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No-bake Thandai Custard Tart
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No-bake Thandai Custard Tart | Eggless tart recipe

Thandai Custard Tart is an easy peasy no-bake tart with a base made with Parle-G biscuit. This eggless custard tart 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.
Prep Time10 minutes
Cook Time15 minutes
chill time1 hour
Course: Dessert
Cuisine: American, French, Indian
Keyword: holi recipes, Indian festival, No-bake custard tart, tart with biscuit base, thandai custart recipe, thandai custart tart recipe, thandai recipe
Servings: 8 people
Author: Arpita@Gastronomic Bong

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.