Cookie flans with blended fruits, condensed milk, cream & pumpkin spice makes for this amazing dessert. Best part is that there is no hot cooking involved and so easy & safe that even kids can prepare it. Also as it uses yogurt & fresh fruits it makes it a lot healthier.
Makes – 1 tart (9 inches)
Prep time – 25 mins
Cooking time – NIL
Marie cookies – 150 gms
Butter – 5tbsp
Hung curd – 2 cups
Condensed milk – 3/4 cup
Vanilla extract – 1 tsp
All spice powder – 1/2 tsp
Strawberries – handful
Blue berries – handful
Mint sprigs – for garnish
Place the cookies in a mixer grinder and grind them into crumbs.
Now add melted or soft butter to it and grind again to mix butter and crumbs.
Remove the jar and empty the crumbs into a 9” spring tart mould. Make sure you use a tart mould with removable base for this recipe.
Spread the cookie crumbs 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, pumpkin 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.