Mango Firni Tart

Name: Mango Firni Tart
Total time: 1800 s
Yield: 8 person
Cuisine: Indian
Ingredients: 2 cups biscuit crumbs (I used about 260gm Marie biscuits); 3/4 cup melted butter; 100 gm raw Rice; 1 cup ripe Mango pulp; 1 litre Milk (full fat); 100 gm sugar or as per taste; 1 pinch Elaichi powder; 1 tbsp Cashew nuts (chopped); 1 pinch Salt; slices as required Some sugar syrup coated apple; as needed Mint leaves and crushed pistachios

Sabrina Yasmin @barak_kitchen

Riyadh

#mania
This eggless no bake mango firni tart is an easy and delicious summer treat. I used a very easy tart shell recipe- only crushed marie biscuits and melted butter. And this is mango season and I decided to fill the tart with my favourite summer dessert mango firni.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

30 min

8 person

For the tart shell
2 cupsbiscuit crumbs (I used about 260gm Marie biscuits)
3/4 cupmelted butter
Ingredients For Mango firni
100 gmraw Rice
1 cupripe Mango pulp
1 litreMilk (full fat)
100 gmsugar or as per taste
1 pinchElaichi powder
1 tbspCashew nuts (chopped)
1 pinchSalt
For topping
slicesas required Some sugar syrup coated apple
as neededMint leaves and crushed pistachios

Saved

Steps

30 min

1

Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
2

For the tart shell, take the biscuit crumbs to a blender and add in melted butter.
3

Blitz the blender for 3-4 times so that butter incorporates nicely to crumbs.
Remove the mixture from blender to tart mould. I used 2 medium size moulds.
4

With the help of your hand spread the mixture to the mould upto the rim.Try to spread evenly.
5

Place the moulds to the refrigerator for about an hour to set.
6

Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.
7

Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.
8

Further soak the coarsely grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.
9

Set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
10

Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stirring in short intervals.
11

Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
12

Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grains are cooked.
13

Once the phirni is thickened, remove from heat, cool down a little by stirring constantly. Then add the mango puree, chopped nuts and stir well. Place the handi back to the medium flame.
14

Taste the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
15

Finish with a pinch of salt and stir well.
16

Let the firni comes to room temperature.
17

Take out the prepared tart from the refrigerator and fill them with firni. Smooth the top with a spatula.
18

Again keep them in the refrigerator for 3-4 hours or overnight to set well.
19

At the time of serving, take out the firni moulds from refrigerator, top with some sugar syrup dipped apple and frozen berries, mint leaves and crushed pistachios. It's completely your choice, how you want to garnish the tart. You can also garnish with some fresh mango pieces.
20

Demould the tarts carefully, slice into triangles and serve chill.