India x France
Sandesh tart
A Kolkata sweet shop counter, pressed into a buttery French tart shell.
150 minTime
9 gProtein each
mildSpice
Sandesh in a pastry case3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original343kcal
9 gprotein
1 gfibre
150minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Rub the butter into the maida and sugar until sandy. Mix in the egg yolk and cold water to a dough. Flatten, wrap and chill 30 minutes.
- 2Roll to line a 22 cm tart tin, prick the base and chill 15 minutes. Line with paper and dried beans and bake at 180°C for 15 minutes, then without the beans for 12 minutes more. Cool.
- 3Knead the chhena on a plate with your palm for 5 minutes until smooth.
- 4Cook the chhena with the nolen gur on low heat, stirring, for 6 to 8 minutes until it leaves the pan. Add the cardamom and cool.
- 5Blend the cooled sandesh with the cream until smooth and spreadable. Spread into the shell.
- 6Chill 1 hour. Top with pistachios and saffron threads before slicing.
Serve it like this
Cut a wedge, set it on a plate with a drizzle of melted nolen gur and a few pistachio crumbs.
