The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is essential to use full-fat plain yogurt and whole milk for maximum creaminess and a silky-smooth texture. You can garnish simply with finely chopped pistachios and almonds or even garnish it with whipped cream.
The panna cotta tart can be made the night before the day of serving. The crust will get soggy if left for too long.
Recipe notes
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