Vegan thandai tart
Vegan thandai tart is a modern twist on the classic thandai sherbat that is loved by everyone on Holi and summer season. Baked cracker forms the crust to a creamy coconut fudge that is further topped with fresh fruits for a textural play on the usual coconut mithai one serves during festivals. Vegan options given alongside.
Servings Prep Time
5tarts 10mins
Cook Time Passive Time
30mins 2hrs
Servings Prep Time
5tarts 10mins
Cook Time Passive Time
30mins 2hrs
For the coconut fudge or barfi
For the tart base
  • 20 salty cracker(biscuits like Monaco, or digestive biscuits for a healthy alternative)
  • 30gms Butter,chilled and cubed. use almond butter if vegan
For the thandai filling
To make the coconut fudge
  1. Start by making the coconut fudge first. Simply boil together water and sugar along with rose essence, cardamom and saffron till it reaches a syrupy consistency.
  2. Once the sugar has dissolved and it has reached a one thread consistency, add the grated coconut. Saute well making sure it doesn’t stick or brown. I use a non stick pan for this. After 4-5 mins, add the ghee and condensed milk to it and let it cook.
  3. Keep sauteeing till the fudge starts leaving the side of the pan easily without getting stuck. Remember to saute it continuously. So please don’t leave this unattended and go. Once the fudge starts moving freely on its own its done. Turn off the heat.
  4. Now pour this into a lighty greased with some ghee pan and let it cool. Spread the top to smoothen it out. After 3-4 mins your can cut into blocks if desired. I usually do this the night before and keep it chilled overnight in the refrigerator ( not freezer).
For the tart base:
  1. Pulse the biscuits till powder. Add the butter cubes and rub together with your fingers till it resembles a coarse crumb. Now line a muffin tin with some cupcake liners. Add 1 1/2 heaping tablespoon in to the liner. Press hard with a spoon to set. Now bake them in a 170C oven for 10 mins. Remove and let cool completely while you make the filling.
For the thandai filling:
  1. Take about 1 cup of the coconut fudge, 50 ml of fresh cream and thandai masala and grind together. It should be creamy but not runny at all. Everything should just be mixed together with no visible streaks of cream remaining. Dont over process this. Remember not to make this too liquid. Taste for sugar, if needed add more and pulse again
  2. Now spoon over the filling into the cooled tarts. Fill to the top and let it chill till needed. Do not freeze.
For the topping:
  1. Garnish as shown in the pic with fresh fruits, pistachios, sprinkling of thandai and edible flowers for a beautiful dessert.
Recipe Notes
As Indians, most of us are not vegans but for those of us who are (either by choice or due to some dietary restriction), please use the vegan alternatives mentioned above. You can use either almond or cashew butter in lieu of butter as both will complement the Indian mithai (coconut fudge) and the thandai flavors as well. 
In place of fresh cream and condensed milk, feel free to use coconut cream (for a lighter feel) or even cashew cream for a richer feel. Both work well with the flavors of the tart.