Name: Mishti Doi Tart recipe by Preeti Deo at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 110g of plain flour; 50g of butter; Cold water enough to make a smooth dough; 1 cup of thick yoghurt; 1 cup of mango pulp; roughly 100gm of condensed milk

ABOUT Mishti Doi Tart RECIPE

Mishti Doi is probably one of the first few desserts I tasted as a toddler. The sweet caramel taste in the yoghurt remains locked in my taste buds. My Bong friends have given me the inpisration to make this bake. For the for the pastry shell, I have used Delia Smith's recip.

Instructions

The butter was cubed and rubbed in the flour lightly with my finger tips.
One trick to incorporate air is rather handy in this method. As we rub the butter in flour, the flour is lifted up and allowed to fall back in the bowl.
To make the pastry crumbly start by adding a tablespoon of cold water, gradually increasing to make the dough.
Once the dough is ready, cling film it and place it in the fridge to chill for half an hour.
Roll the pastry on a dusted surface and place it in the tart tin. Press the dough into the corners of the tin using your fingers. Leave the edges for now. Chill for 30 mins.
Preheat oven to 200C.
Fill the pastry case with a circular sheet of baking paper and add beans to weigh it down.
Bake for about 20 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more. It is now that the edge
For doi mix a cup of thick yoghurt, 1 cup of mango pulp and roughly 100gm of condensed milk. Whisk all the ingredients and pour in slightly cooled tart shell baked earlier.
Bake for about 30 mins at 110 degrees. Leave in the oven for about couple of hours.
You may serve after it comes to room temperature or get it chilled before placing in plates.

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