When it comes to Diwali, the lights are not the only things sparkling. Your dessert table can steal the spotlight too, especially if you serve up unique, fusion desserts like this rangoli-inspired fruit tart with saffron custard. Colorful fresh fruits (and even nuts) are beautifully arranged on a bed of creamy, saffron custard. The whole thing is enclosed within a sturdy, buttery tart shell. Talk about the perfect medley of flavors.
Ingredients
UNITSIngredients
For the tart crust
1 ¼ cups All-purpose flour
¼ cup Powdered sugar
½ cupCold unsalted butter
1–2 tbspCold milk (for dough binding)
A pinch of salt
¼ tsp (optionalVanilla extract
For the saffron custard
2 cupsMilk
¼ cupHeavy cream or full-fat milk
¼ cupSugar
3 tbspCornstarch
10–12Saffron strands
¼ tspCardamom powder
1 tbsp Butter
For the fruit arrangement (decor)
1Kiwi slices
4–5Strawberries
¼ cupBlueberries
½ Mango (sliced or cubed)
¼ cupPomegranate seeds
Edible flowers or mint leaves for garnishing (optional)
Chopped pistachios for garnishing (optional)
Follow
Directions
Description - Step 1
Step 1: Prepare the mixture for the tart shell
In a large bowl, mix flour, sugar, and salt. Add cubes of cold butter and, using your fingertips, rub it in till coarse crumbs are formed. Now, gradually add milk (1 tbsp at a time) just until the dough comes together. Flatten the mixture into a large disc and let it chill for 20-30 minutes.
Description - Step 2
Step 2: Blind bake the tart shells
While the mixture chills, preheat the oven to 180°C (350°F). Now, roll out the dough to fit a 9-inch tart pan. Trim the edges to remove excess dough. Prick the base with a fork to prevent air bubbles from forming while baking. Now, blind bake (bake without filling) the tart shell for 15 minutes. To prevent the dough from puffing up or shrinking, place a parchment paper on top and place pie weights before placing the tart in the oven.
Description - Step 3
Step 3: Final bake the shell
After par-baking the shell, remove the pie weights and bake again for 10 minutes until the crust develops a soft golden hue. Remove from the oven and let it cool completely.
Description - Step 4
Step 4: Make the saffron custard base
In a bowl, mix cornstarch and ¼ cup milk to make a smooth slurry. Add the remaining heat to a saucepan, along with milk, cream, sugar, and saffron milk. Heat on medium flame until hot (do not boil). Slowly add the slurry while whisking continuously. Cook for 7-8 minutes on low-medium heat until the mixture becomes thick and creamy.
Description - Step 5
Step 5: Assemble the Tart
Once the tarts have cooled down and the custard is chilled, it’s time for assembly. Add the custard into the tart shell and spread it evenly. Now, arrange in the sliced and chopped fruits in concentric circles or other rangoli-style patterns. Add edible flowers, crushed pistachios, or mint for a final garnish. Let the tart chill for at least 20 minutes before serving.
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Intermediate
Dessert
