Add a delicious twist to your classic dessert with this heavenly Gulab Jamun Yogurt Tart! This recipe for Gulab Jamun tart is made with almond flour crust, layered with decadent Gulab Jamuns, filled with yogurt and whipped cream filling, and finished with sliced pistachios, dried rose petals ~ it’s pure indulgence!
You’ll have a hard time saying no to the second serving of this tart!
This Gulab Jamun yogurt tart has celebratory moments written all over it. It’s the best dessert you can ever have with 3 layers of perfection.
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!
What is Gulab Jamun Yogurt Tart?
For those unfamiliar with the term, the name Gulab Jamun combines two words – Gulab means ‘rose,’ and Jamun is a kind of dark-colored Indian Berry.
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.
Ingredient list for Gulab Jamun tart
» Almond flour — the binding ingredient in our crust and lends a great nutty flavor. Please use blanched almond flour for this gulab jamun tart. Almond flour is a very fine powder. Please do not use almond meal as it’s coarse in texture and will lend a smooth finish to the 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.
» Yogurt — strained yogurt is what makes this tart so creamy and delicious. You can use two 8 oz pack of cream cheese instead.
» 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
How to make Gulab Jamun Yogurt Tart?
Step: 1 – Prepare Strained Yogurt
1. Line a fine sieve or colander with a cheesecloth. Place a bowl underneath the sieve. Now, pour yogurt into the middle of the cheesecloth.
2. Gather the sides of the cheesecloth and tightly fold the cheesecloth. Do not squeeze the cheesecloth.
3. Place a plate and heavyweight over the folded cheesecloth.
4. 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.
Prepare your oven – Preheat oven to 350°F. Lightly grease an 8-inch quiche tart pan with removable bottom. Set aside
Step: 2- Prepare the Crust
5. Combine almond flour, ghee, honey, and cardamom powder to a food processor.
6. 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.
7. 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.
8. 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.
Bake the pie pan in the preheated oven until the crust is golden brown, about 10-12 minutes.
Remove the tart pan from the oven and set aside to cool.
Step: 3- Prepare the filling
While the crust is cooling, let’s make the filling.
9. Dissolve and hydrate agar-agar in lukewarm water. Let it set.
10. Soak saffron strands in warm milk. Saffron will release its golden color and aroma when mixed in warm milk.
11. Remove the strained yogurt from the muslin cloth.
12. Transfer it to a large mixing bowl.
13. Add powdered sugar to the strained yogurt.
14. Stir in cardamom powder and kewra essence.
15. Add hydrated agar-agar and saffron milk to the bowl.
16. Stir all the ingredients together until well mixed. Add whipped cream and fold until smooth. Set aside.
Step: 4- Assemble the Gulab Jamun Yogurt tart
After the crust has cooled completely, arrange sliced Gulab Jamuns into the pre-baked tart shell.
17. Pour the yogurt filling over the sliced gulab jamuns.
18. Using a small spatula spread the yogurt filling over the Gulab Jamuns.
19. Smooth the top.
20. 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.
Frequently asked questions
How to determine if the yogurt is strained?
Line the sieve with cheesecloth. Place a bowl underneath the sieve. Now, pour yogurt into the middle of the cheesecloth.
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.
What can you use instead of yogurt?
This Gulab jamun tart is made with strained yogurt. But by all means, swap out yogurt for low-fat cream cheese, mascarpone cheese, or simply whipped cream.
Can you make Gulab Jamun Yogurt tart ahead of time?
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.
Let me know what you think!
Impress your friends and family this festive season with this super-rich and luscious Gulab Jamun yogurt tart.
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.
CRAVING FOR MORE, TRY THESE OTHER OPTIONS!
Gulab Jamun Yogurt Tart
INGREDIENTS
PREPARE THE CRUST
- 3 cups Almond Flour
- ¼ cup Honey
- 3 tablespoons Ghee
- ⅛ teaspoon Cardamom Powder
LAYERS
- 9 – Gulab Jamuns cut into halves
FILLING
- 4 cups Yogurt will produce 2 cups of strained yogurt
- ½ cup Powdered Sugar
- ¼ teaspoon Saffron strands mixed in warm water
- 1 cup Homemade Whipped cream
- 1 tablespoon Agar-Agar powder
- 1 teaspoon Kewra Essence
- ½ teaspoon Cardamom powder
GARNISHES
INSTRUCTIONS
PREPARE STRAINED YOGURT
- Line a fine sieve or colander with a cheesecloth. Place a bowl underneath the sieve. Now, pour yogurt into the middle of the cheesecloth.
- 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. Store the yogurt in the fridge.
PREPARE THE CRUST
- Preheat oven to 350°F.
- 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 pie 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.
- Bake the pie pan in the preheated oven until the crust is golden brown, about 10-12 minutes.
- Remove the tart pan from the oven and set aside to cool.
PREPARE THE FILLING
- While the crust is cooling, let’s make the filling.
- 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.
- Add powdered sugar to the strained yogurt. 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.
ASSEMBLE THE GULAB JAMUN YOGURT TART
- After the crust has cooled completely, arrange sliced Gulab Jamuns into the pre-baked tart shell.
- Pour the yogurt filling over the sliced gulab jamuns.
- Using an offset spatula spread the even layer of yogurt filling over the Gulab Jamuns.
- Cover the tart lightly with a foil and 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.
Hello Ruchi,
I made this tart last night and it was very good. My family ❤️ it. The whole tart is gone except a piece. Wish I could share a pic with you. Thank you so much for making delicious desserts.
Regards and love
Sumi 🥰🥰
Thank you so much, Sumi, for your kind words. 😊
So glad that you and your family loved this tart.
Awesome recipe . I tried it and all of us loved it. Thanks for making it simple and yummy at the same time.
Thank you, Megha!
So glad you liked the recipe. 😊
Hi Ruchi,
Can this tart be made with Greek yogurt?
Yes, absolutely! Greek yogurt works great.
Could you please tell me how to replace honey in the tart dough? I don’t like it’s flavour, hence don’t want to add
Aditi, you can replace honey with sugar. Since honey is sweeter than sugar you can swap it with 1/3 cup of powdered sugar and 2 tablespoons of milk or water.
Hi, I had a doubt. Won’t the tart turn soft as we keep it in the fridge after setting the yoghurt and gulab jamuns in it?
Aditi, since the tart base is baked and this recipe uses hung curd ( with no moisture) – the tart will maintain its structure ( and not soggy) for at least 6-8 hours.