Mar 19, 2024 Holi has always been one of my favorite festivals. I really miss those days when I would sit with mom a week before Holi and help her in making gujiya and all other Holi snacks like namak para, shakarpara and so much more. While those wonderful childhood days can’t come back, I try to relive those moments through food. And while the traditional gujiya and dahi bhalla are always on the Holi menu, so are the fun fusion dessert recipes. As soon as we approach spring & Holi, I make a batch of thandai powder and keep it in my pantry. I love doing this because I can make so many wonderful things from this starting from thandai to thandai cookies, thandai burfi and so on. This year, I used it to make this no-bake white chocolate thandai tart. This tart is so easy to make that literally anyone can make it and it needs zero baking skills. Are you ready to make it for your Holi party this year? This tart is not easy to make but also looks so pretty and if you have been following me for for long, you know I am all about easy but stunning looking desserts and this Thandai tart ticks all those boxes!
Make Ahead
This is a great dessert to make ahead for your Holi party. It can easily be made up to 48 hours in advance. Just bring it to room temperature for 30 minutes before serving. It actually holds very well at room temperature and you will not have any problems slicing it. Add 300 grams of ginger snaps (around 45 ginger snap cookies or any other cookie that you are using) into your food processor. Pulse a few times until the cookies turn into crumbs. Then transfer the cookie crumbs into a bowl. Meanwhile, melt 8 tablespoons of butter (113 grams, I used salted butter but you can use unsalted butter) and let it cool down a bit. Then mix this melted butter with the cookie crumbs. Now take your tart pan with a removable bottom (I used a 9.5 inch pan) and add the cookie crumbs to the pan. Press the crumbs into the tart pan using your hands first. Press the crumbs to the sides first with your fingers. And then press them into the center using the back of your measuring cup until it is tightly packed. Place the pan in the refrigerator while you make the filling. First chop 340 grams (12 oz) of white chocolate into small equal size pieces. This is to make sure that all the chocolate melts evenly when we pour hot cream over it. I like to soften the chopped white chocolate a little before pouring cream over it. So, transfer the chopped white chocolate into a microwave safe bowl and then microwave it for 1 minute in 20 seconds increment. So after every 20 seconds, take the bowl out, stir the chocolate and place it back into the microwave and do another 20 seconds and then the final 20 seconds. This softens the white chocolate a little making it easier to melt when cream is poured over it. Add 4 tablespoons of butter (around 56 grams) to the white chocolate bowl now. Make sure the butter is also chopped into small pieces before you add that to the bowl. Also add 3 tablespoons of thandai powder. You can even add 2 tablespoons if you want a subtle thandai flavor but 3 is what worked best for me. Now, heat 1/2 cup heavy cream (120 ml/4 oz) in a pan until it just about begins to boil (do not boil it). Pour this hot cream over the bowl of white chocolate (to which we also added thandai powder & butter) and let it sit for 3 to 4 minutes. Now, take the tart pan out of the fridge and pour this white chocolate thandai ganache over it. Spread it out over the tart using a spatula. Transfer the tart pan back into the refrigerator for 2 to 4 hours. You can even do this overnight. Once set, decorate the white chocolate thandai tart with crushed pistachios and dried rose petals. You can even pipe some whipped cream if you like. Remove the removable bottom from the tart pan and transfer your tart to your serving plate. Cut into slices and enjoy!
title: “White Chocolate Thandai Tart No Bake " ShowToc: true date: “2024-10-15” author: “Susan Ritz”
Mar 19, 2024 Holi has always been one of my favorite festivals. I really miss those days when I would sit with mom a week before Holi and help her in making gujiya and all other Holi snacks like namak para, shakarpara and so much more. While those wonderful childhood days can’t come back, I try to relive those moments through food. And while the traditional gujiya and dahi bhalla are always on the Holi menu, so are the fun fusion dessert recipes. As soon as we approach spring & Holi, I make a batch of thandai powder and keep it in my pantry. I love doing this because I can make so many wonderful things from this starting from thandai to thandai cookies, thandai burfi and so on. This year, I used it to make this no-bake white chocolate thandai tart. This tart is so easy to make that literally anyone can make it and it needs zero baking skills. Are you ready to make it for your Holi party this year? This tart is not easy to make but also looks so pretty and if you have been following me for for long, you know I am all about easy but stunning looking desserts and this Thandai tart ticks all those boxes!
Make Ahead
This is a great dessert to make ahead for your Holi party. It can easily be made up to 48 hours in advance. Just bring it to room temperature for 30 minutes before serving. It actually holds very well at room temperature and you will not have any problems slicing it. Add 300 grams of ginger snaps (around 45 ginger snap cookies or any other cookie that you are using) into your food processor. Pulse a few times until the cookies turn into crumbs. Then transfer the cookie crumbs into a bowl. Meanwhile, melt 8 tablespoons of butter (113 grams, I used salted butter but you can use unsalted butter) and let it cool down a bit. Then mix this melted butter with the cookie crumbs. Now take your tart pan with a removable bottom (I used a 9.5 inch pan) and add the cookie crumbs to the pan. Press the crumbs into the tart pan using your hands first. Press the crumbs to the sides first with your fingers. And then press them into the center using the back of your measuring cup until it is tightly packed. Place the pan in the refrigerator while you make the filling. First chop 340 grams (12 oz) of white chocolate into small equal size pieces. This is to make sure that all the chocolate melts evenly when we pour hot cream over it. I like to soften the chopped white chocolate a little before pouring cream over it. So, transfer the chopped white chocolate into a microwave safe bowl and then microwave it for 1 minute in 20 seconds increment. So after every 20 seconds, take the bowl out, stir the chocolate and place it back into the microwave and do another 20 seconds and then the final 20 seconds. This softens the white chocolate a little making it easier to melt when cream is poured over it. Add 4 tablespoons of butter (around 56 grams) to the white chocolate bowl now. Make sure the butter is also chopped into small pieces before you add that to the bowl. Also add 3 tablespoons of thandai powder. You can even add 2 tablespoons if you want a subtle thandai flavor but 3 is what worked best for me. Now, heat 1/2 cup heavy cream (120 ml/4 oz) in a pan until it just about begins to boil (do not boil it). Pour this hot cream over the bowl of white chocolate (to which we also added thandai powder & butter) and let it sit for 3 to 4 minutes. Now, take the tart pan out of the fridge and pour this white chocolate thandai ganache over it. Spread it out over the tart using a spatula. Transfer the tart pan back into the refrigerator for 2 to 4 hours. You can even do this overnight. Once set, decorate the white chocolate thandai tart with crushed pistachios and dried rose petals. You can even pipe some whipped cream if you like. Remove the removable bottom from the tart pan and transfer your tart to your serving plate. Cut into slices and enjoy!
