basmati kheer tart w/ pistachio crust + mango lime coulis

For the basmati kheer (adapted from the Dishoom cookbook):

• 1/4 cup basmati rice

• 2 cans coconut milk

• 1 can evaporated milk

• 1/4 cup sugar

• 3 tsp

• 3 cardmom pods, crushed

• some extra oat milk

1. soak the basmati rice in cold water for at least 2 hours. drain and spread out on a baking tray to dry overnight

2. pulse the dry rice in a blender until coarsely ground

3. add coconut milk, evaporated milk and cardamom in a pot and bring to a boil over medium heat

4. add the rice and simmer for 30 - 40 minutes, stirring often to avoid burning. add the sugar and vanilla.

5. bring the mixture to a boil, adding extra oat milk when needed, and continuously stir for 20 minutes. remove the cardamom

For the pistachio crust:

• 1/2 cup ground pistachio

• 1/2 cup butter softened

• 1/2 cup sugar

• 1/2 tsp salt

• 1 1/4 cups flour

1. beat butter and sugar with a hand/stand mixer until light + fluffy. add the rest of the ingredients until the dough is crumbly

2. refrigerate the dough for 30 minutes. shape the dough into 8 fluted tart pans

3. preheat the oven to 350º F

4. prick the dough liberally with a fork and bake for 13 - 15 minutes or until golden brown

For the mango lime coulis:

• 1 cup frozen mangos

• 1 lime, juiced

• 3 tbs sugar

1. combine all ingredients in a pot over medium low heat

2. stir to avoid burning and the sugar dissolves

3. remove from heat when the mangos are soft and the juices released are viscous

4. blend using a immersion blender or a regular one and strain

For garnish:

• whipped cream

• lime zest

Stay delicious ˙ (｡•̀ᴗ-)✩°˖