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Rose jelly and vanilla tart
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Prep Time:
350 minutes
Cook Time:
10 minutes
Total Time:
360 minutes
Dreamy rose jelly tart with a buttery biscuit crust and luscious vanilla filling.
Ingredients:
  • 200g Nice biscuits
  • 21.45 gm shredded coconut
  • 82.50 ml pecans
  • 150g butter, melted
  • Sugared edible rose petals, to serve (optional)
  • 300ml thickened cream
  • 107.50 gm caster sugar
  • 1 vanilla pod, split
  • 3 gelatine leaves
  • 53.75 gm caster sugar
  • 250.00 gm rose wine
  • 2 gelatine leaves
Instructions:
  • Prepare a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan by greasing it.
  • In a food processor, pulse biscuits, coconut, and pecans until fine crumbs form. Add melted butter and pulse until mixture comes together. Press the mixture onto the base and sides of a pan. Place on a tray and chill in the refrigerator for 20 minutes.
  • Prepare Filling: Combine cream and sugar in a saucepan. Scrape vanilla seeds into the mixture. Heat over low heat until sugar dissolves and mixture simmers. Remove from heat. Soften gelatine leaves in cold water and then stir into the warm cream mixture until dissolved. Allow to cool for 10 minutes.
  • Drizzle creamy mixture onto biscuit base (refer to note). Chill in the refrigerator for 2 hours or until set.
  • To make Rose Jelly: In a saucepan, combine sugar, 1/2 cup water, and wine over medium-high heat. Stir and cook for 5 minutes until sugar dissolves and mixture is warm. Remove from heat. Soften gelatine leaves in cold water for 5 minutes, then squeeze out excess water. Stir gelatine into the wine mixture until dissolved. Let it sit for 20 minutes to cool.
  • Gently drizzle the jelly over the vanilla layer. Chill in the refrigerator for 4 hours or until the tart is firm.
  • Place the tart on a serving plate, optionally garnish with rose petals, then serve.

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