Baked Rasgulla Tart
Growing up in Kolkata I have a soft corner for Bengali sweets. This is a baked rasgulla tart. A tart topped with rasgullas which is covered in a creamy Rabri mixture. This deliciousness is then baked and served with pistachio and rose petals this fusion dessert is one for the books! A very easy recipe that will win all hearts! Perfect for festive season this fusion recipe is a must try! The crust gives it a bite with the creaminess from the Rabri and the chewy texture of the rasgulla this dessert is a winner! I can’t wait for you to try it and fall in love with Bengali desserts.
Happy Baking!
Servings: 3-5 servings
Prep Time: 5 mins
Cooking Time: 15 mins
Total Time: 20 mins
Ingredients:
1 8 inch tart- either a graham cracker or shortbread crust tart
10-14 Rasgullas
1 cup Rabri
1/2 cup condensed milk
2 tbsp khoya/mawa
10-12 Saffron threads
2 tbsp sliced pistachios
Rose petals to garnish
Directions:
Prepare tart. You can use a shortbread recipe here or a gram cracker crust recipe here.
Squeeze out the syrup from the rasgullas and keep aside.
In a heavy bottom pan add Rabri, condensed milk, khoya and saffron threads.
Cook it together till it thickens.
On the tart- place the rasgullas so that they cover the tart.
Pour the Rabri mixture over the rasgullas and cover it completely.
Sprinkle with chopped pistachios.
Broil on high for 4-5 mins. Rotate the tray midway. Be careful while broiling as it can burn easily, check in 3-4 mins if it needs more color. If your oven gets hot very easily even less time.
Garnish with some rose petals and serve.
Notes/Tips:
Be careful while broiling, it can burn very easily.
You can use store-bought, packaged or homemade Rabri. Just ensure it is thick.
I like using a a shortbread or graham cracker crust for this recipe.
I used store bought rasgullas for this recipe.
Make sure the rasgullas are covered with Rabri.
