Summer is one of those times that instantly reminds me of childhood and our 3-month long summer vacations from school (ah, the good old days). Being a third culture kid, summers were the only time we got to go back to our “hometowns” and experience being a kid in our own country.
Most of my summer memories from childhood are those of us visiting India and eating all our favorite foods till our stomachs hurt. I, of course having a giant sweet tooth, loved all things sweet. One of my favorite summer desserts back in India though was the Kulfi. I still remember when we would hear the local vendor with his cart roaming around the house, and we would rush to grab one (or many) kulfi sticks every day. It was the best way to beat that summer heat.
If you are from a South Asian country, you know exactly what I am talking about, and you are probably reminiscing about your own childhood kulfi story.
But if you are not, then right about now you are wondering, what in the world is Kulfi? Well, you know I never let you go uninformed!
What is Kulfi?
In the simplest words, Kulfi is a form of ice cream with a South Asian twist. It’s made with a sweet, milky base, has a texture creamier than regular ice cream, and is often flavored with nuts and Indian spices like pistachios, saffron, and cardamom.
History takes its origin back to the Mughal empire (now northern India), where this custard-like dessert was frozen in metal cones and transported to the warmer parts of the nation.
Kulfi is made by cooking milk and sugar on low heat until they caramelize and give you this thick, custard-like dessert.
It is commonly served on a stick, like a choco bar or a popsicle. It can also be served as scoops in bowls, but nothing hits quite like a kulfi on a stick.
To date, Kulfi is one of the most popular summer desserts in South Asian countries. Our summer is not complete until we’ve eaten our bodyweight’s worth of Kulfi sticks!
For this dessert, I really wanted to bring the classic Kulfi to life in a different way, without taking away the traditional essence of the dessert.
So I thought, why not keep the Kulfi stick as it is, but put it in a tart? And thus, the Pistachio Kulfi Tart-sicle was born.
This summer dessert is made with a pistachio tart base, filled with a classic Kulfi filling, frozen till set, then covered with white chocolate to give it that delicious chocolate bar snap.
It’s the perfect way to spice up your regular Kulfi without taking away from its tradition! It’s still Kulfi on a stick, just with a few delicious additions.
Here’s how you make the Kulfi Tart-sicle
The Pistachio Tart Base
The pistachio tart base adds the perfect crunch element to the Kulfi dessert and the pistachio flavor compliments the sweetness of the kulfi filling perfectly.
The best part? It’s super quick and easy. All you need is pistachios, flour, icing sugar, and butter. You can whip this tart base up in less than 30 minutes + it can easily be made in advance and stored in the freezer.
Note: I made the tart base in this fun tart ring that’s shaped similar to an ice cream bar. BUT, that is in no way a “requirement” for this dessert. You can make this in any tart ring or mold you have. If you don’t have one, you can easily make this as a layered set dessert similar to a cheesecake or a trifle. The shape does not affect the deliciousness of the dessert!
The Kulfi Filling
The Kulfi filling used here is true to its roots and is made the way people have been making it for decades in South Asian countries.
To make the Kulfi filling, the milk and sugar are cooked until caramelized and thickened with some corn starch to give it that dense, creamy texture. You can flavor it with anything you like – saffron, cardamom, rose water, whatever your heart desires!
When making the kulfi, make sure you keep stirring the milk so that it does not stick to the pan and burn.
The Chocolate Top
You know that crunchy chocolate top that we all love in a chocolate bar? Yep, we’ve added that to this version of Kulfi, too. Well, the white chocolate version of it.
The tempered chocolate top adds the perfect snap to the Kulfi and brings the dessert together beautifully.
If you are still here reading, I think I have convinced you to try this dessert 😏. If not, here’s one more thing about it – it’s really a simple dessert to make. You don’t really need much “baking experience” to give this one a try. Plus, it can be made in advance which makes it the PERFECT sharing dessert for your next event. Not to mention that it will have people thinking you’re a pastry chef 😉. Just a cherry on top!
So, are we ready to get started?
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are very unreliable and can give different measurements, so I would suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups, however, I do not guarantee their accuracy.
PPS: if you notice a * after any word, it means that there are additional tips about it after the recipe
Kulfi Tart-Sicle
Equipment
- Stand or electric mixer
- Rolling Pin
- Tart ring/ Tart pan If you don't have either, you can also make this dessert in a glass dish, similar to a cheesecake or trifle
- Piping bag optional
Ingredients
Pistachio Tart Base
- 100 gs ground pistachios
- 165 gs all-purpose flour
- 40 gs icing sugar
- 1/2 tsp salt
- 113 gs unsalted butter, cold
- 20-30 ml cold water
Kulfi Filling
- 500 ml full-fat milk
- 60 gs sugar
- 240 ml full-fat milk
- 12 gs cornstarch/cornflour
- 15 gs ground pistachios
- 1/4 tsp caradmom powder optional
- Pinch of saffron optional
Topping
- White chocolate
- Pistachios
Instructions
Pistachio Tart Base
- In a bowl, add the ground pistachios, flour, icing sugar, and salt and whisk together until combined.100 gs ground pistachios, 165 gs all-purpose flour, 40 gs icing sugar, 1/2 tsp salt
- Cut the cold butter into small pieces and add to the dry ingredients mix. Using your electric or hand beater, mix the butter in the dry ingredients until it reaches a breadcrumb-like consistency. Make sure that the butter is cold, or the dough will become too soft.113 gs unsalted butter, cold
- Now, gradually add the cold water into the dough, adding only a little at a time, and mix until the dough just holds its shape together. Be careful not to add too much water at once. Too much water will make the dough sticky and difficult to work with.20-30 ml cold water
- Tightly wrap the dough in cling film and let it chill in the fridge for at least 30 minutes. After chilling, roll the dough between two sheets of baking paper (so that it does not stick to the rolling pin), and shape it according to your tart ring or pan. If you are setting the dessert in a regular glass dish, cut out the tart in the shape of the base of the dish, bake it, then place it on the bottom og the dish.
- Bake the tart base at 180 degrees celsius for 15 minutes if using a small tart ring, or 20-25 minutes if using a big tart pan. Let the tart base cool before adding the filling.
Kulfi Filling
- In a heavy-bottom pan, add 500 ml of the milk and the sugar and bring it to a boil. Then, let the milk simmer on low heat for 10 minutes. Keep stirring the milk mixture throughout the process to ensure that it does not stick to the pan.500 ml full-fat milk, 60 gs sugar
- While the milk is simmering, separately mix the corn flour with the remaining 240ml of milk. After the milk in the pan has simmered for 10 minutes, add the milk and cornstarch mixture into it and continue mixing it with a wooden spoon or spatula.240 ml full-fat milk, 12 gs cornstarch/cornflour
- Add the ground pistachios, saffron, and cardamom (or any other flavors you are using) along with the cream, and cook on low heat until the mixture thickens and reaches a custard-like consistency, likely 15-20 more minutes. Don't forget to keep stirring the mixture throughout.15 gs ground pistachios, 1/4 tsp caradmom powder, Pinch of saffron
Assembly
- Once the kulfi filling has cooled down, fill the tart base with the mix. Let it set in the freezer for 4-6 hours, until completely set.
- When the kulfi filling is set, top it with a thin layer of white chocolate, then decorate it with pistachios or any nuts of your preference.White chocolate, Pistachios
- Make sure to always serve the dessert chilled.
Video
And that’s how you make this delicious Kulfi dessert with a twist! I hope this reminds you of your childhood as it reminds me of mine.
If you give this recipe a try, let me know how you liked it in the comments. And of course, share it with me on Instagram!
See you next time!
