Mini Kesar Pista and white chocolate tart

Mini Kesar Pista white chocolate tart! These tarts are easy, no bake, delicious and yet another perfect festive dessert for Diwali.

No fuss desserts are my favourite! They are perfect for festive season and parties. The crust of these tarts is a mixture of butter, biscuit and cardamom powder. Filling is also incredibly simple and made with cream, white chocolate, butter and soaked saffron.

This dessert is luscios, creamy and has perfect amount of saltiness to balance out the sweetness. Pretty mouthwatering right? Saffron lends this gorgeous colour and incredible aroma which keeps making you going for more. This dessert reminds of Indian sweets but it's actually a fusion dessert.

Remember the easy Paan and rose trifle jars I shared yesterday with you guys? It's moist, decadent and super easy to make. Well this dessert also is perfect for the festival of Diwali and comes together even more easily. It really is a no brainer and even if you are not into cooking so much, you can create this moreish fusion dessert in like no time. You can make it like 2-3 days in advance and refrigerate.

This dessert is inspired by my No bake chocolate tart which is a must try recipe if you haven't till now! Its a rich dark chocolate dessert which has creamy filling and salty biscuit crust. Here in this white chocolate tart, I have infused white chocolate with saffron and pista to make these cute little and beautiful tarts.

Kesar Pista white chocolate tart- Inspired by popular festive flavor kesar pista! Its simple, easy, incredibly delicious and can be made in advance.

Type: Dessert
Diet: Vegetarian
Serving: Makes 5-6 mini tarts

Ingredients

Crust
3/4th cup marie biscuit

8 tsp melted butter

1/4th tsp cardamom powder

Filling

1 cup white chocolate

1/4th cup cream

1+1/2 tbsp butter

10-15 strands of kesar- soaked in 1 tsp water
Sliced pistachio for garnish

Method

Begin by pulsing biscuits in a processor for the crust.

Tip the powdered biscuit in a small bowl and mix melted butter through along with cardamom powder. Mixture should resemble like slightly wet sand.

Line a cupcake tray with parchment paper cut in small square shapes or cupcake paper liners. Divide biscuit mixture between all the cups equally and press down with the back of spoon to tighten the mixture into paper moulds.

Place cupcake tray in freezer for 10 minutes.

Now prepare the filling. Add cream in a small deep saucepan and turn off gas as soon as bubbles start to show up.

At this point, add chopped white chocolate along with butter. Using a whisk, incorporate chocolate into the cream till you get a smooth mixture. Add soaked saffron strands and mix again.

Now spoon this mixture equally (about 1+1/2 tbsp) over the biscuit crust of all cupcake liners.

Garnish with kesar strands and chopped pistachios and refrigerate for 5-6 hours.

Before demolding, place the tarts in freezer for 30 minutes.

To demold, dip knife in warm water and run along the edges of parchment paper or cupcake liner. Smoothen out the edges with the help of your fingers.

Tastes best when serve cold. These tarts can be refrigerated for 2-3 days.