Rose Kalakand Tart

90 minutes
6
International
Rose Kalakand Tart Recipe - Ranveer Brar

Ingredients

Sweet paste for tart :

562 gms Flour
187 gms icing sugar
375 gms butter
3 nos eggs

For Kalakand filling :

60 gms flour
150 gms kalakand
150 gms almond powder
150 gms caster sugar
250 gms butter
3 nos eggs
20 chopped organic rose petals
50 gms mixed chopped nuts

For rose cream and coconut snow :

15 ml rose syrup
10 gms crème fraiche
20 ml rose water
20 gms desiccated cocount
10-12 sliced sweet supari

Process

1. For the sweet paste, cream butter and icing sugar together. Add eggs gradually to this. Lastly, fold in flour and make a flat dough. Keep in the fridge for two hours to rest.

2. For Kalakand filling, cream together butter, kalakand and caster sugar till light and fluffy. Sift flour and almond powder together. Add eggs gradually into the butter mixture. Fold flour and almond powder in. Add rose water and mix well.

3. For rose cream and coconut snow, lightly whip the cream, add rose water and 10 ml rose syrup. Rub the coconut with the remaining rose syrup for the snow.

4. Roll the sweet paste dough into a thin sheet. Line the tart mould with it. Fill the lined tart mould with rose almond cream to more than half. Sprinkle sliced mix nuts and dried rose petals on top and bake at 170c for 25 to 30 minutes. Keep it aside to cool.
Cut in to triangle wedges and serve with rose cream and pink coconut snow; garnish with sliced sweetened betel nut

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