No bake Shrikhand Tart | Perfect and easy Rakshabandhan Sweet

Aren’t no-bake desserts the best? This fusion, simple, and easy to put together No-bake Shrikhand Tart is the dessert of your dreams.

This No-bake eggless tart is going to blow your mind. Why? Because it is delicious, decadent, super easy to make and what not! So, I see absolutely no reason why someone would refrain from trying this tart out.

It is made from a simple digestive biscuit crust and rich, creamy Shrikhand filling. This is the perfect indulgence to make for your loved ones.

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Hung Curd | Traditional Method (If you are using greek yogurt, skip this step)
Take a big, deep bowl and place the strainer on top. Choose the bowl deep enough that the strainer’s bottom part is not touching the collected liquid in the bowl.
Place the muslin cloth on the strainer and add 4 cups of yogurt (homemade or store-bought). Gather the edges of the cloth, twist, and tie. Keep overnight or for at least 5 hours in the refrigerator.
Now you will get thick yogurt (aka hung curd) and all the whey liquid is collected in the bottom bowl. You’ll get about 1 ½ cups of hung curd. Keep it aside
Tip – Use collected whey in kneading roti dough, in making soups, or dal.

Note -

Since we are not using agar or any kind of stabilizer in shrikhand, other pans like a 9-inch tart pan or springform pans won’t work here.
This recipe will yield 5 (4inch in diameter) mini-tarts. Tart pans with removable bottoms are recommended.
You can fill the shells with a simple chocolate ganache or dulce de leche and top with your favorite topping.
Make sure the chunks of the crushed biscuits aren’t too big because the tart shell won’t hold shape otherwise. Sandy texture or fine powder is perfect.
It is also extremely important to let the tart shell chill in the fridge until it is completely set. Don’t lose patience there!
Whenever you are making a no-bake tart, always fill it with a thick filling.
Never stir or whisk vigorously the shrikhand mixture otherwise you will end up with runny consistency. Always fold the ingredients into the thick yogurt.
If choosing a traditional method, then use fresh, plain (less sour) yogurt. Do not use sour yogurt, it will ruin the taste.
Store the tart and shrikhand separately in the air-tight container. It stays good for up to a week.

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Detailed Recipe
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