Description
This Strawberry Kaju Katli Tart Dessert combines a flaky buttery pastry base with a rich and fragrant cashew (kaju) filling, topped with fresh, macerated strawberries infused with delicate rose water and cardamom flavors. The result is a stunning, elegant dessert perfect for special occasions or a luxurious treat.
Ingredients
Scale
Tart Base
- 130 grams unsalted butter (Use cold butter for the flakiest texture.)
- 100 grams caster sugar (This sweetens the tart base.)
- 1 whole egg (Acts as a binder for your pastry.)
- 250 grams all-purpose flour (Essential for bulk; gluten-free flour works too.)
Kaju Katli Filling
- 200 grams unsalted cashews (Rich foundation of the Kaju Katli.)
- 90 ml water (Used to create the sugar syrup.)
- 150 grams white granulated sugar (Sweetens your Kaju Katli.)
- 1 tsp rose water (Adds a lovely floral note.)
- 0.5 tsp cardamom powder (Introduces a warm spice.)
- 2 tsp ghee (Gives richness; can be swapped with unsalted butter.)
Macerated Strawberries
- 200 grams frozen or fresh strawberries (Fresh strawberries give the best flavor.)
- 30 grams granulated white sugar (Macerates the fruit for enhanced sweetness.)
- 0.5 tsp lemon zest (Balances sweetness with a citrus kick.)
- 1 tsp rose water (Optional addition to elevate the flavor.)
- 0.5 tsp cardamom powder (Adds depth; optional based on taste.)
Garnish
- 100 grams fresh strawberries (Use vibrant berries for garnishing.)
- Gold or silver foil (Optional decorative touch.)
Instructions
- Preparation: Cream together the cold, unsalted butter and caster sugar until light and fluffy, about 3-5 minutes. Beat in the egg and carefully fold in the all-purpose flour until just combined. If the dough feels too soft, chill it in the refrigerator for 30 minutes.
- Blind Baking: Preheat your oven to 350°F (175°C). Roll out the chilled pastry and lay it in your tart pan, trimming any excess. Prick the base with a fork, cover with parchment paper and fill with baking weights. Bake for 15-20 minutes until lightly golden, then remove and let cool completely.
- Kaju Katli Filling Preparation: Grind the cashews into a coarse powder without over-blending. In a saucepan, combine water and sugar to create a syrup; do not stir. Once boiling, add the cashew powder along with rose water, cardamom, and ghee. Stir continuously and cook until thickened, about 5-6 minutes.
- Macerating Strawberries: In a bowl, combine halved strawberries with sugar, lemon zest, rose water, and cardamom. Let sit for 30 minutes to 1 hour to release juices.
- Assembling Tart: Spread the Kaju Katli filling evenly over the cooled shortcrust base. Arrange the macerated strawberries beautifully on top before serving. Garnish with fresh strawberries and optional gold or silver foil for an elegant finish.
Notes
- Use cold butter for the tart base to achieve a flaky crust.
- Chilling the dough helps manage softness and makes rolling easier.
- Do not over-blend cashews to maintain a slightly coarse texture in filling.
- Allow strawberries to macerate for at least 30 minutes for best flavor and juiciness.
- Rose water and cardamom can be adjusted to taste or omitted if preferred.
- Blind baking prevents a soggy tart base when adding the moist filling.
- Decorative foil adds luxury but is optional and safe to eat.
