Name: Mini Kesar Rabdi And White Chocolate Tart. #bsk Recipe
Total time: 41 min
Yield: 4
Cuisine: Indian

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These corn flakes tarts are easy, no bake, delicious and yet another perfect festive dessert. The crust of this tart is the mixture of roasted powdered cornflakes, butter and cardamom powder. Filling is incredibly simple made with instant rabdi, white chocolate and soaked saffron.

How to make Mini Kesar Rabdi And White Chocolate Tart. #bsk Recipe

Aparna Deb

Indian

powdered cornflakes

Melted butter

Cardamom powder

180 ml whole milk

Condensed milk

Fresh bread crumbs

Few strands of saffron

Melted white chocolate

Begin by pulsing dry roasted corn flakes in a processor for the crust. Put them all in a small bowl and mix melted butter through along with cardamom powder. Mixture should resemble like slightly wet sand.

Pour them in mould, press down with the back of spoon to tighten the mixture into paper moulds. Place in refrigerator for 30mints.

For Instant white chocolate kesar rabdi, heat milk in a pan. Remove the crust of the bread slices and discard. Grind the bread slices in a food processor to make fresh bread crumbs.

Now add bread crumbs, condensed milk and chopped white chocolate, mix well, cook on a medium flame or until chocolate melted completely. Add soaked saffron strands and mix again.

Allow the rabdi to cool completely. Now spoon this mixture equally over the tart.

Garnish with chopped pista and saffron strands.

Tastes best when serve cold. These tarts can be refrigerated for 2-3 days.

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