For mango rabri, Boil the milk in wide open heavy bottom pan
Lower the flame and simmer it for around 60 mins till it reduces to 1/3 of it
Keep stirring in between so that it don’t get stick at the bottom of the pan

Once it’s get cooled add 1 and 1/2 cup of mango purée and mix it well
Garnish with almonds and pistachios
Mango rabri is ready, put it into the freeze for couple of hours and chill it

For making tarts, Beat sugar and butter with hand mixer till fluffy
Add egg yolk and beat again for a minute.

Then swift the flour in and mix well with hands
Give it a shape of ball and cover it with cling film and let it refrigerate for an hour time

Take one muffin tin grease the each cup inside with the softened butter
Now remove the dough from the fridge and divide in equal seven portions
Press each portion into the cups making the thickness as equal as possible
It should come little over half way upside
Pierce the bottom with fork

Bake the tarts in a preheated oven on 175 c for 12 mins
Once done cool it completely and take the tarts out
Remove the mango Rabri from the freeze and assemble the chilled mango rabri in tarts.

Serve these mango rabri tarts with your choicest dry fruits and garnish with mint leaves. It makes a perfect fusion recipe combinations to western dessert