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Shilpa

Masala Doodh Tart

This Masala Doodh Tart is an eggless, fusion dessert inspired by the comforting Indian drink masala doodh. A creamy saffron, almond, and cardamom filling sits over a buttery almond shortbread crust, topped with pistachios and rose petals for that festive sparkle. Silky, aromatic, and sliceable- it’s the perfect make-ahead dessert for Diwali or any celebration!
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling time 3 hours
Total Time 3 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: fusion, Indian
Ingredients Method Notes

Ingredients
  

Almond Shortbread Crust
  • 140 g All-purpose flour 1 cup + 2 tbsp
  • 40 g Almond powder ⅓ cup
  • 100 g Unsalted Butter (softened) 7tbsp
  • 50 g Powdered sugar – 40 g ¼ cup+ 1 tbsp
  • ¼ tsp Cardamom powder
  • 2 tsp Rose essence optional
  • a pinch Salt
Masala Doodh Filling
  • 400 ml Whole milk 1 ⅔ cups
  • 180 ml Sweetened condensed milk ½ cup + 2 tbsp
  • 25 g Cornstarch/Cornflour 3 tbsp
  • Saffron strands – a generous pinch 10–12 strands
  • ½ tsp Cardamom powder
  • 15 g Almond powder 2 tbsp
  • 15 g Finely chopped cashews 2 tbsp
  • 35 g Butter (cold, unsalted) 2½tbsp
Topping
  • Crushed pistachios (to sprinkle)
  • Dried rose petals (to sprinkle)
  • Almonds(chopped) to sprinkle

Method
 

Prepare the Shortbread Crust
  1. Cream together butter and powdered sugar until pale and fluffy.
  2. Add flour, almond powder, cardamom, rose essence and a pinch of salt.
  3. Mix with a spatula or hands until a dough forms (soft but not sticky). Do not knead.
  4. Press this mix into the bottom and sides of a 7-inch springform pan (lined). Only cover 1/3d of the sides. An 8-inch tart pan can be used as well.
  5. Prick with a fork all over the surface.
  6. Bake at 170 °C (340 °F) for 18–20 minutes, until lightly golden.
  7. Cool completely before adding filling.
Cook the Masala Doodh Filling
  1. Dissolve cornflour in ¼ cup milk to make a smooth slurry.
  2. Heat remaining milk with saffron strands until fragrant.
  3. Stir in condensed milk, cardamom, rose essence, almond and cashew powder.
  4. Add the cornflour slurry while stirring continuously. Switch off the heat when it gets thick.
  5. Stir in butter for silky finish.
Assemble & Chill
  1. Pour the warm filling into the cooled crust.
  2. Smooth the top with a spatula.
  3. Chill for 4–6 hours or overnight until fully set.
Decorate
  1. Top with chopped pistachios and rose petals. For a more festive feel, scatter a few strands of saffron before serving.

Notes

Storage & Make-Ahead

  • Fridge: 3–4 days, covered.
  • Freezer: up to 1 month (wrap slices individually).
  • Room Temp: 30–45 minutes before serving.
  • Make-ahead:
    • Bake crust 1–2 days ahead.
    • Prepare filling a day in advance, chill overnight.