I love adding a unique twist to classic desserts and this one is a special with a cheeky surprise in it!
This cool, creamy, slightly tart cream cheese filling punctuated with fragrant & warming chai gel is like eating an extremely creamy Chai, which is now one of my favourite ways to have chai. Like we need more reasons, am I right?
This looks deceptively simple while packing a serious punch. Simple enough for an easy-to-whip-up weekend treat yet just fancy enough to impress your guests. Developed for Chaiwalli
Serves 8
Ingredients:
No bake Tart Base
Digestive/gingernut biscuit 150g.
Unsalted butter 55 g, melted
1 tbsp Chaiwali Chai Dust or 1.5 tbsp 11 spice chai lightly crushed.
Salt 1 pinch
Chai Gel
Chaiwalli Chai syrup 200 ml
Water 50ml
Agar Agar ½ tsp
Cheese Mixture
Cream cheese 200g (room temperature)
Thickened cream 250ml
Icing Sugar 30g
Equipment
18 cm Fluted Tart Tin with a removeable bottom, lightly greased
16 cm Pastry ring/ shallow cake tin with a 16cm diameter
Cling film
Small Off-set palate knife / Spoon
Piping bag optional
Method:
For the Chai Gel:
Line the outside of a Pastry Ring with cling film, twist at the sides, ensuring it sits tightly against the ring. Flip over, this creates a removable bottom for the gel.
If using a Cake Tin, line the inside of the tin with cling film, leaving over-hang and, ensuring there are no air bubbles trapped underneath. Place on a baking tray or a plate.
Bring Chaiwalli Chai Syrup and water to a simmer, add in the agar agar and whisk. Allow to boil for 2 minutes. Pour into prepared mould. Refrigerate for 30 mins. or till set. If using cake tin method, rest the mixture on the bench for 10 mins. & freeze for 45 mins. It will help with unmoulding
For the Base:
Pulse biscuit, salt and 11 Spice Chai (if using) or Chai Dust in a blender till they look like fine breadcrumbs, transfer to a bowl.
Melt butter and add to the biscuit crumbs, mix well, and transfer the mixture to the tart tin. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.
For the Cream Cheese Filling
Add cream cheese into a bowl and beat until fluffy, using a handheld/stand mixer.
In another bowl whisk icing sugar and cream to medium stiff peaks.
Add into cream cheese mixture and gently fold everything together, using a spatula, ensuring there are no lumps.
Assembly:
Pipe/Spoon half of the mixture into prepared tart tin, smooth using a palate knife or the back of a spoon and push some mixture onto the edges, creating a dip in the mix.
Run a knife along the edge of the gel. Using the cling film transfer the gel onto the mix, remove the cling film and discard.
Pipe enough cream cheese mix to fill the tin. Smooth out using the palate knife. Reserve any leftover cheese mix for decoration.
Chill for minimum 8 hours or until fully set, in the coldest part of the fridge.
Remove from the fridge just before you slice and serve, up to 30 mins.
*As this recipe contains no setting agent it needs to be chilled and will not do well if left on the bench for long periods.
This recipe does not take long to whip up in one go but the base and gel can be made up to 2 days in advance.
For those of you who would like to try a version with Gelatine/ Vegetarian setting alternative
Keeping the base and gel ingredients and method intact use
Cream Cheese 150g
Cream 250g - 200 grams whisked to soft peaks, 50g to melt the gelatine
Icing Sugar 30g.
Gelatine Sheets (gold leaf) 2ea approx. 5g. / Other Gelatine substitute. Soak gelatine leaves in cold water for 8-10 mins, drain it and heat it 50 ml cream in the microwave for 20 seconds, or additional bursts of of 10 seconds till the gelatine has melted. Make sure not to overheat/ boil the gelatine as it loses its gelling ability if over heated. Pour it into the cheese mix and whisk, quickly fold in the whipped cream and pour into mould to set.
Chai gel with Gelatine
Soak 3 gold strength gelatine leaves in cold water for 8-10 mins. Make the chai gel syrup minus the agar. Turn off the heat. Squeeze out excess liquid from the gelatine and add the chai mix, stir it in ensuring the gelatine had completely dissolved and mixed well into he liquid. Pour into prepared ring and set as per instructions above.