Total Time
55mins
Prep 20 mins
Cook 35 mins

A lovely and easy heart-shaped tart, perfect idea for Valentine's day or Mother's day, or any other romantic occasion

Ingredients Nutrition

  • 3 -4 organically grown roses, petals of
  • 1 egg white
  • 14 cup sugar
  • 350 g puff pastry
  • 150 ml Greek yogurt
  • 1 egg yolk
  • 2 -3 tablespoons rose water
  • 2 tablespoons sugar
  • 300 ml whipping cream

Directions

  1. Wash and pat dry rose petals, brush them with slightly whipped egg white and coat them in sugar; spread on a sheet of greased paper and let dry completely.
  2. Preheat oven 200°C.
  3. Roll out puff pastry until very thin, put it in a heart-shaped buttered ovenproof dish (pan) leaving an outer edge of about 2 cm, fold the edge inward.
  4. Prick the bottom with a fork and put the dish in the fridge for 15 minutes.
  5. Blind bake the pie shell in the preheated oven for 12-15 minutes.
  6. Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
  7. Whip the cream and slowly fold it in the yoghurt mixture.
  8. Pour the yoghurt mixture in the puff pastry shell and bake at 180°C for 20 minutes.
  9. Let it cool to room temperature and then chill until completely set.
  10. Decorate with rose petals and serve.
  11. (Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple…use your fantasy!).