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. With this version, you can serve the perfect modern mithai to your guests while keeping the traditional Indian touch alive. 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 thandai tart

As you all know I am having a moment with Holi this year. Holi is by far one of the most loved festivals in India and why not! Its rare to find people of all class, color, creed and religion come together to celebrate something. Holi does that. Its a celebration of the spirit of people. Celebration of the diversity that is the hallmark of India. And obviously it marks the celebration of a new season and happier times. With that thought playing in my mind, I decided to give my blog , a small but extremely meaningful new addition, something that celebrates unity of this blogger community I am a part of. I have been lucky to have met mostly wonderful bloggers who have been there to uplift me, encourage me and help me whenever I need. A few have become close friends, the sorts you can talk to about anything and everything, share random weirdest things with, even disagree with yet come away knowing that the friendship will remain unaffected.

vegan thandai tart

“She decided to free herself, dance into the wind, create a new language. And birds fluttered around her, writing “yes” in the sky”. -Monique Duval.

With that thought in mind, I am starting a “Guest blogger of the month” series. Every month I will be welcoming a much loved blogger friend here and sharing a few random things about her with you, along with one beautiful dish he/she will bring for you guys. For this month, to help us celebrate Holi with all gusto, I am welcoming Suchi Modi of Elegant Meraki home. As the name suggests, Meraki means ” the soul, creativity or love put into something; the essence of yourself that is put into your work.” That high level of love and passion is clearly visible in her work and the food she brings forth on the blog with so much love! Creativity, passion and talent go a long way and this girl has that in enormous quantity.  A fellow editor at The Feed Feed, Suchi has all kinds of treat for the inner child in us.

vegan thandai tart

Just a look through her recipe index makes the candy loving kid in me do somersaults. As for actual kids, well my tiny adult D has already chosen Chocolate ganache New York Cheesecake and No knead brioche for me to make! And seeing the pictures, I cant wait to make it.

So today, she will be bringing something very special for us, something to celebrate Holi with us. I will be sharing her recipe very soon on my Home page under the title “My blog guest”. In the meanwhile take a look at these absolutely stunning vegan thandai tarts for you to serve on Holi. Everyone loves sweets on festive occasions. Everyone serves sweets on festive occasions. And while ready made sweets make things easier for us, when it comes to really making the guests happy or wowing them, they fall short. I usually do my own sweets that are my individual take on traditional Indian mithai with a contemporary appeal. This vegan thandai tart is exactly that. The traditional coconut barfi or fudge gets a totally new look with these super easy, make ahead vegan thandai tart that is colorful, creamy, layered with different textures and just screams Holi.

vegan thandai tart

The base of the easy peasy vegan thandai tart is made of normal cracker mixed with butter. Baked in some cupcake liners for 8-10 mins, the crust is sweet yet salty, holds form even when removed from the liner and is buttery. The cups are then filled with a mix of fresh cream whipped with coconut fudge and homemade thandai masala till light and fluffy. Pour into the cups and keep it in the fridge to set. When ready to serve, pretty up with some chopped fruits (I used kiwi and strawberry), lots of chopped pistachios, sprinkling of more thandai masala and edible flower. Result?

Vegan thandai tart that looks like a show stopper belonging on a pedestal instead of a plate.

vegan thandai tart

This vegan thandai tart is everything you want a festive dessert to be. Made in my signature style of fun, fast and fabulous, this beautiful dish is flavored through with thandai for a full on Holi hit to your senses. Reminiscent of the simple coconut barfi my mom always makes, redolent with the aroma of saffron and rose, this simple vegan thandai tart gets a modern festive makeover that will make everyone sit up and take notice, and will make you without a doubt the domestic goddess of the street.

thandai sherbat

So go on, indulge your sweet tooth this month, after all Holi comes just once a month. And if this vegan thandai tart isn’t enough for the sweet loving child in you, take a look at these thandai pannacotta with mango and strawberry coulis, this easy Thandai Sherbat (made with homemade thandai masala) or even these mixed fruit popsicles that are as colorful as the festival itself.

thandai pannacotta

Here’s to new beginnings, to standing united in the face of diversity and hatred that permeates the world today. Here’s to being your own modern self while keeping in touch with the traditions of your country. Here’s to being who you are, bonded together with wonderful friends who celebrate life as we know it and stand by you, celebrating every color of your soul. Here’s to friendship and Holi!

Xo,

S.

vegan thandai tarts6

Print Recipe
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.
vegan thandai tart
Prep Time 10 mins
Cook Time 30 mins
Passive Time 2 hrs
Servings
tarts
Ingredients
For the coconut fudge or barfi
For the tart base
  • 20 salty cracker (biscuits like Monaco, or digestive biscuits for a healthy alternative)
  • 30 gms Butter ,chilled and cubed. use almond butter if vegan
For the thandai filling
Prep Time 10 mins
Cook Time 30 mins
Passive Time 2 hrs
Servings
tarts
Ingredients
For the coconut fudge or barfi
For the tart base
  • 20 salty cracker (biscuits like Monaco, or digestive biscuits for a healthy alternative)
  • 30 gms Butter ,chilled and cubed. use almond butter if vegan
For the thandai filling
vegan thandai tart
Instructions
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. 
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14 thoughts

  1. I’m so excited to have you and Sonal in my circle of friends so that I can learn of your beautiful Holi festival! It must be wonderful :-) This Vegan Thandai Tart is so beautiful, I would hesitate to break its loveliness with a spoon or fork! I don’t make many desserts, but this one intrigues me!
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  2. My, what beautiful pictures! The styling in this is amazing- good job, I really appreciate that you allow readers (such as myself) who have limited knowledge of Indian culture, to embrace and learn all about it. Especially during these times, I think learning about others’ culture is so important. You are inspiring me to add more Indian dishes to my meal menus. Thanks for sharing.

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