Gulab Jamun Yogurt Tart Eggless Tart Ruchiskitchen

You’ll have a hard time saying no to the second serving of this tart!

Each layer – the crust, the stuffing, and the filling provides deliciousness on its own. Additionally, this all dressed up- Gulab Jamun tart is so elegant and impressive that it should be the highlight of any festive celebration! Therefore, Gulab Jamun translates to “Rose Berry.” These rose berry or rose doughnuts (Gulab Jamuns) are made up of milk solids that are deep-fried until dark golden and later soaked in rose-flavored sugar syrup, hence the name. This rose syrup lends Gulab Jamuns a lovely delicate floral aroma and makes it tastes super delicious and addictive. My family loves Gulab Jamuns and anything that includes Gulab jamun, so I decided to turn one of their favorite treats into a delicious tart.

» Honey — I have used organic honey to sweeten the crust. » Ghee — For keeping the crust soft, I have used ghee. However, you can use unsalted butter or coconut oil instead. » Cardamom Powder and Kewra essence — Without cardamom powder, our dessert will taste bland. It’s a flavor enhancer to the tart. » Gulab Jamuns — is the star ingredient. Cut into halves to make a perfect layer in this yogurt tart. » Sugar — white confectioners sugar is the best. Do not use granulated sugar. » Saffron strands — Saffron is a must-have for all Indian sweets. Mix it in warm water and it will offer both flavor and beautiful yellow color to our filling. » Whipped cream — heavy whipped cream is what I have used. » Agar-Agar powder — is a naturally gelatinous powder that’s used as a thickener. It also stabilizes the whipped cream and prevents it from separating. » Garnishes — Gulab Jamuns, crushed pistachios, edible dried rose petals

Gather the sides of the cheesecloth and tightly fold the cheesecloth. Do not squeeze the cheesecloth.
Place a plate and heavyweight over the folded cheesecloth.
Let the sieve, bowl, and yogurt rest overnight in the refrigerator. After the rest time is over, the excess liquid (whey) will strain into the bowl underneath and you will end up with a thick yogurt that will have cream-cheese like consistency.

Step: 2- Prepare the Crust

Combine almond flour, ghee, honey, and cardamom powder to a food processor.
Pulse a couple of times until mixed. Once done, pinch the dough in your fist. It should come together like a non-sticky dough when pressed.
Remove the dough from the food processor and knead for 2-3 minutes until it forms a smooth ball. Do not over-knead. Transfer the Gulab Jamun tart dough onto an 8-inch greased pan with a removable bottom.
Using your hands, firmly pat the tart dough evenly along the bottom. Push it up to the sides so that it covers the edges too. Prick holes in the spread-out tart dough. This allows the steam to escape while the crust is baking.

Remove the tart pan from the oven and set aside to cool.

Dissolve and hydrate agar-agar in lukewarm water. Let it set.
Soak saffron strands in warm milk. Saffron will release its golden color and aroma when mixed in warm milk.
Remove the strained yogurt from the muslin cloth.
Transfer it to a large mixing bowl.
Stir in cardamom powder and kewra essence.
Add hydrated agar-agar and saffron milk to the bowl.
Stir all the ingredients together until well mixed. Add whipped cream and fold until smooth. Set aside.
Using a small spatula spread the yogurt filling over the Gulab Jamuns.
Smooth the top.
Transfer the Gulab Jamun yogurt tart to the refrigerator and chill for 4-5 hours or overnight. Once chilled, garnish the Gulab Jamun tart with crushed pistachios, dried rose petals, and sliced jamuns.

Gather the sides of the cheesecloth and tightly fold the cheesecloth. Check after one hour to make sure the whey is dripping into the bowl underneath. The liquid that is being collected in the pan should be pale yellowish or milky and contain no lumps of the white stuff. If it does, then your cheesecloth is not thick enough, and you are losing yogurt. To correct that, layer your sieve with an extra sheet(s) of cheesecloth and check again. If you get a clear liquid, you are all set. After the rest time is over, you will end up with a thick yogurt that will have cream-cheese like consistency.

You can make the crust 2 days in advance. Store the baked shell in an airtight container at room temperature. Since the tart takes somewhere between 4-5 hours to set, you can assemble the Gulab jamun yogurt tart with filling a night before serving. I do not recommend making this Gulab Jamun tart more than 1 day ahead of time, considering the fact we are using yogurt and whipped cream filling. So, making the tart two days in advance will soften the crust.

Storing Leftovers

Leftover Gulab Jamun tart can be stored in the refrigerator for up to 2 days in an airtight container. It’s the perfect dessert for any Gulab jamun lover! Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.