Rose Petal Tart Recipes

ROSE PETAL TART

Steps:

• 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!).

ROSE CHEESECAKE TART

Steps:

• For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
• For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
• Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
• Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
• For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
• Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
• Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.