I am always trying new fusion desserts and recently conceptualized and made this decadent Kalakand Tart. Honestly, it was not too long ago that I got comfortable using the tart pan and making sweet and savory tart recipes. I also published my first tart- Brown Butter crust chocolate tart on the blog recently. This Kalakand Tart has a Parle- G biscuit crust and the filling is of my easy Microwave Ricotta Cheese Kalakand recipe. I knew all the components were delicious, but I was not sure how they would taste together. And OMG! I am my own biggest critic and this one just blew me away! This is going to be my go-to dessert when I want to make an Indian fusion dessert but do not want to spend the time decorating a cake. Don’t get me wrong, I absolutely love my recipes of Eggless Rasmalai Cake and Eggless Gulab Jamun Cake but let’s face it, its too much work to bake and decorate cakes!
What is Kalakand?
Kalakand is one of my most beloved Indian mithais. There is a very popular mithai shop in Surat, the city I grew up in India and they have the best kalakand. I can only dream of making that quality of kalakand at home. Kalakand is a milk and sugar based mithai and the traditional process to make it is very labor intensive. Some quick recipes also make kalakand with fresh home made paneer.
For this recipe we are taking it a step further and using Ricotta cheese. Ricotta cheese is an Italian cheese and has a very paneer like texture and taste. Ricotta cheese is widely available in the grocery stores in North America and Europe. Using ricotta cheese even cuts down on the step of making home made paneer.
I may not compare this recipe to the kalakand from my favorite mithai shop in India, but it tastes pretty good and for no effort on my part at all!
Steps to make the Kalakand Tart
Make the crust– I decided to use Parle- G biscuits for the crust for this Indian inspired tart since Parle- G is the quintessential Indian biscuit. I also like the neutral taste of the biscuits that lend themselves perfectly as a vehicle for the Kalakand filling. The biscuits are crushed in the food processor till very fine and then mixed with melted butter. It is evenly spread in the tart pan. I find using a flat bottom bowl or measuring cup to be the best tool to flatten the biscuit mix all over. The tart pan is then placed in the refrigerator for at least 2 hours to firm up before the Kalakand mix is poured in the shell.
Make the Kalakand filling– The Kalakand filling recipe used here is almost identical to the Microwave Ricotta Cheese Kalakand recipe I have on the blog. There are a couple of small differences- I don’t use saffron in this recipe (for a whiter color) and cook it a little less for a less firm end product. It takes less than 15 minutes to cook the Kalakand filling.
Cooling and decorations-Once the Kalakand filling is poured in the tart shell, it is decorated with saffron strands and nuts. It is then placed in the fridge to cool and set completely for 4-5 hours. Once cooled, it is decorated with dried rose petals.
This fusion Kalakand tart looks like a million bucks but it is one of the simplest Indian fusion desserts I make. So please give it a try and I promise you it is a total crowd pleaser that will surely impress your family and friends.
Kalakand Tart with a biscuit crust
A fusion dessert with Parle G pie crust and Kalakand filling
12
servings30
minutes15
minutesIngredients
- Biscuit Pie Crust
4 packs Parle G biscuits (1.99 oz each pack, 48 total biscuits)
10 tablespoons Unsalted butter
1/4 teaspoon cardamom powder
- Ricotta Kalakand Filling
15 oz Whole Milk Ricotta Cheese
1 can (14 oz) Condensed Milk
2 tablespoons Milk powder (See note)
1/4 teaspoon cardamom powder
- Decorations
a large pinch of saffron (kesar)
Chopped unsalted/raw pistachios
Chopped unsalted/raw almonds
Dried Rose Petals
Method
- To make biscuit pie crust– Crush the biscuits using a food processor till very fine. Use a saucepan to melt butter. When melted turn the heat off and add the biscuit crumbs and cardamom powder to the sauce pan. Mix well till the butter is evenly coated with the crumbs. Using a 8-9 inch tart pan with a removable bottom, evenly spread the biscuit crumb mixture in the tart pan. Make sure to get the sides and be as even as possible. I find using a flat bottom bowl or measuring cup to be the best tool to flatten the biscuit mix all over. Place the tart pan in the refrigerator for at least 2 hours to firm up.
- To make kalakand
Add ricotta cheese, milk powder, cardamom powder and condensed milk in a square 8 x 8 glass bowl. You can also use a large round glass bowl. Just make sure the bowl you are using is microwave safe and large enough to avoid spills. Mix properly to remove any lumps. - Microwave on high for 3 minutes. Remove from the microwave and stir properly. Repeat the process 2 more times for a total of 9 minutes. At this point you will notice that the ricotta/condensed milk mixture is starting to curdle. After this start microwaving and stirring in 2-minute intervals (total 3 times, 6 minutes). The mixture should start to thicken. For me it takes a total cooking time of 15 minutes, but it could take anywhere from 13-16 minutes depending on your microwave and quality of ingredients used.
- Immediately spread the cooked ricotta mix in the prepared and cooled tart shell. I use the back of a large spoon to flatten the top and evenly distribute the ricotta mixture. Spread saffron strands, sliced/chopped almond and/or pistachios evenly over the kalakand. Let it cool to room temperature and then refrigerate for 4-5 hours. Once completely cool decorate with dried rose petals if desired.
- To remove the outer ring of the tart pan, place it on a tall glass and gently push the outer ring off. To serve, use a sharp knife to cut into small wedges. Store refrigerated.
Recipe Video
Tips
- You can skip the milk powder if you want to and may have to microwave the ricotta mixture for a couple minutes longer.
Can I use stove instead of microwave?
Yes, check out the details in the recipe for Stovetop instructions to make Kalakand