1- For the short crust pastry
  • 375 g Plain flour
  • 50 g icing sugar
  • 200 g Butter
  • 1 Egg
  • 2 tbsps. Lemon Zest
2- For the Phirni
  • 1 liter cream milk Full
  • Sugar 1/2 cup
  • 5 tbsps. rice
  • 1 tsp ghee
  • 4 – 5 strands Saffron of
  • 1/2 tsp Water Kewara
  • 1 tsp lemon zest
  • 1/2  saffron powder
3- For the garnish
  • Pista Flakes
  • Rose Petals Dry
4- For the tart shells

To make the pastry base, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs; you can do this with hand also by rubbing the butter and flour in between your fingertips. Add the egg and lemon zest and pulse again until the dough comes together. Wrap in cling wrap, then rest in the fridge for about 1 hour.
Preheat oven to 180C and grease tartlet moulds. Add saffron powder in addition.
On a lightly floured surface, roll out half of the pastry until 3-4mm thick. (you can freeze the remaining pastry for up to 4 weeks). Cut the pastry sheet into tartlet size rounds and line the buttered tart moulds with pastry, then rest in the fridge for 15 minutes to chill.
Bake for 15 minutes till the pastry is crisp and slightly browned. Let it completely cool before using

For the phirni

Wash and soak rice for two hours.
Drain the water and coarsely grind the rice.
In a kadhai, heat ghee and add the milk. Bring the milk to boil and add ground rice and saffron to it.
Let it simmer over low heat till the milk is reduced to 1/2 and phirni has thickened. We do want it thick since we are going to serve in tart shells. However, do keep in mind that it will further thicken on cooling. Just before switching off the heat, add sugar and kewara water.
Set aside for chilling and when cool, add lemon zest and stir.
To assemble the tart
Fill the tart shell with phirni and top with pista flakes and dry rose petals. Refrigerate for an hour or so before serving.

Serve chilled