I think there are exactly four things I like about the summer in Delhi - swimming, melons, watermelon and mangoes. It's not surprising that 75% of the things I like are edible. Anyway, moving on...
It's been a few weeks since I made this Baked Yogurt and Mango tart, but I haven't had the time to write about it on my blog. As an avid reader of food/baking blogs I have learnt that the first rule for writing a successful blog is writing regular posts. Full-time bloggers update their blogs everyday. Others try and update them every 6-8 days. Based on the two recipes I have posted so far, it looks like I'm a once-in-30-days blogger. Anyway, moving on...
The first time I ate baked yogurt was at a lovely high tea event, catered by Delhi-based "my little food company". It was such a revelation! I knew I had to try and make it, and then EAT it! After much googling, I found a recipe shared by a chef at a London-based Indian restaurant, and decided to give it a go. Baked Yogurt is essentially a mix of thick yogurt, condensed milk and cream. Once baked, it's a lot like cheesecake, but there's also something about it that reminds me of mishti doi. Baked Yogurt is very versatile, and goes with so many different flavours. Here's a photo of one baked yogurt tart with fruits (wrapped in cling wrap) that I had made for a friend's grandmom's birthday.
Back to the Baked Yogurt and Mango tart - I made this for a dinner party that my neighbours were hosting, and then again a few days later for a dinner party my aunt hosted. The second time, I had to triple the recipe since it was a much larger do. The base of the tart is a digestive biscuit crust, the filling is baked yogurt and the topping is fresh diced mango and a mango-mint sauce. This recipe allows for a lot of improvisation - you can do without the crust, or you can make a yummy buttery pie crust; you can change the topping to any other fruit or a decadent chocolate ganache; you could even add some fruit pulp, juice or choco chips to the baked yogurt mix. The recipe below fits a 9 inch pie dish.
Crust
200 grams digestive biscuits, crushed
100 grams butter, melted
Baked Yogurt Filling
200 ml cream
300 gms thick yogurt (the original recipe calls for greek yogurt. I used store-bought regular yogurt, which is thicker and creamier than yogurt set at home)
100 ml condensed milk
1 tsp vanilla extract/seeds from 1 vanilla bean
Topping
4-5 large mangoes
Sauce
1 mango
2-3 tbsp sugar, preferably castor or icing sugar
4-5 mint leaves (optional)
Preheat the oven to 180 degrees C
To make the crust - Place the digestive biscuits in a large zip-loc bag and pound away with a rolling pin or any other heavy hard dangerous weapon you can lay hands on. Pound away - great stress release! Transfer the biscuit crumbs to a bowl and mix in the melted butter. Line the bottom and sides of your dish with this mix. Place in the oven for about 10 mins.
For the Baked Yogurt filling - Place all ingredients in a large bowl and whisk until you have a smooth mixture. Make sure there are no lumps of yogurt in there.
Filling the pie dish with the baked yogurt filling and place in the oven for 30-35 mins. You'll know it's done when the centre of the tart has a very slight jiggle.
Let the tart cool. I usually put it under the fan to speed up the process. Once it's a little cooler, you can move it to the fridge. I'm not a big fan of moving my baked goods straight from the hot oven and in to the refrigerator.
The mango sauce - the mango sauce is optional. If your mangoes are sweet, you can skip the sauce. Unfortunately, because I made this fairly early in the season, the mangoes were still quite sour, and I felt the need to sweeten the topping. For the sauce, you need to chop up one large mango and puree it in the food processor. In a saucepan, over low heat, mix the mango puree with 2-3 tbsp of castor sugar, until the sugar dissolves. You can throw in a few mint leaves for a slight kick. You want to cool this sauce completely before you use it as a topping.
Finally, peel and dice 4-5 mangoes to top your tart. Drizzle with the cooled mango sauce, and dig in on a sultry summer night!
