Press the crushed ladoos into the base of 9-inch tart pan using your fingers or the back of a small glass. You don’t need to grease the pan. You can also make mini tarts using mini tart pans. Place the tart in the refrigerator while you prepare the filling.

To make the Mysore pak (chickpea fudge) filling, follow the instructions in this recipe. Remove the mixture from heat and pour it over the ladoo base. Smooth top using a spatula. Set aside until the filling sets.

Before serving, decorate the tart with your favorite ladoos. I used blueberry ladoos, coconut ladoos and boondi ladoos. Add a few rose petals if you like. Sprinkle with chopped pistachios.