Thandai cream cheese tart with Pistachio crumble and Gulukand
Thandai as a drink, is relished for its saffron, almond flavours and the cooling effect it has on the system. Holi, is a Hindu festival which marks the beginning of the summers, and thus Thandai, which makes the most popular drink for the festival, is just apt for the occasion.
The flavours are such that they always lift the dish it is added to and are in sync with many Indian desserts and dishes.
Mom would do the Thandai making all by herself, around Holi. Soaking spices, grinding them on a sil batta ( traditional grind stone), And I remember, maa would use the same masala in the Nariyal barfee ( another indian dessert cakes)she would set for shivratri vrat ( fasting for the festival of shivratri).
This dessert in form of a tart came to my list as an idea, when at a Holi party I had to carry jars full of Thandai as the host had requested me to. And when we reached and managed to salvage almost whole of the drink from spillage, I wished I could have used moms method of incorporating the festive flavours into a dessert, which could have been easier to carry.
But then as I am known to be super experimental with lending all possible food the forms to my flavours, the idea popped up to use pistachio flavours in a form of a crumble, flavours of thandai in a refreshing cream cheese mousse, and incorporating the cardamom flavour to my pie crust.
This would make a modern dessert with Indian flavours and perfect to set the festive mood.
|Prep Time||30 Min|
|Cook Time||25-28 Minutes|
|Passive Time||2-3 Hours|
- 250 grams All purpose flour
- 120 grams Chilled Butter
- 20 grams Powdered sugar
- 1 Tbsp Cardamom powder
- 3-4 Tbsp Chilled water
- 200 grams Cream Cheese
- 1 tsp Saffron Dissolved in 1 tbsp milk
- 4 Tbsp Thandai Paste
- 1.5 Cup Whipped Cream
- 150 grams All purpose flour
- 75 grams Brown sugar
- 100 grams Chilled Butter
- 50 grams Pistachio Coarsely Pounded
Pastry Tart crust
Thandai Cheese Cake
- Add powdered sugar and cardamom powder to the flour, and mix well.
- Now chop the chilled butter and dust it all over with the flour lifting with fingers.
- Chill it in freezer for at least 1/2 an hour, or longer for about an hour if time allows.(This is the trick to have flaky crust)
- Now crumble the butter with finger tips, working into the flour, to make it resemble like bread crumbs.
- Now add chilled water and bring the dough together with soft movements, to avoid melting away of the butter, especially in hot weather.
- Cling wrap the dough an dallow to chill for 2-3 hours.
- Beat the cream cheese to have soft peak and smooth texture.
- Fold in the thandai paste, thorughly into the cream cheese, with a swift movement.
- Fold in the saffron ( dissolved in milk) into the whipped cream, and now fold the cream cheese into the whipped cream.
- Allow to chill, while you prepare the tarts shells and pistachio crumble.
- Take out the dough and roll it out to 2-3 mm thickness and roll it over the pie shell, and press it around the corners. Pinch off the extra dough off the edges.
- Use a fork and pinch the base to release any air trapped.
- Bake for 15-18 minutes @ 180 degree C preheated Oven.
- Work in the chilled butter into the flour and sugar mixture, like done for the pie crust, to make it resemble like breadcrumbs.
- Now mix in the pounded pistachios and brown sugar.
- Spread on a baking sheet and bake @ 160 degee for 10 minutes.
- Allow to cool.
- Scoop out the cream cheese mousse or pipe it into the tart shells
- Top with pistachio Crumble and Gulukand
- Decorate with rose petals
- Chill it for at least 2-3 hours.
I usually make the pie dough and cream cheese mousse and allow to chill.
Bake the pie shells and when done allow the oven to come down to 160 degrees for the pistachio crumble.
One can just use chopped pistachio, instead of the crumble.
You can make smaller shells for individual portions.
I have used ready made thandai paste.
No added sugar has been used in the recipe, as the thandai and the whipped cream has enough sugar.
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