Mango Honey Tart

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1. Take 125 gms of any digestive biscuit(I used 35 Parle-G biscuits) and crush it into a fine powder using an electric grinder; add 3 tbs of melted butter to it and mix well. Flat press the biscuit mixture in a 6-7 inch tart mould. Bake it in the oven at 180 degree celsius for 5 mins only; take it out and refrigerate it for an hour.

2. Meanwhile, take 4 cups of full-fat milk and bring it to a boil, add 2 tbs of heavy cream(malai) to it and curdle it using the juice of a lemon; the water will start turning translucent. Strain the cream cheese using a muslin cloth but make sure not to drain it completely and let it retain little moisture otherwise this will make the cream cheese very dry. 

3. After the cream cheese cools down, grind it with 1/4 cup honey, 1/2 cup mango puree and 1 tsp vanilla extract in an electric blender until smooth. Spread this mixture over the biscuit base in the tart mould and then bake it in the oven for 40 mins at 180 degree celsius. After it gets ready, cool it down first and then refrigerate it overnight or for 6 hours and then enjoy!






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