Cookie flans with blended fruits, condensed milk, cream & all spice
Makes – 1 tart (9 inches)
Prep time – 25 mins
Cooking time – NIL

For tart
Marie cookies – 150 gms
Butter – 5tbsp

For Filling
Hung curd – 2 cups
Condensed milk -¾ cup
Vanilla extract – 1 tsp
All spice powder -½ tsp
Strawberries – handful
Blue berries – handful
Mint sprigs – for garnish

Place the cookies in the mixer grinder jar and grind them into crumbs. Now add melted butter to it and grind again to mix butter and crumbs. Empty the crumbs into a 9” spring tart mould. Spread it across the base and the sides. Using your fingers press the crumbs down to form a base. Refrigerate the base for at least an hour.
For the filling place the hung curd in a bowl and add condensed milk, vanilla extract, all spice powder whisk it until completely smooth.
Slice the strawberries and keep aside. Remove the tart from the fridge and keep it outside for few minutes carefully remove the tart pushing from the base of the spring mould. Place the tart of the serving platter and add the whisked yogurt in the centre of the tart. Spread it gently to fill up the tart. Add sliced strawberries and blue berries on top and garnish with mint sprigs. Refrigerate for an hour before serving.