt and then beat it with the sugar gradually to keep its thick and creamy texture without the addition of flour or any thickening agent. Most often than not shrikhand is served with hot puris, roti, or fresh fruit and paste nuts.

What is a shrikhand tart?

Shrikhand tart is shrikhand layered into a tart shell, this is set in the fridge until firm before garnishing, slicing and serving. It is a traditional Indian dessert that is turned into an international fusion recipe with the addition of a biscuit base tart shell.

What ingredients do you need to make shrikhand tart?

To make the shrikhand we need full fat yogurt, icing sugar, saffron strands, milk/water, cardamom powder, pinch of salt. I have garnished it with cashew nuts, more saffron and silver edible leaves. To make the biscuit base we need crushed biscuits, butter, and salt. I have also used melted white chocolate on the biscuit base before adding the shrikhand into the pie base to ensure the base doesn’t get soggy.

What equipment do you need to make shrikhand tart?

To make the shrikhand we need a mixing bowl and wooden spoon or a whisk. If your icing sugar is lumpy make sure to sieve it to remove any of the lumps. To make the biscuit base I have used my food processor to crumble the biscuits. The best way to assemble the tart is in a spring form tin so the bottom can release easily. The white chocolate is melted in the microwave until smooth but you can do this on a double boiler as well.

How to make shrikhand tart?

The night before (Shrikhand) – We start by hanging the yogurt/straining the yogurt by emptying it into a strainer over a large stock pot overnight or for 12 hours to remove the whey (aka liquid) as we only want the creamy yogurt without the excess liquid. This is what gives you a thick and rich Shrikhand. If you skip this step, your Shrikhand will be tasty but runny.

Biscuit base – In a food processor add the biscuits and the butter, blend to a sandy rubble. Pour into a deep 8/9 inch tart shell with a loose base and press into the sides and bottom. Place in the freezer for about 10–15 minutes.

Making shrikhand – In a small sauce pot tea the milk and add the saffron strands, we are blooming the saffron here. Once a deep yellow color is achieved let it cool down completely. Once the yogurt is strained out we transfer it to a large mixing bowl, add the cardamom powder, salt, icing sugar and the saffron milk mixture. Whisk together until smooth. Now taste, if it is not sweet enough, add more sugar – I like it less sweet so you can add more deepening on your taste.

Assemble – Into the cold biscuit base tart shell, pour in the melted white chocolate and using a spoon spread it out evenly and place in the fridge for 10 minutes. Add the shrikhand into the cooled tart shell and spread it out.Top it with cashew, more saffron strands and silver leaves. Store in the fridge for 30 minutes to chill it completely and allow it to firm up. Slice while it is chilled and serve.

Serving shrikhand tart?

The best way to serve this tart is by garnishing it with toasted cashew nuts, saffron strands and silver edible leaves. You could also do toasted almonds and pistachios. Slice the tart fridge cold for clean slices as the shrikhand can get thinner as it sits at room temperature. It is delicious on its own but a little masala chai on the side wouldn’t hurt.

Storing shrikhand tart?

The leftovers can be transfer to an air tight container and stored in a fridge for up to 3 days. Keep in mind, the shrikhand is made with yogurt which can release liquid over the course of a couple of days which can make the base soggy with time. I would suggest not storing it any longer than 3 days. This tart cannot be stored in the freezer as once you defrost it the base with get soggy.

Looking for more Indian inspired dessert recipes?

Now that we have covered how to make this no bake shrikhand tart recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.