There’s something truly enchanting about the fusion of flavors in this Strawberry Kaju Katli Tart. As I prepared this tart, the aroma of buttery shortcrust mingled with the fragrant notes of rose water and cardamom, instantly elevating my kitchen to a cozy Indian sweet shop. This dessert perfectly marries the traditional Indian delicacy of Kaju Katli with the vibrant freshness of strawberries, making it a fabulous centerpiece for gatherings or a delightful treat for any day.
Picture the contrast of textures: the crispness of the tart shell, the chewy sweetness of the Kaju Katli filling, and the juicy burst of ripe strawberries on top. It’s almost like a cultural celebration in dessert form, inviting friends and family to experience a taste of something special. Best of all, this recipe is incredibly easy to follow, ensuring that even those who shy away from baking can create a stunning dessert that’s gluten-free and can easily be made vegan. Let’s dive into this delightful recipe that promises to impress and satisfy!
Why will you love this Strawberry Kaju Katli Tart?
Delicious Fusion: Experience a harmonious blend of Indian and summer flavors that will tantalize your taste buds.
Easy to Make: Despite its impressive appearance, this tart is simple and approachable for bakers of all skill levels.
Gluten-Free and Vegan Options: Perfect for everyone, offering dietary flexibility without compromising on taste.
Stunning Presentation: The vibrant strawberries atop the cashew filling create a show-stopping dessert sure to impress at gatherings.
Ideal for All Occasions: Whether it’s a festive celebration or a casual get-together, this dessert fits every moment perfectly.
Strawberry Kaju Katli Tart Ingredients
For the Tart Base
- Unsalted Butter (130 grams) – Use cold butter for the best flaky texture in your tart crust.
- Caster Sugar (100 grams) – This sugar helps create an airy structure and sweetness in the tart base.
- Egg (1 whole) – Binds the pastry dough together; replace with a flax egg for a vegan option.
- All-Purpose Flour (250 grams) – The main ingredient for the pastry’s bulk; try a gluten-free blend if needed.
For the Kaju Katli Filling
- Unsalted Cashews (200 grams) – A creamy base for the filling; can be substituted with almonds if desired.
- Water (90 ml) – Used to create a smooth sugar syrup for the Kaju Katli filling.
- Granulated Sugar (150 grams) – Sweetens the filling beautifully; brown sugar can add a deeper flavor.
- Rose Water (1 tsp) – Infuses a lovely floral aroma, enhancing the essence of the Strawberry Kaju Katli Tart.
- Cardamom Powder (0.5 tsp) – Adds warmth and spice, making the filling aromatic and delicious.
- Ghee (2 tsp) – Contributes richness and can be replaced with unsalted butter if preferred.
For the Strawberry Topping
- Strawberries (200 grams, frozen or fresh) – Fresh is preferred for flavor and presentation; the tartness perfectly balances the sweetness.
- Granulated Sugar for Strawberries (30 grams) – Enhances the strawberries’ sweetness; feel free to adjust according to your taste.
- Lemon Zest (0.5 tsp) – Adds a bright, citrusy note that balances the overall sweetness.
- Additional Strawberries for Garnish (100 grams) – For a stunning presentation, use vibrant, fresh strawberries.
- Gold or Silver Foil – An optional decorative touch for an elegant serving look.
How to Make Strawberry Kaju Katli Tart
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Prepare the Shortcrust:
Cream cold unsalted butter and caster sugar together until light and fluffy, about 3-5 minutes. Beat in the egg and gently fold in the all-purpose flour until just combined. If the dough feels too soft, chill it in the fridge for a bit. -
Blind Bake the Crust:
Preheat your oven to 350°F (175°C). Roll the pastry dough out and carefully place it into the tart pan, trimming any excess. Prick the base with a fork, cover it with parchment paper, and weigh it down with baking beans. Bake for 15-20 minutes until lightly golden. Let it cool completely. -
Make Kaju Katli Filling:
Grind the unsalted cashews into a coarse powder. In a saucepan, combine granulated sugar and water without stirring; bring to a boil. Add the cashew powder, rose water, cardamom, and ghee. Cook for 5-6 minutes, stirring frequently until the mixture has thickened. -
Macerate Strawberries:
In a bowl, combine halved strawberries with sugar, lemon zest, rose water, and cardamom. Let them sit for 30 minutes to 1 hour, allowing the strawberries to release their juices. -
Assemble Tart:
Spread the Kaju Katli filling evenly over the cooled tart crust. Just before serving, generously top with the macerated strawberries for a fresh, juicy finish.
