Tart shells: 6 (store-bought or homemade)
Cream cheese: 200 g (softened)
Powdered sugar: 50 g
Thandai syrup: 2 tbsp
Whipped cream: 50 g
Chopped nuts (almonds, pistachios): 2 tbsp (for garnish)
Saffron strands: A pinch (optional)
Cream cheese and powdered sugar should be beaten together in a bowl until smooth. Stir in the thandai syrup.
Add the whipped cream and fold gently to make the mixture light and fluffy.
Using a spatula to level the top, spoon the mixture into the tart shells. To set, place the tarts in the refrigerator for at least four hours.
Before serving, garnish with chopped nuts and strands of saffron.