Puranpoli Tart

Instructions:

1. Prepare the Tart Base:

   • Blend the digestive biscuits in a food processor until finely ground.
   • Mix the biscuit crumbs with melted butter until the texture resembles wet sand.
   • Press the mixture evenly into the base and sides of a tart pan to form the crust. Use the back of a spoon to compact it well.
   • Place the tart base in the refrigerator for at least 30 minutes to set.
     
     

2. Make the Puranpoli Mixture:

   • Rinse the chana dal and cook it in a pressure cooker with enough water for about 2-3 whistles, until soft but not mushy.
   • Drain any excess water and mash the cooked dal.
   • In a pan, heat ghee and add the mashed dal. Stir and cook over medium heat.
   • Add grated jaggery and cook until the mixture thickens and starts leaving the sides of the pan.
   • Stir in cardamom powder and let the mixture cool completely.
     
     

3. Prepare the Cream Cheese Layer:

   • In a mixing bowl, combine the cooled puranpoli mixture with softened cream cheese.
   • Mix until smooth and creamy.
     
     

4. Assemble the Tart:

   • Spread the puranpoli and cream cheese mixture evenly over the chilled tart base, smoothing the surface with a spatula.
     
     

5. Garnish and Chill:

   • Whip the cream until soft peaks form, and pipe or dollop it on top of the tart.
   • Garnish with dried rose petals, chopped pistachios, and saffron strands.
   • Chill the tart in the refrigerator for at least 1-2 hours to set.
     
     

6. Serve:

   • Slice and serve the Puranpoli Tart chilled for a unique fusion dessert experience!