Custard Apple Srikhand

Shrikhand, creamy sweet hung curd, mildly flavored with crushed cardamom and saffron strands is a magical transformation of simple curd into a sweet delicacy befitting for GODs. That’s why "Shrikhand" is supposed to mean "Ambrosia of the Gods". This traditional Indian dessert uses Low fat, rich and creamy Greek yogurt and involves no cooking and is a standard feature of many households especially in Gujrat and Maharastra. Shrikhand is generally flavored with saffron, cardamom or diced fruits and served with masala puri or as a standalone dessert.

photo of shrikhand
Ingredients: 
1 cup All purpose flour, 1/8th tsp baking powder
A pinch of Salt,a pinch of Nutmeg powder
1/4th cup grated Coconut, ¼ cup Thandai powder/ syrup
5 tbsp cold unsalted butter, 1/4th cup powdered Sugar
Cold water if you are using Thandai powder
400 grams Hung curd
1 cup Sugar
1 cup Custard Apple puree,1 tsp cardamom powder
Few pistachios for garnishing
For the garnish
Assortment of fruits like, banana, kiwi, grapes, red apple, orange, pomegranate, cherries etc.
Directions: 
To make the thandai tart, add all purpose flour, baking powder, nutmeg powder, salt and sieve well in a bowl. Mix sugar and butter together till smooth and creamy add the thandai powder, grated coconut and mix well, add the all purpose flour, baking powder ,salt and nutmeg powder mix and make a dough using very little cold water. Water is not required for the dough if you are using thandai syrup. Cover it with cling film and keep it in the refrigerator for 30 minutes.
Preheat the oven at 180 degrees . line a parchment paper in a 7" tart mould . Take out the dough from the fridge and place it between two parchment paper. sprinkle some flour on it and start rolling it in a circular motion. Make a circle larger than your tart mould and take out the top most butter paper from it. Now carefully invert the dough over the tart mould and remove the butter paper. Press the dough as per the tart mould and place some cheakpeas over it which helps in retaining the shape and it won't puff up and blind bake it the oven for 40 minutes.Take out of oven and keep on a wire wrack to cool.
Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain. Put drained yogurt, cardamom, sugar in the food processor. Mix well and adjust for sweetness.Add the custard apple puree to it and keep in the fridge to cool for 30 minutes or till you are ready to serve.
Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles. Top the tart with your choice of fresh fruit or berries before serving. Sprinkle nutmeg powder and pistachios on it and enjoy this fruity flavoured Shrikhand.