Name: Mishti Doi Tarts recipe by Shuchita Verma at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For the tarts - 1/2 cup plain flour; 1/4 cup butter; 1 tbsp powdered sugar; For the instant mishti doi - 200 gms hung yoghurt; 50 gms grated palm jaggery; For caramelised walnuts- 2 tbsp sugar, 1tsp water ,walnuts

Ingredients Serving: 4

For the tarts - 1/2 cup plain flour
1/4 cup butter
1 tbsp powdered sugar
For the instant mishti doi - 200 gms hung yoghurt
50 gms grated palm jaggery
For caramelised walnuts- 2 tbsp sugar, 1tsp water ,walnuts

Instructions

Mix the ingredients of the tart to make a dough. Make balls out of it and press them into the individual muffin cases/ pan to make tarts.
Prick with a fork to avoid puffing up of bases. Bake in a preheated oven at 200 degrees C for 10-12 mins or till the edges become golden brown. Set aside to cool.
Add the grated jaggery to the hung yoghurt and mix well for a few minutes till it gets thick and you can't see any jaggery streaks. Mishti doi is ready to be chilled.
To caramelise the walnuts, add the sugar, water and walnuts in a pan and put it on low heat.
The sugar will first dissolve in the water, then will come to a boil and this is when you need to be vigilant enough to not let it burn.
Take it off the heat as soon as you get the golden caramelized colour of the sugar, the walnuts will be coated with this by this time.
Once the tart shells are cool, pipe/ spoon in the mishti doi and keep in the fridge to set for a couple of hours. Garnish with the caramelized nut and serve!

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