The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is essential to use full-fat plain yogurt and whole milk for maximum creaminess and a silky-​smooth texture. You can garnish simply with finely chopped pistachios and almonds or even garnish it with whipped cream.

　　

Ingredients

8 servings

　　

Gingersnap Crust

1 cup (250 g) crumbled gingersnap cookies

　　6 tablespoons (¾ stick; 85 g) unsalted butter, melted

　　

Mango Shrikhand Panna Cotta Filling

½ cup (130 g) mango puree

　　1 cup (220 g) full fat plain yogurt

　　1 ⅓ teaspoons (4 g) gelatin

　　1 cup (240 g) whole milk, room temperature

　　1⁄3 cup (75 g) granulated sugar

　　¼ teaspoon saffron

　　½ teaspoons (1 g) ground cardamom

　　Pinch of nutmeg

　　

Garnish

Fresh mango pieces

　　20 pistachios, very finely chopped

　　Crushed edible dried or fresh rose petals

　　Edible gold leaf

　　

To make the gingersnap crust

Step 1

In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.

　　

Step 2

Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.

　　

Step 3

Preheat the oven to 350ºF (175°C).

　　

Step 4

Empty the contents onto a 9-​inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.

　　

Step 5

Keep it in the fridge for 15 minutes.

　　

Step 6

Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.

　　

To make the Mango Shrikhand Panna Cotta Filling

Step 7

In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.

　　

Step 8

Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.

　　

Step 9

In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.

　　

Step 10

Add the gelatin-​milk mixture into the warm milk mixture and stir to combine.

　　

Step 11

Add this mixture to the mango-​yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.

　　

Step 12

The panna cotta will take 4 hours and up to overnight to set and cool.

　　

Step 13

Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.

　　Cooks' Note

　　The panna cotta tart can be made the night before the day of serving. The crust will get soggy if left for too long.

　　From Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine © 2021 by Amisha Dodhia Gurbani. Reproduced by permission of The Countryman Press, a division of W.W. Norton & Comapny. All rights reserved.Buy the full book from W.W. Norton & Company, Amazon, or Bookshop.