Ras Malai Tart

Ingredients For Ras Malai Tart

For the doughpowdered Milk nido 1 cup @nidoarabiaBaking powder 1 teaspoonGhee 1 tablespoonFlour 1 tablespoonEgg 1For the milk syrupMilk reserve some for the rabdi to pour over the tartSugar 1/2 cupCardamom powder 1 teaspoonRose water 1 teaspoon

Method

First in a sauce pan boil the milk with sugar with cardamom powder and rose water on medium flameIn a large bowl add the milk powder , baking powder , flour , ghee and knead with egg to form a soft doughGrease the hands with oil and form balls from the dough depending on your choice u can make small or large balls like the size of rasmalaiPut these balls one by one in the boiling milk and let them cook for 12-15 min on low flameCover with the lid and don’t open the lid until at least 12 minOnce balls start to double up in size cook for another 2-3 min on low flameTurn off the flame now and Let it cool down on room temperature for 30 minRefrigerate for minimum 4-6 hours

For The Rabdi Over Tart

In 1/2 cup of Ras malai syrup add one tablespoon of corn flour mixed with 2 tablespoon of cold milk and heat it on low flame until thick consistency

Tart Crust

Flour 1&1/2 cupEgg. 1Icing Sugar 1/4 cupButter cubes cold 100 gmsCream cheese cubes 2 cold

Method

Mix all ingredients in the food processor or stand mixer to form a crumbly doughLet it rest for 30 min to 1 hour in the plastic wrapped in the fridgePut it in the tart pans and bake for 10 -12 min at @ 150 Celsius

Assembly

For the ras malai tartAdd rabdi over top of it and then add ras malai and garnish