Recipe of Award-winning Mango Firni Tart

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade Mango Firni Tart. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mango Firni Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango Firni Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mango Firni Tart is 8 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mango Firni Tart estimated approx 30 min.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Mango Firni Tart using 14 ingredients and 16 steps. Here is how you can achieve that.

#mania This eggless no bake mango firni tart is an easy and delicious summer treat. I used a very easy tart shell recipe- only crushed marie biscuits and melted butter. And this is mango season and I decided to fill the tart with my favourite summer dessert mango firni.

Ingredients and spices that need to be Make ready to make Mango Firni Tart:

1. For the tart shell
2. 2 cups biscuit crumbs (I used about 260gm Marie biscuits)
3. 3/4 cup melted butter
4. Ingredients For Mango firni
5. 100 gm raw Rice
6. 1 cup ripe Mango pulp
7. 1 litre Milk (full fat)
8. 100 gm sugar or as per taste
9. 1 pinch Elaichi powder
10. 1 tbsp Cashew nuts (chopped)
11. 1 pinch Salt
12. For topping
13. as required Some sugar syrup coated apple slices
14. as needed Mint leaves and crushed pistachios

Instructions to make to make Mango Firni Tart

1. Wash the rice for couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
2. Cut the mangoes and remove the flesh and transfer in the grinding jar to make a puree.
3. Once the rice is completely dried, transfer in a mixer grinder and grind to coarse texture, make sure not to grind too much.
4. Further soak the coarsely grounded rice in milk, take 200 ml milk from the 1 litre, keep the remaining 800 ml milk for making the phirni.
5. Set a heavy bottom vessel on medium heat, add the remaining 800 ml full fat milk, stir and bring to a light simmer.
6. Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, cook for 10 minutes on medium flame while stirring in short intervals.
7. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
8. Once the phirni starts to thicken lower the flame and stir continuously, cook until the rice grains are cooked.
9. Once the phirni is thickened, remove from heat, cool down a little by stirring constantly. Then add the mango puree, chopped nuts and stir well. Place the handi back to the medium flame.
10. Taste the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
11. Finish with a pinch of salt and stir well.
12. Let the firni comes to room temperature.
13. Take out the prepared tart from the refrigerator and fill them with firni. Smooth the top with a spatula.
14. Again keep them in the refrigerator for 3-4 hours or overnight to set well.
15. At the time of serving, take out the firni moulds from refrigerator, top with some sugar syrup dipped apple and frozen berries, mint leaves and crushed pistachios. It's completely your choice, how you want to garnish the tart. You can also garnish with some fresh mango pieces.
16. Demould the tarts carefully, slice into triangles and serve chill.

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