Optional: Add a sprinkle of crushed pistachios on top for extra texture and color!
Exact quantities are listed in the recipe card below.
What to Serve with Strawberry Kaju Katli Tart?
Indulge in an extraordinary dessert experience that pairs wonderfully with other flavors and textures.
- Vanilla Ice Cream: The creamy coldness of vanilla ice cream complements the tart beautifully, providing a refreshing contrast to its sweet layers.
- Chai Tea: Enjoy this fusion dessert with a warm cup of chai, where the spice harmonizes with the aromatic notes of rose and cardamom.
- Fresh Mint Leaves: Adding fresh mint as a garnish gives a vibrant pop of color and a refreshing herbal undertone that balances the sweetness.
- Pistachio Crumble: A sprinkle of crushed pistachios adds a delightful crunch and nutty flavor that perfectly enhances each slice of tart.
- Sweet Coconut Whipped Cream: Layering some coconut whipped cream on top brings a tropical flair, highlighting the summer elements of the strawberries.
- Lemon Sorbet: A scoop of zesty lemon sorbet creates a wonderfully tart contrast, elevating the flavor profile while cleansing the palate.
- Cardamom Coffee: The warmth of cardamom-infused coffee pairs harmoniously with the tart’s flavors, making it an inviting after-dinner treat.
- Dark Chocolate Drizzle: Drizzling melted dark chocolate over the tart adds an indulgent richness, creating a decadent twist on this dessert.
- Mango Chutney: For a bold pairing, serve alongside a small dish of mango chutney. The sweet and tangy notes will dance beautifully with the tart’s sweetness.
Expert Tips for Strawberry Kaju Katli Tart
- Chill Your Dough: Ensure the butter is cold and chill the dough if too soft. This step is crucial for a flaky crust in your Strawberry Kaju Katli Tart.
- Proper Blind Baking: Always watch your crust during blind-baking to avoid overbaking—it should be lightly golden, not brown and dry.
- Don’t Rush the Filling: When making the Kaju Katli filling, cook it patiently until it thickens; this develops the rich flavor.
- Fresh Ingredients Matter: Use fresh strawberries for the best taste and appearance; they elevate your tart’s appeal beautifully.
- Assemble Just In Time: To keep the strawberries fresh and juicy, assemble them on the tart right before serving—not a moment sooner!
Strawberry Kaju Katli Tart Variations
Embrace your creativity and make this tart your own with these delightful twists that appeal to adventurous palates!
- Nut Swap: Substitute cashews with almonds or pistachios for a different flavor profile and texture. Both nuts bring their own unique essence to the Kaju Katli filling.
- Tropical Fruits: Top with fresh mango or kiwi for a summertime twist that’ll transport you to a sunny paradise. These fruits add a refreshing zing alongside the strawberries.
- Spicy Kick: Add a pinch of cayenne or black pepper to the Kaju Katli filling for a surprising spicy undertone. This unexpected element creates a delicious contrast to the sweet and fruity layers.
- Chocolate Drizzle: Drizzle melted dark chocolate over the strawberries for a rich and decadent experience. The chocolate pairs beautifully with the tart’s sweetness, elevating every bite.
- Flavored Cream: Whip cream infused with rose and cardamom to serve alongside the tart. This creamy addition complements the flavors and adds a luxurious finishing touch.
- Citrus Zest: Mix in some orange or lime zest with the strawberries for an extra burst of citrus freshness. It brightens the overall flavor, making each piece even more delightful.
- Gluten-Free Crust: Use almond flour or a store-bought gluten-free crust for a gluten-free version of this dessert. This ensures everyone can enjoy this yummy treat, without missing out.
- Silken Tofu Alternative: For a vegan creamy topping, blend silken tofu with a bit of maple syrup and vanilla extract. It’s a delightful, healthy alternative that pairs wonderfully with the tart.
