I love sweet breakfast, it somehow sets the tone for whats to come. Usually I make something sweet for breakfast on the weekends, when I whip out the griddle pan to make pancakes for my daughter. It is our ritual. However, we are open to change especially when there is Orange Shrikhand Tart waiting to be devoured. It has a buttery oaty, nutty crust that tastes like granola. With the yogurt and fruit on top it could pass of a parfait. And I will take that for breakfast, or dessert any day.
Honestly, I don’t make enough Indian sweets, they can be a bit over the top when it comes to being sweet. But my big challenge is improving its overall visual appeal (yes you can troll me for saying that). A bowl of paysam or a hot-melt-in-your-mouth piece of mysore pak, while tasting divine, are kind of plain to look at. I can’t convince my daughter it is probably as good as a piece of chocolate cake – no seriously, I have lost that battle. I am always looking for creative ways to make Indian desserts. My progress has been slow on this front, the best I have achieved is putting shrikhand into a tart-shell, my daughter was beyond thrilled to see it dolled up with fruits. It helps that I can keep it seasonally relevant, mango or strawberry shrikhand is definitely in the works next summer.
This was our Diwali breakfast, but I have made it a couple of more times since for dinner or just because it was Sunday morning. My husband who in general has an aversion to fruit, may have eaten a whole tartlet and some.
Its not too sweet and perfect for breakfast or as a light dessert after a heavy Indian meal (or any meal). Can I just add (if you are not convinced already), these little tartlets were the most perfect single serve dessert, and that probably is my most favourite part (no one fought for the crumbs!)
Orange Shrikhand Tart// Makes 8
Crust Adapted from Vegetarian Heartland by Shelly Westerhausen
- 12 tablespoon cold unsalted butter, cut into cubes
- 4 cups rolled oats
- 1 cup pecans
- 9 tablespoon maple syrup
- 1/4 teaspoon salt
- 2 cups greek yogurt
- 1 table spoon freshly squeezed orange juice
- zest of 1 orange
- 11/2 cups chopped fruits (I used plum, any fruit will work)
- 1/2 teaspoon cardamom powder
- 1/4 cup unsalted toasted pistachio
Preheat the oven to 400 F (200C). Butter 8 4-inch tart pan.
In a food processor combine the oats, pecans and salt and pulse for 30 seconds. Then add the butter and 5 tablespoon maple syrup until a chunky dough forms.
Divide the dough among the tart pans. Press it into the bottom and sides to form a uniform crust.
Bake util the crust is brown about 10-12 minutes. Remove from the oven and let is cool. These crust can be made 3-4 days ahead.
While the crust is in the oven prepare the shrikhand. Add yogurt, remaining maple syrup, orange juice, zest and cardamon to a bowl and mix. Keep this refrigerated, till your ready to serve.
Once the tart shells are cool, remove from the mold. Before serving, divide the yogurt and fruit among the shells. Garnish with chopped up pistachio.