~Masala Doodh Tarts w/ a Rose Cardamom Mousse~

NO BAKE RECIPE!!!!

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Masala Doodh Powder: You can use ready made powder from the Indian store (Kesari Masala Milk Powder) or make it at home:  

4 tbsp milk powder 

2 tbsp crushed almonds 

2 tbsp crushed cashews 

2 tbsp pistachios 

1/2 tbsp saffron strands –> (roast them lightly in the microwave for 10-20 seconds, let it dry and then crush it in the powder mixture)

1/2 tbsp cardamom powder

pinch of cinnamon  

pinch of nutmeg and dry ginger powder (optional)  

Tea masala (optional) <– only the chai masala, not tea leaves!

^ This powder mixture can be stored for months outside and used to make warm flavored milk when needed! 

Filling: 

1.25 cups Heavy cream

2 tbsp sugar 

3 tbsp Masala Doodh Powder 

1 pack cream cheese 

1 cup white chocolate (melted) I used 3 big squares from a white chocolate bark—> see picture for reference!

1 pack of 6 mini Keebler Pie Crust or you can make your own crust at home (3 packs crushed Parle G biscuits+ 1/2 cup butter.. Press the mixture into a Tart/Pie pan)

Whipped Rose Mousse: 

• 1 cup heavy cream 
• 3 tbsp rose syrup 
• pinch of cardamon powder 
• 4-5 tbsp powdered sugar 
• 2 tbsp (whipped) cream cheese 
• 1 tbsp melted white chocolate at Room Temperature 

Part 1: Rose Cardamom Mousse

1. Beat the cream cheese for a few seconds until its a little soft. Mix in the melted white chocolate and mix well! The mixture should be soft.
2. Add the rest of the ingredients together and beat till stiff peaks form (~2 minutes). Refrigerate until further use! Fill it up in a piping bag (optional).

Part 2: Tart Filling (make a little ahead of time)

1. In a pan, simmer some heavy cream+ Masala doodh powder (see above for recipe).
2. Simmer the mixture for 5 minutes and then set in the refrigerator to cool for at least 1.5 hours! 

Part 3: Tart Filling (cont.)

1. Place the white chocolate in a microwave safe bowl. Melt the chocolate by microwaving it at 30 second intervals, stirring in between, until completely melted. Set aside to come to room temperature. 
2. Meanwhile, mix the cream cheese and sugar and start beating it with a hand mixture until its mixed well. 
3. Add the melted white chocolate and beat again for ~40 seconds- 1 minute until the mixture starts to look fluffy. 
4. Add the cold heavy cream  to the mixture and beat the mixture for ~1-2 minutes until the entire mixture is smooth and looks fluffy. 
5. Tip: Make sure the mixture is smooth and the ingredients are fully incorporated by scraping the bowl constantly while whipping all of these ingredients together.
6. Use a scoop and spread it evenly in the little tart/pie cups. 
7. Use a piping bag, and Decorate with Rose Cardamom mousse as you like! (Its the best addition to this little dish). 
8. Decorate with some crushed pistachios (optional). 
9. Place it in the fridge for at least 5 hours before serving! Enjoy 🙂