As promised, here is the other special dessert that I made to celebrate our anniversary. Isn't it just simply beautiful? The crystallised rose petals add a romantic touch to the dessert.
Now I must warn you that whilst crystallising rose petals is easy, the recipe does involve making sweet shortcrust pastry. This in itself is not as daunting as it may seem but it's definitely not a task for the faint hearted! Once the pastry is made, it will need to be either pressed or rolled into a tart tin. I did press my pastry into the tart tin. You are likely to have a moment or two of panic, as I did, soon after you start doing this when you think that there is no way that the pastry will stretch to line the tin. However, stay calm, because as you can see from the pictures below, your courage and frazzled nerves will be rewarded! Like the lemon and blueberry, here is another beautiful marriage of flavours - rosewater and white chocolate. The taste of the rosewater is not immediately apparent but softly blossoms through to leave a refreshing delicate taste in your mouth.
You will need a 12 inch rectangular tart tin (I got mine from John Lewis!)
The rose petals will need to be crystallised at least the day before making the tart.
Recipe adapted from www.sprinklebakes.com
If you do check out this website, you will see that Heather is such an amazing, creative artist.
1 cup plain flour
3 tablespoons caster sugar
1/2 teaspoon of salt
4oz (113g) butter, cut into small cubes
1 egg yolk (Save the white of the egg to crystallise the rose petals!)
1/2 teaspoon pure vanilla extract
3/4 to 1 cup raspberry or strawberry jam (I used raspberry)
12oz white chocolate chopped
1/2 a cup (150ml) of double cream
1/4 teaspoon rosewater (A little really does go a long way, believe me!)
Icing sugar to dust your finished tart
Crystallised rose petals (see below as to how to do this)
Brush your tart tin with sunflower oil or a spray oil.
Sieve the flour and salt and place in your food processor with the sugar and give it a blitz to mix it together.
Add the butter and pulse until you have some pea size lumps of butter.
Add the egg yolk and vanilla extract. This should be enough liquid to bring your pastry dough together but if you find that it has not quite come together, add up to 1 tablespoon of water.
(If you do not have a food processor you can make the pastry by hand following the same procedure)
Lightly flour your surface and turn the dough out shaping it into a rectangular shape. Place the dough into the tin and start pressing it along the length and sides of the tin.
Chill the dough for 45 minutes, after which time remove from the fridge and using a fork, lightly prick the base. Place a piece of baking parchment over the pastry base and line with baking beans. Bake at 180 degrees centigrade for 20 minutes. (You could remove the parchment and beans after 15 minutes of baking and bake for a further 5 minutes) Allow the pastry to cool in the tin on a wire rack.
Once cool, spread the jam over the base.
To make the white chocolate and rosewater filling, take a heavy based pan and on a low heat, melt the white chocolate and double cream. Once you have a smooth mixture, remove from the heat and add the rosewater. Allow the mixture to cool but make sure that it is still pourable and pour over the jam. Place the tart in the fridge so that it can set.
Remove tart from the fridge half an hour before serving. Allowing the tart to come to room temperature will enable you to safely ease the tart out of the tin. Dust the tart with icing suagr and decorate with the crystallised rose petals.
To make the crystallised rose petals, place some caster sugar in a small bowl. Whisk the egg white and paint both sides of the rose petals with the egg white and then sprinkle the petals with sugar, shaking off any excess. Place the petals on a tray lined with parchment and leave the petals somewhere warm to dry out overnight. Any left over petals can be stored in an air tight container for 7 to 10 days.