By Thandai Custard Tart is an easy peasy no-bake tart with a base made with Parle-G biscuit. This eggless custard tart made with custard powder is slightly sweet and delicately flavoured with thandai powder which strikes all the right notes. This HOLI enjoy this easy thandai custard tart with your friends and family.
A very HAPPY HOLI to all my lovely friends!!!
Holi, also known as the festival of colors is one of the major festivals of India. Oh how I miss playing Holi and being in India this time of the year. It has been almost 10 years that I have played Holi with friends and family. But atleast I am enjoying it with some delicious desserts and food.
Holi feels incomplete without thandai; a refreshing Indian drink that is made with milk and thandai powder and sweetener, that is consumed during the festival of HOLI and MAHASHIVRATRI.
So I made this eggless thandai custard tart to celebrate the festival. The custard is made with store bought custard powder which makes the work more easy and quick and fuss free. It is absolutely amazing and you do not need an oven to make this tart. It is fragrant and so full of delicate flavours from the thandai powder.
Thandai powder is made with nuts like almonds and cashews, aromatic spices like cardamoms, fennel seeds, poppy seeds with a slight spice kick from the black peppercorns and fragrance from rose petals and saffron.
Here is another delicious thandai recipe that you can try Eggless Funfetti Thandai Biscuits.
How to make Thandai powder?
Thandai powder consists of cashew nuts, almonds, poppy seeds, cardamom seeds, fennel seeds, saffron, black peppercorns and rose petals. You can also add in charmagaz seeds (melon seeds) in it.
Just place all the above ingredients together in a mixer grinder and ground it into a fine powder. Store it in an airtight container in a cool dry place.
Internet is filled with many wonderful recipes made with this powder. If you are left with any powder just use it to make some amazing cookies or kheer with it and enjoy it with your loved ones.
Parle-G biscuit tart base
I think this is the easiest tart base ever. All this recipe calls for is Parle-G biscuits and butter. Crush the biscuits with a rolling pin or a food processor and mix it with a melted butter. Then press it down tightly in the tart tin and chill it in the fridge for an hour until set.
Then simply pour the prepared flavoured custard in the chilled tart base and refrigerate to chill. The custard will be jiggly in the centre but will set very nicely. You can make it 2 days ahead of time refrigerate.
Common, can it get any more easier than this!!
Here are few sweets/dessert recipes that you can try.
GAJAR KA HALWA (Indian Carrot Pudding)
Parle-G Chocolate Truffles with Salted caramel
Spiced Banana and Coconut Fritters
No-bake Thandai Custard Tart with Parle-G base
No-bake Thandai Custard Tart | Eggless tart recipe
Equipment
- Milk Pan
- Tart tin 24 cms
Ingredients
For the custard
- 1 litre Whole Milk
- 5 tbsp Custard Powder arnd 90 grams
- 4 tbsp Sugar/sweetener/honey
- 3 tbsp Thandai Powder Recipe below
For the Biscuit base
- 3 packets Parle G biscuit (210 grams) (crushed)
- 80 grams Butter (melted)
Thandai Powder
- 22-25 Almonds
- 15-18 Cashew Nuts
- 1 1/2 tbsp Fennel seeds
- 1/2 tsp Black Peppercorns
- 8-10 Cardamom seeds whole
- 1 tbsp White poppy seeds/khus khus
- 2 tbsp Dried Rose petals
- 1/2 tsp Saffron
Instructions
Thandai powder
- Place all the ingredients in a mixer grinder and ground into fine powder. Store it in an airtight container.
To make the custard
- Dissolve the custard powder and sugar/sweetener/honey in 1/2 cup of cold milk in a large bowl and keep it aside
- Similarly mix the thandai powder in 3-4 tbsp of milk and keep it aside.
- Heat the rest of the milk to nearly boiling point on medium heat.
- Now add the hot milk on to the custard mix, stirring it well.
- Place it back in the saucepan and bring it to a boil on gentle heat, stirring continuously.
- FInally add the thandai powder paste to the custard and continue boiling on gentle heat, stirring continuously for 2-3 minutes until very thick. The custard is going to be quite thick as it needs to set in the tart.
- Take it off the heat and strain the custard to remove all the bits of spices or lumps, stir gently with the spatula to move things around.
- Let it chill give it a stir once in a while to avoid it from forming a layer on top.
To make the the Parle G tart shell
- Place the biscuits in a freezer bag and crush it into powder with a rolling pin or place it in a food processor and whizz it until powder.
- Then add the melted butter and mix it well.
- Then press it down tightly in the tart tin and chill it in the fridge for an hour or so until set.
Assembling the Thandai custard tart
- Pour the thick custard in the chilled tart base and spread it around with a spatula.
- Top it up with chopped pistachios and rose petals and place it back for at least 4-5 hours in the fridge to set completely. You can make it 2 days ahead of time to enjoy later.
I hope you enjoy this delicious eggless Thandai custard tart as much as we do!
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
Bon Appetit!!!
angiesrecipes
March 10, 2020This looks beyond delicious and so beautiful too!
Arthi
May 5, 2020What’s a substitute for the dried rose flower petals ?
Arpita@Gastronomic Bong
May 5, 2020You can add 1-2 teaspoon of rosewater in the custard. Hope this helps.