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Almond Halwa Tart

Difficulty

Medium

Ingredients
Serves: 4-5
  • Unsalted butter 100 gm
  • Castor sugar 60 gm
  • Khoya 120 gms
  • Almonds 300 gms
  • Desi ghee 90 gm
  • Mascarpone cheese 50 gm
Preparation
  1. Cream unsalted butter and sugar together in the machine bowl of planetary mixer with paddle attachment, until thick and creamy. Alternatively, you can use a wooden spoon and a bowl to cream butter and sugar.
  2. Add the flour and mix well. This pastry is for the tart base, refrigerate in the fridge for about 4-5 hours or overnight.
  3. Grind the almonds to a slightly coarse powder.
  4. Heat desi ghee in a heavy bottom pan, add the almond powder and cook on slow heat.
  5. Cook till slightly brown, add the sugar and cook further 5-10 mins.
  6. Add the khoya and cook for 10-15 minutes. The almonds and khoya should bind together.
  7. Roll out the pastry in to a 9 inch round and line a 8 inch tart shell with the rolled pastry.
  8. Bake at 180 degree Celsius for about 15-20 mins till the pastry is fully cooked and golden in colour.
  9. Mix the almond halwa with mascarpone cheese and fill the tart with this mixture evenly.
  10. Garnish with slice toasted almonds and serve warm with a scoop of vanilla ice cream (optional).
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.