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thandai pannacotta tart

Thandai pannacotta tart

Refreshing thandai pannacotta in a biscuit crust - a perfect fusion no bake dessert for Holi!
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Ingredients
  

For the crust

  • 2 cups digestive biscuit crumbs from about 40 biscuits
  • 170 grams or 3/4 cup unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom powder optional

For the thandai pannacotta

  • 480 ml or 2 cups cream i used amul 20 % fat cream
  • 120 ml or 1/2 cup thandai syrup or 1/4 cup thandai powder
  • 3 tablespoons sugar
  • 2 1/2 teaspoon gelatin
  • 1 tablespoon edible dried rose petals optional

Instructions
 

To make the biscuit crust

  • Crush or grind the biscuits to a powder.
  • Mix in the salt and cardamom powder
  • Melt the butter and add to the mixture
  • Mix well until a ball formed of the mixture holds well.
  • Press well and uniformly into the base and sides of 9 inch tart pan (preferably loose bottomed)
  • Run a knife along the top edge of the pan to remove excess.
  • Chill in the refrigerator for 30 minutes

To make the thandai pannacotta

  • Mix the cream and thandai syrup ( or powder) well and let stand for atleast half hour.
  • Sprinkle the gelatin over 2 tablespoons water in a small bowl. Let stand for 5 minutes ( blooming the gelatin)
  • Heat the cream in a thick bottomed saucepan (while stirring often) until it just bubbles around the edges.
  • Take off heat and stir in the bloomed gelatin.
  • Heat again for few minutes while stirring. This is to dissolve the gelatin. Do not let the mixture boil though.
  • Take off heat and strain.
  • Pour into the chilled tart case. Sprinkle dried rose petals on top if using.
  • Refrigerate for atleast 3 hours and upto overnight.
  • Remove from tart pan and serve cold !

Notes

This tart stays good for upto 3 days but tastes best the same day its made.
Keep refrigerated until serving.
You can skip the tart case and pour the pannacotta into moulds / serving bowls . It will give you 4 - 5 servings 
You can use any biscuits of your choice for the tart shell but make sure that you mix it well enough.
To remove the tart from the pan , place pan over a tall bottle or jar and push the side of the pan down. So the side falls down . Then gently lift the tart off the base. If the tart seems to stick to the pan , gently nudge a knife between the tart case and pan edge along the entire pan and it will slide off .
Skip salt in tart case if using salted butter.
You can use same quantity of agar agar instead of gelatin.
Thandai syrups and powders have different intensities. Basically you need about  1/2 times the amount you will need to make 2 cups of thandai milk. Use lesser if you find it strong. Taste after mixing into cream and add more as needed. But dont add more than 3/4 cup syrup as the mixture will be too loose.
My measuring cup is 240 ml.