Rose Petal Tart

1. 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. 2

   Preheat oven 200u00b0C.

3. 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. 4

   Prick the bottom with a fork and put the dish in the fridge for 15 minutes.

5. 5

   Blind bake the pie shell in the preheated oven for 12-15 minutes.

6. 6

   Meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.

7. 7

   Whip the cream and slowly fold it in the yoghurt mixture.

8. 8

   Pour the yoghurt mixture in the puff pastry shell and bake at 180u00b0C for 20 minutes.

9. 9

   Let it cool to room temperature and then chill until completely set.

10. 10

    Decorate with rose petals and serve.

11. 11

    (Variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple...use your fantasy!).

* Per serving · 4 servings · Values may vary.

No additional tips available.