List of Ingredients
- FOR THE SHORTCRUST PASTRY
- 8 OZ. of all-purpose flour
- 1 1/4 STICKS of unsalted butter
- 3/8 CUP of sugar
- 1/3 CUP of almond flour
- 1 of large egg
- salt
- FOR THE CREAM
- 2 CUPS of milk
- 3/8 CUP of sugar
- 2 OZ. of fresh cream
- 1/4 CUP of cornstarch
- 5 of large egg yolks
- 1 of vanilla pod
- dried roses
- 2 TBSP. of rosewater
- edible flowers
Method
FOR THE SHORTCRUST PASTRY
Mix the flours together. Add butter and mix to a coarse meal. Add a pinch of salt, the egg and sugar. Knead until you have a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
Preheat the oven to 350°F. Roll out the shortcrust pastry to around 1/8" thick and line a tart mold (ø 8") with it. Cover dough base with a sheet of parchment paper and fill with pie weights or dried beans. Bake for around 25 minutes. Remove from oven and let cool.
FOR THE CREAM
Heat milk with the vanilla pod and a few rose petals until it boils. Beat egg yolks with sugar and cornstarch. Strain milk through a sieve and pour over beaten egg yolks. Return mixture to the heat and cook until boiling to obtain a cream. Remove from heat and allow to cool.
Whip the fresh cream until peaks start to form. Mix the rose cream with a whisk and incorporate the whipped cream. Flavor with 2 Tbsp. rosewater.
TO COMPLETE
Fill the pie crust with rose cream and decorate with edible flowers.