• Prep Time minutes
  • Cook Time minutes
  • Serving For People
  • Difficulty

Recipe Description

Pistachio Avocado Base

  • Flour – 2 cups
  • Baking Powder – 2 tsp
  • Salt – 1/2 tsp
  • Unsalted ground pistachio , shelled – 1/2 cup
  • Ripe Avocado – 1
  • Lime juice – 1 tsp
  • Oil melted – 1/4 cup
  • Vanilla extract – 1/2 tsp
  • Sugar – 1 cup
  • Milk – 3/4 cup
  • rose water – 1 tsp
  • Spinach puree – 1/4 cup
  • Milk 1/2 cup mixed with 1 tbsp of Apple Cider Vinegar

For Strawberry Curd-

  • Strawberries stem removed – 100g
  • Sugar – 1/2 cup
  • Milk – 1/2 cup
  • Corn flour – 5 tsp
  • Water – 2 tbsp

For saffron cream-

  • White chocolate chopped – 300g
  • Cream 150ml + 1 tsp warm milk
  • Saffron – few strands

Dark Chocolate ganache-

  • Dark chocolate chopped 150 g
  • Cream – 70 ml
  • Butter – 1 tsp


  1. Preheat oven to 180 degrees and then grease a 7*7” tin with oil.
  2. Cut the avocado in half and remove the flesh of the fruit.
  3. Add to blender and puree with the lime juice until creamy.
  4. Combine dry ingredients in a medium – sized bowl and sift together. In another bowl place apple cider vinegar in milk and whisk until curdled
  5. Add oil, vanilla extract, rose water and blend well and mix together the avocado and spinach puree, sugar and milk well.
  6. Now add wet ingredients to the dry ingredients. Gently fold them together. Only mix until just combined, being careful not to over mix . Spread evenly into the pan and bake for 25-30 mint until a toothpick comes out clean
  7. Remove from the pan after a few minutes and let cool on a wire rack.
  8. For Strawberry Curd:

  9. Combined strawberries with water and cook until soft.
  10. Blend when Cooled. Add sugar in the same food processor and whisk until very smooth.
  11. Whisk together milk and cornstarch in a small bowl and add to strawberry mixture. Puree until mixture is as smooth as possible, scraping down the sides of the bowl occasionally.
  12. Strain the mixture into a medium saucepan and cook over medium heat until it comes just to a boil. Stir very frequently. Cook for about a minute, stirring constantly , until somewhat thickened.
  13. Strain again into a heatproof container and let cool to room temperature.
  14. Store in the refrigerator until cold before serving.
  15. For Saffron Cream:

  16. Soak saffron in milk. Mix together saffron and cream and heat it in a thick pan until it shows tiny bubble on sides.
  17. Pour it over chopped chocolate and whisk until blended well.
  18. Stir in cashew paste and mix nicely.
  19. For Dark Chocolate Ganache:

  20. Heat the cream and pour over chopped chocolate .Mix well until combined.
  21. Stir in butter and mix.
  22. Assembling:

  23. Using Cake crumbs mixed with 2 tablespoon melted butter make the base in tart pan by pressing down.
  24. Refrigerate for half an hour . Pour onto it the cooled strawberry curd.
  25. Let it set for another hour in refrigerator .Use both the ganache as you would like the end result to be.
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.