Be the star of your next Spring dinner party with this decadently dreamy Vanilla and Rose Jelly Tart, as seen on Taste.com.au.
- 200g Nice biscuits
- 1/3 cup shredded coconut
- 1/3 cup pecans
- 150g butter, melted
- Sugared edible rose petals, to serve (optional)
- 300ml thickened cream
- 1/2 cup caster sugar
- 1 vanilla pod, split
- 3 gelatine leaves
- 1/4 cup caster sugar
- 1 cup rose wine
- 2 gelatine leaves
Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan.
Using a food processor, process biscuits, coconut and pecans until ne crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Place on a tray. Refrigerate for 20 minutes.
Make Filling: Place cream and sugar in a saucepan. Scrape vanilla seeds from pod and add to mixture. Bring to a simmer over low heat, stirring until sugar is dissolved. Remove from heat. Soak gelatine leaves in cold water for 5 minutes or until softened. Squeeze excess water from gelatine. Stir leaves into warm cream mixture until dissolved. Set aside for 10 minutes to cool.
Pour cream mixture over biscuit base (see note). Refrigerate for 2 hours or until just firm.
Make Rose Jelly: Place sugar, 1/2 cup water and wine in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is warm. Remove from heat. Soak gelatine leaves in cold water for 5 minutes or until softened. Squeeze excess water from gelatine. Stir leaves into wine mixture until dissolved. Set aside for 20 minutes to cool.
Carefully pour jelly over vanilla layer. Refrigerate for 4 hours or until tart is set.
Transfer tart to a serving plate. Decorate with rose petals, if using. Serve.
Recipe via Taste.com.au