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