Because I delivered the tarts and the toppings and sauce separately to my neighbour and my aunt, I don't have any photographs of the tarts once they were assembled. I'm glad that one dinner guest thought her slice was worthy enough of a photo!
It's been a few weeks since I made this Baked Yogurt and Mango tart, but I haven't had the time to write about it on my blog. As an avid reader of food/baking blogs I have learnt that the first rule for writing a successful blog is writing regular posts. Full-time bloggers update their blogs everyday. Others try and update them every 6-8 days. Based on the two recipes I have posted so far, it looks like I'm a once-in-30-days blogger. Anyway, moving on...
The first time I ate baked yogurt was at a lovely high tea event, catered by Delhi-based "my little food company". It was such a revelation! I knew I had to try and make it, and then EAT it! After much googling, I found a recipe shared by a chef at a London-based Indian restaurant, and decided to give it a go. Baked Yogurt is essentially a mix of thick yogurt, condensed milk and cream. Once baked, it's a lot like cheesecake, but there's also something about it that reminds me of mishti doi. Baked Yogurt is very versatile, and goes with so many different flavours. Here's a photo of one baked yogurt tart with fruits (wrapped in cling wrap) that I had made for a friend's grandmom's birthday.
Back to the Baked Yogurt and Mango tart - I made this for a dinner party that my neighbours were hosting, and then again a few days later for a dinner party my aunt hosted. The second time, I had to triple the recipe since it was a much larger do. The base of the tart is a digestive biscuit crust, the filling is baked yogurt and the topping is fresh diced mango and a mango-mint sauce. This recipe allows for a lot of improvisation - you can do without the crust, or you can make a yummy buttery pie crust; you can change the topping to any other fruit or a decadent chocolate ganache; you could even add some fruit pulp, juice or choco chips to the baked yogurt mix. The recipe below fits a 9 inch pie dish.
Crust
200 grams digestive biscuits, crushed
100 grams butter, melted
Baked Yogurt Filling
200 ml cream
300 gms thick yogurt (the original recipe calls for greek yogurt. I used store-bought regular yogurt, which is thicker and creamier than yogurt set at home)
100 ml condensed milk
1 tsp vanilla extract/seeds from 1 vanilla bean
Topping
4-5 large mangoes
Sauce
1 mango
2-3 tbsp sugar, preferably castor or icing sugar
4-5 mint leaves (optional)
Preheat the oven to 180 degrees C
To make the crust - Place the digestive biscuits in a large zip-loc bag and pound away with a rolling pin or any other heavy hard dangerous weapon you can lay hands on. Pound away - great stress release! Transfer the biscuit crumbs to a bowl and mix in the melted butter. Line the bottom and sides of your dish with this mix. Place in the oven for about 10 mins.
 |
| Crushed biscuits and butter... this makes a great crispy buttery crust. |
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| Pie dish ready for the oven... yes, the small baking tin is my "tester" |
For the Baked Yogurt filling - Place all ingredients in a large bowl and whisk until you have a smooth mixture. Make sure there are no lumps of yogurt in there.
 |
| Yogurt, Cream and Condensed milk - waiting to be measured and whisked |
Let the tart cool. I usually put it under the fan to speed up the process. Once it's a little cooler, you can move it to the fridge. I'm not a big fan of moving my baked goods straight from the hot oven and in to the refrigerator.
The mango sauce - the mango sauce is optional. If your mangoes are sweet, you can skip the sauce. Unfortunately, because I made this fairly early in the season, the mangoes were still quite sour, and I felt the need to sweeten the topping. For the sauce, you need to chop up one large mango and puree it in the food processor. In a saucepan, over low heat, mix the mango puree with 2-3 tbsp of castor sugar, until the sugar dissolves. You can throw in a few mint leaves for a slight kick. You want to cool this sauce completely before you use it as a topping.
Finally, peel and dice 4-5 mangoes to top your tart. Drizzle with the cooled mango sauce, and dig in on a sultry summer night!
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| A chilled slice of baked yogurt and mango tart |
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