Looking for a show stopper dessert for Holi? Try this white chocolate thandai tart which needs only 30 minutes of prep time & a handful of ingredients! And the best part? It is no-bake!
Start by making the crust. Add the ginger snaps to a food processor and pulse a few times until the cookies turn into crumbs. Transfer the crumbs to a bowl and then add 8 tablespoons of melted butter to it (melted but cooled) and mix until the butter is combined with the crumbs the mixture resembles wet sand.
Take your 9 or 9.5-inch tart pan with removable bottom and add the crumbs to the center. Press the crumbs into the pan. First press it to the sides using your fingers and then pack it tightly into the center using your palms or the back of a measuring cup. Then place the pan in the refrigerator while you work on the filling.
To make the filling, chop the white chocolate into small equal size pieces so that they all melt evenly when hot cream is poured over it. Transfer the chopped chocolate to a microwave safe bowl and microwave for 1 minute in 20 seconds increments (so you stop every 20 seconds and do this 3 times). This just softens the white chocolate a little and makes it easier to melt when hot cream is added to it.
Now, cut the remaining 4 tablespoons of butter into small pieces and add that to the same bowl as the white chocolate along with 3 tablespoons of thandai powder (you can even add 2 tablespoons for a more subtle thandai flavor).
Heat heavy cream in a pan on medium heat until it's just beginning to boil (do not boil it, but just when you see bubbles around the edges). Pour this hot cream over the chocolate bowl and let it rest 3 to 4 minutes. Do not touch.
Then take a wire whisk and mix everything together until smooth. In case you see some chunks of white chocolate, you can always microwave the mixture for 15 seconds and then stir again.
Once the ganache is complete smooth, take out the crust from the refrigerator. Pour the filling (ganache) over the crust, the filling will be thick so use a spatula to spread it. Now, place the tart back in the refrigerator and chill for 2 to 4 hours or until set.
Garnish the thandai tart with crushed pistachios, dried rose petals and serve. If you take it out of the refrigerator, let it sit at room temperature for 20 minutes and then slice for better texture.
Notes
This is a great make ahead dessert. You can make this 48 hours in advance and keep it refrigerated. Keep it at room temperature for around 20 minutes before serving.
Make the thandai powder in advance, it keeps well in the pantry for 10 days or 3 to 4 weeks in the refrigerator.