Rose Petal Tart

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 -4 organically grown roses, petals of
• 1 egg
• 1/4 cup sugar
• 350 g puff pastry
• 150 ml greek yogurt
• 1 egg yolk
• 2 -3 tablespoons rose water
• 2 tablespoons sugar
• 300 ml whipping cream

Recipe

• 1 wash and pat dry rose petals, brush them with slightly whipped egg and coat them in sugar; spread on a sheet of greased paper and let dry completely.
• 2 preheat oven 200°c.
• 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 prick the bottom with a fork and put the dish in the fridge for 15 minutes.
• 5 blind bake the pie shell in the preheated oven for 12-15 minutes.
• 6 meanwhile whip the yoghurt in a bowl with the egg yolk, rose water and the 2 tbsp sugar.
• 7 whip the cream and slowly fold it in the yoghurt mixture.
• 8 pour the yoghurt mixture in the puff pastry shell and bake at 180°c for 20 minutes.
• 9 let it cool to room temperature and then chill until completely set.
• 10 decorate with rose petals and serve.
• 11 (variations: you can use flavoured yoghurt such as vanilla or coconut or pineapple…use your fantasy!).