In a mixing bowl add the all purpose flour, butter, sugar and crumble them well with using your hand.
Now add ice cold water little at a time and make a dough. Wrap the dough and rest them for few minutes.
Divide the dough into small portions depending on your tart mould size. Roll them into balls and flatten them with a rolling pin.
Put them into the greased tart mould and press them gently. With a help of frok or toothpick prick them randomly in 3-4 places to prevent the tart from puffing up while baking them.
Refrigerate the tart for couple of minutes before baking them.
Place the rasmalai in the prepared tart and fill it with the the rabri.
Garnish with chopped pistachios and saffron strands.
Preheat oven @180° C for 10 minutes wih both filaments switch on (rods)
Bake them in the preheated oven for 20-25 minutes.
Remove from oven and garnish with dried rose petals and serve. You can refrigerate for few minutes before serving them. Taste more awesome when served cold.