Kulfi Tart-Sicle

A delicious modern twist on the classic Indian Kulfi

Servings 4

Prep Time 30

Cook Time 45

Chilling Time 6

Total Time 7 15

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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

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.

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

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.

Author: Ayesha Nemat Khan

Course: Dessert