Description

Experience a delightful fusion dessert with this Strawberry Kaju Katli Tart, combining the classic Indian cashew sweet Kaju Katli with a buttery tart base topped with fresh, macerated strawberries. This recipe offers a unique blend of flaky pastry, rich cardamom-spiced cashew filling, and the vibrant freshness of strawberries, perfect for special occasions or an elegant treat.

Ingredients

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Tart Base

130 grams unsalted butter (Use cold butter for the flakiest texture.)
100 grams caster sugar (This sweetens the tart base.)
1 whole egg (Acts as a binder for your pastry.)
250 grams all-purpose flour (Essential for bulk; gluten-free flour works too.)

Kaju Katli Filling

200 grams unsalted cashews (Rich foundation of the Kaju Katli.)
90 ml water (Used to create the sugar syrup.)
150 grams white granulated sugar (Sweetens your Kaju Katli.)
1 tsp rose water (Adds a lovely floral note.)
0.5 tsp cardamom powder (Introduces a warm spice.)
2 tsp ghee (Gives richness; can be swapped with unsalted butter.)

Macerated Strawberries

200 grams frozen or fresh strawberries (Fresh strawberries give the best flavor.)
30 grams granulated white sugar (Macerates the fruit for enhanced sweetness.)
0.5 tsp lemon zest (Balances sweetness with a citrus kick.)
1 tsp rose water (Optional addition to elevate the flavor.)
0.5 tsp cardamom powder (Adds depth; optional based on taste.)

Garnish

100 grams fresh strawberries (Use vibrant berries for garnishing.)
Gold or silver foil (Optional decorative touch.)

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Instructions

Preparation: Gather all ingredients and preheat the oven to 350°F (175°C) to prepare for blind baking the tart base.
Make Tart Dough: Cream together the cold, unsalted butter and caster sugar until light and fluffy, about 3-5 minutes. Beat in the egg and carefully fold in the all-purpose flour until just combined. If the dough feels too soft, chill it in the refrigerator for 30 minutes.
Blind Baking: Roll out the chilled pastry and lay it into your tart pan, trimming any excess. Prick the base with a fork, cover with parchment paper, and fill with baking weights or dried beans to prevent puffing. Bake for 15-20 minutes until lightly golden, then remove from the oven and let cool completely.
Prepare Kaju Katli Filling: Grind the cashews into a coarse powder without over-blending to avoid becoming a paste. In a saucepan, combine water and sugar to create a syrup; do not stir and bring it to a boil. Once boiling, add the cashew powder along with rose water, cardamom powder, and ghee. Stir continuously and cook over medium heat until the mixture thickens, about 5-6 minutes, ensuring it doesn’t stick to the pan.
Macerate Strawberries: In a bowl, combine halved strawberries with granulated sugar, lemon zest, rose water (if using), and cardamom powder (if using). Let the mixture sit for 30 minutes to 1 hour at room temperature to release the juices and intensify flavor.
Assemble Tart: Spread the thickened Kaju Katli filling evenly over the cooled tart base. Arrange the macerated strawberries beautifully on top for a vibrant and fresh finish. Garnish with fresh strawberries and optional gold or silver foil for an elegant presentation.

Notes

Use cold butter to ensure a flaky tart base.
Chilling the dough helps to manage its consistency for rolling.
Blind baking prevents the tart base from becoming soggy once the filling is added.
Do not over-blend cashews to keep a pleasant texture in the filling.
Adjust sweetness in the macerated strawberries according to taste and berry ripeness.
Gold or silver foil is optional and purely for decorative purposes.