Rose Petal Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

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

DIRECTIONS

  • 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.
  • Preheat oven 200°C.
  • 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.
  • Prick the bottom with a fork and put the dish in the fridge for 15 minutes.
  • Blind bake the pie shell in the preheated oven for 12-15 minutes.
  • Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
  • Whip the cream and slowly fold it in the yoghurt mixture.
  • Pour the yoghurt mixture in the puff pastry shell and bake at 180°C for 20 minutes.
  • Let it cool to room temperature and then chill until completely set.
  • Decorate with rose petals and serve.
  • (Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple…use your fantasy!).
Advertisement