Take a room temp butter and beat with fingers. Sieve and mix icing sugar again beat till the mixture looks light n fluffy. Add 1-2 tsp chilled water. Add vanilla essence. Beat well. Now sieve maida and mix with butter mixture. Beat well and get like a rough dough texture.

Now take out the dough from the fridge and knead with a soft hand 2-3times. Dust maida on a platform and take dough and roll with a roller. And set in a pie mould. Remove extra part from edges and press.

Now take hungcurd in a bowl. Add condensed milk and beat with manual beater. Mix cream and add (soaked saffron in 2tbsp. Water) saffron and beat again and pour in a pie.

Preheat oven n baked on 160* temp for 25-30 mins. Take out pie dish from oven garnish with crushed cardamom and chopped pistachio. Baked Yoghut Tart is ready. Keep in a fridge to chill.4-5 hours.