Mango Kalakand Tart – a beautiful amalgamation of Indian and western dessert. The richness of kalakand infused with the summer king mangoes that has added a touch of elegance to the dish, beautifully complements the salty biscuit tart base. A slice of heaven that will melt you for sure.
No meal is complete without a slice of dessert in many Indian homes, including us. When it is raining mangoes in summer, a plethora of sweet dishes comes to mind, after all mangoes are most sought after for its sweet pulp, exotic flavour that can add a touch of regalness and taste to any dessert. Mangoes are not just summer fruits, they are emotions. They reminds us of months long holidays spent under the lusty boughs of mango tree, of childhood innocence, of memories of lost time, of nostalgia.
And of tongue tickling mango pickles, delicious aamras that are made freshly from ripe and sweet mangoes, of elegant mango sandesh, of amrakhand / mango shrikhand that taste almost divine, of delectable mango flans, custards, of fluffy and cloud soft mango sponge cake filled with my killer mango butter cream frosting and off course there is this heavenly mango kulfi that can melt anyone’s heart.
And this Mango kalakand, a dreamy confection of reduced milk and curdled milk. Kalakand, unlike the other Indan sweets had always enjoys a special place in everyone’s heart, because of its elusiveness, its rich and excellent taste. However true kalakand are getting rarer these days.
Kalakands are known for its typical grainy texture, is royal and so regal in nature that it always meant for special celebratory moments. Here is how to make Plain Kalakand.
Before the mango season wanes out, make sure to try this decadent mango tart.
How to make mango kalakand ?
Making kalakand is nothing but labour of love and is true test of patience. There are no shortcuts. Slowly reducing milk, till it becomes granular in texture, over gas improves the flavour which store bought khova can hardly match nor replace. Reduced milk has its own distinct flavour, so as the fresh chenna. Mangoes greatly enhanced the taste of any dessert and for this I trust only good quality Kesar mangoes.
How to make tart base?
A biscuit tart base perfectly complements the sweetness of the kalakand filling of the tart. I would recommend to go for no bake tart base and choose digestive biscuits, to which you can add little bit of oat and almond flour.
This tart unlike other no bake tart recipes does not requires any setting time. So you can always make ahead the tart filling, chill the tart base and assemble it before serving. This tart taste best at room temperature.
Here is how to make fresh chenna at home.
No Bake Mango Tart with biscuit base and filled with mango kalakand
- 60 gm Khova (made from approximately 500 ml full fat cream milk)
- 50 gm Fresh Chenna (made form approximately 500 ml full fat cream milk)
- 1 cup Mango Pulp (Use very good quality Kesar / Alphonso naturally sweet)
- 50 gm Sugar (depends upon the sweetness of the mangoes)
- 1/2 cup Pistachios, almonds (coarsely crushed or sliced)
- 1 tsp Cardamom powder
- 1 tbsp Rose Water
- 20-25 piece Digestive or Oatmeal Biscuits (approximately should yield 100 gm crumb)
- 40 gm Butter , Solid
- 1 tsp Cardamom powder
Crush the digestive/ oatmeal biscuits in a mixer to a fine mixture. Melt the butter.
Add this mixture in a bowl and mix it with the spices and add the melted butter. Mix it with hand or wooden spatula till it starts forming small lumps. If the mixture does not clump together enough, then add little more melted butter.
Spread the mixture evenly on fluted tart pan, press the edges of the tart pan nicely with your fingers so that it will get shaped as per the tart pan design.
Once finished, cover the tart pan with cling film and refrigerate it till the filling is ready to use. Refrigerate it at least for two hours.
Make fresh chenna out of 500 ml full fat cream milk. See the link above recipe section for how to make fresh chenna at home.
Make fresh khova out of 500 ml full fat cream milk by slowly reducing it on low flame till the milk reduces to 1/3rd and looks granular in texture. Fresh homemade khova taste 100 times better than the store bought ones. It will take 40 minutes to reduce the milk.
In a separate heavy base pan, add the freshly made khova. Tip in the freshly made chenna and keep on stirring on low flame. This will take around 20 minutes.
Towards the end stage of making kalakand, stir more vigorously till the mixture thickens and forms a soft dough like consistency.
Switch off the heat for 5 min.
In a separate bowl mix mango pulp with sugar. Adjust the sweetness here. Sprinkle cardamom powder and stir well.
Now add this to the kalakand mixture. Stir in well. Switch on the gas to low heat.
Addition of mango pulp and sugar will release water. So keep stirring till the water evaporates and becomes thick mass.
Once you are satisfied with the consistency, sprinkle rose water, throw in some saffron strands and give it a nice stir.
Drizzle 1 tablespoon of melted ghee and mix it.
Once the mango kalakand comes at room tempertaure, take out the tart base. Fill it up with the mango kalakand. Refrigertae it back for 1 -2 hour or you can serve immediately too.
Refrigeration will make it easier to cut the tart into individual slices.
Have you tried my Gajar ka Halwa Tart? Here is the recipe for Carrot Pudding Tart.