Strawberry Kaju Katli Tart
This fun dessert adds a fruity twist to the classic Indian Kaju Katli. Crisp shortbread, paired with chewy Kaju Katli and topped with strawberries flavored with rose, cardamom, and lemon, this tart is the perfect fusion of classic and modern.
Equipment
- 7" perforated or regular tart ring
- Rolling Pin
- Saucepan
- Silicone spatula
- Electric mixer
Ingredients
Shortcrust Pastry
- 130 grams unsalted butter softened
- 100 grams caster sugar
- 1 egg
- 250 grams all-purpose flour
Kaju Katli (Recipe from Swasthi's Recipes)
- 200 grams unsalted cashews
- 90 ml water
- 150 grams white granulated sugar
- 1 tsp rose water
- 1/2 tsp cardamom powder
- 2 tsp ghee
Macerated Strawberries
- 200 grams frozen or fresh strawberries
- 30 grams granulated white sugar
- 1/2 tsp lemon zest
- 1 tsp rose water
- 1/2 tsp cardamom powder
Topping
- 100 grams fresh strawberries
- Gold or silver foil
Instructions
Shortcrust Pastry
- In a bowl, add the butter and sugar and whip it on medium speed for 3-5 minutes until they are properly creamed together.130 grams unsalted butter, 100 grams caster sugar
- Add the eggs and whip on medium-high speed until there are no liquid streaks left in the batter and the eggs are properly incorporated.1 egg
- Turn the mixer down to a slow speed and gradually start adding the flour. Mix until the flour is just incorporated into the dough. Make sure not to over-mix. The final dough should just hold its shape together.250 grams all-purpose flour
- Transfer the dough to baking paper, then place another sheet of baking paper on top. Roll the dough to 2mm thickness evenly, then let it chill in the fridge for 15 minutes. Chilling the dough allows it to hold its shape when you shape it around your tart ring or pan.
- After chilling, cut and shape the dough as per your tart ring, then chill it for another 15 minutes. Poke small holes on the base of the pastry with a fork to allow even baking, then place a sheet of baking paper on top and weigh it down using uncooked rice or baking beans.
- Preheat the oven to 160 degrees Celsius, then bake the tart for 15-20 minutes, or until golden brown.
Kaju Katli (Recipe by Swasthi's Recipes)
- Grind the cashews until they form a powder but do not over blend or they will start releasing oil and become lumpy. The final powder will be a little grainy.200 grams unsalted cashews
- Make a sugar syrup: Add the sugar and water in a saucepan and bring it to a boil. Do not stir the sugar or it may crystalize. Once the sugar is dissolved, reduce the heat to medium-low and add the cashew powder.90 ml water, 150 grams white granulated sugar
- Keep mixing so the cashew powder does not form any lumps and continue cooking for 2-3 minutes until the mixture thickens a little.
- Add the rose water, cardamom powder, and ghee to the mixture and continue cooking on low heat until the mixture thickens and releases from the sides of the pan, about 5-6 minutes. Make sure not to overcook the mixture or the fudge will become too hard. The mixture should still be a little runny. If it's not, add a little more ghee. Do not leave the mixture unattended during this step, keep mixing to make sure it does not burn from the bottom.1 tsp rose water, 1/2 tsp cardamom powder, 2 tsp ghee
- Pour the prepared fudge onto a sheet of baking paper, top it with another layer of baking paper, and let it cool down for 2 minutes, then knead the mixture using your hands until it becomes smooth and like a dough. The mixture will be very hot so be careful and use gloves if you can.
- Quickly roll the dough between two sheets of parchment paper before it sets, then let it chill at room temperature until it's completely set.
- Cut a circle out of the fudge that's slightly smaller than your tart, then place it inside the prepared tart.
Macerated Strawberries
- In a bowl, add the frozen (or fresh) strawberries, sugar, lemon zest, rose water, and cardamom powder and mix until combined, then let it chill for at least 30 minutes until the strawberries release their juices.200 grams frozen or fresh strawberries, 30 grams granulated white sugar, 1/2 tsp lemon zest, 1 tsp rose water, 1/2 tsp cardamom powder
- Top the Kaju Katli layer in the tart with the macerated strawberries and add some fresh strawberries and gold foil to finish. serve cold.100 grams fresh strawberries, Gold or silver foil
Notes
Make Ahead:
- The shortcrust pastry dough can be prepared and stored in the freezer pre-baking for up to three months.
- The tart and Kaju Katli layer can be made a day ahead.
- This tart can be stored in the fridge for up to three days.
- Refer to the tips for making Kaju Katli here.
- Avoid overmixing the tart dough when incorporating the flour. It should just come together and hold its shape without becoming sticky.
- Top the tart with macerated and fresh strawberries only a few hours before serving to make sure that the tart shell does not become soggy.