Rose tarts
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How to make Rose tarts
Yield = 12Prep 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.
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