Cooking Instructions
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Step 1
To make the crust, sprinkle the
Milk Powder (1/2 cup)
onto a parchment-lined baking sheet into an even layer.
Step 2
Bake at 300 degrees F (150 degrees C) for 9-10 minutes, or until the powder is golden brown. Let cool.
Step 3
Add cooled toasted milk powder,
Graham Cracker Crumbs (1 1/2 cups)
,
Jaggery Powder (1/4 cup)
,
Granulated Sugar (2 Tbsp)
,
Salt (3/4 tsp)
,
Unsalted Butter (1/2 cup)
, and
Ghee (2 Tbsp)
to a medium bowl. Mix until you have a sand-like texture and the crust holds together when you squeeze some in your fist.
Step 4
Pour the crust into the tart pan and use your hands to evenly press it into the bottom and sides of the pan.
Step 5
Bake at 350 degrees F (180 degrees C) for 10 minutes and cool completely.
Step 6
To make the filling, add cold
Heavy Cream (1/2 cup)
to a large bowl. Whisk the cream until you have soft peaks.
Step 7
Fold in the
Mascarpone Cheese (1 cup)
,
Maple Syrup (3 Tbsp)
,
Vanilla Extract (2 Tbsp)
, and
Salt (1/4 tsp)
. Optionally you can add
Date Syrup (1 Tbsp)
and
Chocolate Salt (1 pinch)
.
Step 8
Pour the filling into the cooled crust and spread the filling so that it is nice and even. Top with
Apricots (4)
and
Cherries (2 cups)
.
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