Directions

1. Make crust: In a food processor, process cookies into crumbs; add melted butter and salt. Press into the bottom and up the sides of a 9-inch tart pan, thicker on the sides and thinner at the bottom. Place crust in freezer to set.
2. Make filling: Heat milk until just steaming. Remove from heat and add chai tea bags. Cover and steep 10-15 minutes. It should be strong but not bitter. Remove tea bags.
3. While milk is steeping, sprinkle gelatin over cold water in a small bowl. Let bloom for 5–10 minutes. Place chopped white chocolate in a medium bowl and set aside. Stir the bloomed gelatin into the hot milk until fully dissolved. Pour hot milk mixture over the chocolate. Let sit 30 seconds, then whisk gently until smooth. If chocolate does not fully melt, place in microwave for 10-20 seconds and whisk until smooth. Stir in cold heavy whipping cream slowly to preserve the emulsion. Pour into tart shell. The filling will be liquid; for easier pouring, place the tart shell in the refrigerator and pour the filling directly into the shell. Cover and refrigerate at least 3 hours, preferably overnight, until firm.
4. Make Gelée: Once filling is firm, bloom gelatin in cold water for 5 minutes. Warm cherry juice, sugar, and cloves in a small saucepan until sugar dissolves. Remove from heat and stir in bloomed gelatin until dissolved. Let cool until just barely warm, remove cloves, then pour over chilled filling. Chill at least 3 hours until set.