Make Ahead Options
These Strawberry Kaju Katli Tart components are perfect for busy home cooks looking to save time! You can prepare the shortcrust base and the Kaju Katli filling up to 24 hours ahead; simply store them separately in airtight containers in the refrigerator. The shortcrust should be blind-baked and cooled completely, while the filling can be cooked, cooled, and kept in the fridge until you’re ready to assemble. To preserve the tartness and freshness of the strawberries, macerate them just before serving. When you’re ready to delight your family or guests, simply spread the Kaju Katli filling over the crust and top with fresh strawberries. This way, you’ll achieve a stunning dessert with minimal effort!
How to Store and Freeze Strawberry Kaju Katli Tart
Room Temperature: Keep the tart at room temperature for up to 1 day if serving immediately; any longer, store in the fridge to preserve freshness.
Fridge: Store the leftover tart in an airtight container in the fridge for up to 3 days, ensuring the strawberries remain vibrant.
Freezer: To freeze, wrap the tart (without strawberries) tightly in plastic wrap and then foil, and freeze for up to 2 months.
Reheating: Thaw in the fridge overnight before serving. To enjoy the crust’s crispiness, place it in a preheated oven at 350°F (175°C) for a few minutes.
Strawberry Kaju Katli Tart Recipe FAQs
What type of strawberries should I use for the tart?
I recommend using fresh strawberries for the best flavor and presentation. Look for bright, plump berries without any dark spots or signs of softening—these indicate ripeness and optimal sweetness. If fresh strawberries aren’t available, you can use frozen, but be aware that they may release more moisture once thawed.
How should I store the Strawberry Kaju Katli Tart?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps keep the flavors intact and prevents the crust from becoming too soggy. If you need longer storage, it’s best to freeze the tart without the strawberries, wrapped tightly in plastic wrap and then foil.
Can I freeze the tart? If so, how?
Absolutely! To freeze your Strawberry Kaju Katli Tart, follow these steps:
- Allow the tart to cool completely after baking.
- Remove the strawberries and any garnishes.
- Wrap the tart tightly in plastic wrap, followed by a layer of aluminum foil.
- Place it in the freezer where it can be stored for up to 2 months.
When you’re ready to enjoy it, simply thaw in the fridge overnight before serving, and reheat in a preheated oven at 350°F (175°C) for a few minutes to regain some crispiness.
What can I do if my Kaju Katli filling doesn’t thicken?
If your filling isn’t thickening, you might need to continue cooking it a bit longer. Make sure to stir it constantly to prevent burning while cooking over medium heat. If it still doesn’t set as expected, you can pour it into a greased dish, refrigerate until set, and then spread it over the tart crust.
Are there any dietary considerations for this recipe?
Yes! For a gluten-free option, swap all-purpose flour with a gluten-free flour blend. To make it vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, resting for 5 minutes until gelatinous). Also, ensure that the ghee is replaced with unsalted butter or more oil suitable for your dietary needs.
How many servings does the Strawberry Kaju Katli Tart make?
This delightful tart serves approximately 8 slices, making it perfect for family gatherings or special occasions. You can easily double the recipe to enjoy or share with more friends and family—because the more, the merrier!
Delight in Strawberry Kaju Katli Tart: Your Summer Fusion Treat
Ingredients
Equipment
Method
- Cream cold unsalted butter and caster sugar together until light and fluffy, about 3-5 minutes. Beat in the egg and gently fold in the all-purpose flour until just combined. If the dough feels too soft, chill it in the fridge for a bit.
- Preheat your oven to 350°F (175°C). Roll the pastry dough out and carefully place it into the tart pan, trimming any excess. Prick the base with a fork, cover with parchment paper, and weigh it down with baking beans. Bake for 15-20 minutes until lightly golden. Let it cool completely.
- Grind the unsalted cashews into a coarse powder. In a saucepan, combine granulated sugar and water without stirring; bring to a boil. Add the cashew powder, rose water, cardamom, and ghee. Cook for 5-6 minutes, stirring frequently until the mixture has thickened.
- In a bowl, combine halved strawberries with sugar, lemon zest, rose water, and cardamom. Let them sit for 30 minutes to 1 hour, allowing the strawberries to release their juices.
- Spread the Kaju Katli filling evenly over the cooled tart crust. Just before serving, generously top with the macerated strawberries for a fresh, juicy finish.
- Optional: Add a sprinkle of crushed pistachios on top for extra texture and color!
