Stonefruit shrikhand tart with pineapple blossoms

Indian 25 Mins Prep · 25 Mins Cook

1. Preheat the oven to 175°C, gas mark 3.
2. Unroll the ready-made shortcrust pastry and place it in a 20cm x 30cm tart tin with a removable base. Press it into the corners and trim any excess pastry around the edges. Using a fork, prick the bottom of the pastry to prevent it from puffing up. Place the tart tin in the fridge to chill for 15 minutes. Place a sheet of baking paper over the pastry and fill it with baking beads or rice to weigh it down. Bake the tart shell for 10-12 minutes until lightly golden. Remove the paper and beads, then return the tart shell to the oven to bake for a further 15 minutes until golden.
3. Meanwhile, finely chop the white chocolate. Once the tart base is ready, sprinkle the chocolate directly onto the hot pastry. Using a spatula, spread it out evenly once it has melted and allow it to cool.
4. To make the shrikhand filling, remove the pips from each fruit and place in a blender. Blitz the fruit on high speed until it forms a purée. In a small bowl, dissolve the gelatin in 125ml of room temperature milk. Let it sit for 5 minutes to bloom. In a separate bowl, whisk together the fruit purée and yoghurt until smooth and creamy. Set aside. Combine the remaining milk, sugar, saffron and spices in a small pot. Heat gently for 2 minutes, stirring until the sugar dissolves. Remove from the heat and add the bloomed gelatin mixture to the warm spiced milk. Whisk until fully dissolved and smooth before slowly pouring into the yoghurt and fruit mixture. Continue to whisk until fully combined. Pour the shrikhand filling into the cooled tart shell, smoothing the top with a spatula. Place the tart in the fridge for at least 4 hours, preferably overnight.
5. Thinly slice the nectarine, peach and apricot and fan them over the top of the tart. Decorate with cherries and dried pineapple blossoms just before serving.

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