Hamiltonbeachhttps://www.hamiltonbeach.in/s/65eb6249ec1d5ed192d7fa69/661e0e2bf2476aed1fbeace8/logo-480x480.png
Matrix Trade connect LLP, Rajlaxmi High -Tech building no L-8 Mumbai Nashik highway Bhiwandi421302MumbaiIN
Hamiltonbeach
Matrix Trade connect LLP, Rajlaxmi High -Tech building no L-8 Mumbai Nashik highway BhiwandiMumbai, IN
+918010117117https://www.hamiltonbeach.in/s/65eb6249ec1d5ed192d7fa69/661e0e2bf2476aed1fbeace8/logo-480x480.png"[email protected]

Berry Yogurt Tart

Hamilton Beach
May 6, 2024
SEASONAL FAVORITES
INGREDIENTS

For Tart

  • 150 gms Marie cookies
  • 5 tbsp Butter

For Filling

  • 2 cups Hung curd
  • 3/4 cup Condensed milk
  • 1 tsp Vanilla extract
  • 1/2 tsp All spice powder
  • Strawberries Handful
  • Blue berries Handful
  • Mint sprigs for garnish
DIRECTIONS

Both the cookie base & the filling made using HB Pro Juicer Mixer Grinder.

  1. Place the cookies in the jar and grind them into crumbs using the pulse mode. Now add melted butter to it and grind again to mix butter and crumbs. Remove the jar and empty the crumbs into a 9” spring tart mould. Spread it across the base and the sides. Using your fingers press the crumbs down to form a base. Refrigerate the base for at least an hour.
  2. For the filling place the hung curd in a bowl and add condensed milk, vanilla extract, all spice powder whisk it until completely smooth.
  3. Slice the strawberries and keep aside. Remove the tart from the fridge and keep it outside for few minutes carefully remove the tart pushing from the base of the spring mould. Place the tart of the serving platter and add the whisked yogurt in the centre of the tart. Spread it gently to fill up the tart. Add sliced strawberries and blue berries on top and garnish with mint sprigs. Refrigerate for an hour before serving.