Method to Prepare

To make the tart base, add Parle G biscuits to a food processor along with a pinch of salt, pulse till it resembles a coarse crumb. Add melted butter, and pulse till it forms a fine crumb. You can also place the parle g biscuits in a bag and hit it with a rolling pin till it is crushed.

Transfer the crumbs to a nonstick tart pan with a removable base and spread it out evenly. Press into a flat layer using the back of a cup or a tall glass. Ensure it is nice and compact that way it keeps its shape after cutting. Keep it in the freezer to set while you prepare the filling.

Using a electric mixer or a stand mixer, whip the cream to stiff peaks. Set it aside.

Next whip the cream cheese and rasmalai milk till it is smooth. Using a spatulata fold in the whipped cream into the cream cheese mixture, this should take a few turns. Combine slowly, you don’t want to deflate the air in the whipped cream.

Remove the crust from the freezer and spread the filling into the crust. Use a offset spatula to smooth the top.

Cover this with a plastic wrap or foil and let it set in the fridge for 8 hours or over night.

Take the tart out of the fridge and release it gently from the tart pan. Top with rasmalai, mango chunks and pistachio. Using a clean knife cut into slices and serve. To get clean cuts, wipe your knife between cuts.