Chicken 65 Tart
Greedy for something sweet after lunch or dinner? Banarasi paan parfait is a fusion of Indian and French. This parfait is perfect for after a dinner or lunch as it filled with rose petals and fennel seeds which makes it taste sweeter.
Chicken 65 Tart

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15-17 Min


  • FOR Banarasi Paan Parfait
  • Some fresh cream; roasted fennel seeds; few rose petals; few areca nuts; 1 tbsp betel leaves puree; Some condensed milk; cream cheese; 1 tbsp whipped cream; Some gulkand; water; 1 tbsp corn flour 6 gm gelatine soaked in water; mango puree
  • FOR Wafer Cups Batter
  • Some castor sugar; egg white; Some refind flour; melted butter


  1. 1

    Procedure to make Banarasi paan parfait: In a heated pan, add fresh cream, fennel seeds, rose petals, areca nuts, betel leaves puree and mix it well.
  2. 2

    Add condensed milk and mix it.
  3. 3

    Strain the mixture in a bowl.
  4. 4

    In a bowl add cream cheese and beat it.
  5. 5

    Add the mixture and mix it again.
  6. 6

    Add whipped cream and mix it.
  7. 7

    In a heated pan add gulkand, water and stir it.
  8. 8

    To the pan add the mixture of corn flour & water and mix it well.
  9. 9

    In a bowl add castor sugar, egg whites, refined flour, melted butter and mix it.
  10. 10

    Spread the batter on a silicon mat in circular shapes and bake it in a preheated oven for 5 - 10 minutes.
  11. 11

    To the parfait mixture add gelatin and mix it.
  12. 12

    Add the mixture in a piping bag.
  13. 13

    Add the baked tart a bowl.
  14. 14

    For plating add mango puree, tart.
  15. 15

    Stuff the tart with the mixture.
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Rakhee Vaswani


Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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