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How to make Rose tarts

Yield = 12
Prep time: 1:25
Cook time: 0:05
Total time: 1:30

Ingredients

  • 2 titanium-strength gelatine leaves (see notes)
  • 200ml thickened cream
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon rosewater (see note)
  • Few drops pink food colouring
  • 12 x 9cm pre-baked tart shells (see note)
  • 125g punnet raspberries
  • 1 tablespoon icing sugar, plus extra to dust
  • Edible silver leaf (see note), to garnish
  • Unsprayed fresh rose petals, to garnish

Method

  • Step 1 In a bowl, soak the gelatine leaves in cold water for 5 minutes.
  • Step 2 Meanwhile, place the cream and caster sugar in a pan over low heat stirring to dissolve the sugar, then bring to just below boiling point. Remove from heat and set aside.
  • Step 3 Squeeze gelatine to remove excess water, then add gelatine to cream, stirring to dissolve. Stir in rosewater and food colouring. Chill for 30 minutes or until thickened and almost set.
  • Step 4 Divide cream mixture among the tart cases and chill for at least a further 30 minutes or until firm. Place half the raspberries in a fine sieve set over a bowl and press down with the back of a spoon to extract as much juice as possible. Discard solids, then stir icing sugar into juice.
  • Step 5 Garnish tarts with silver leaf, petals and remaining berries, then drizzle with coulis and dust with icing sugar.