Vanilla and Rose Jelly Tart

Be the star of your next Spring dinner party with this decadently dreamy Vanilla and Rose Jelly Tart, as seen on Taste.com.au.

 

 

INGREDIENTS

  • 200g Nice biscuits
  • 1/3 cup shredded coconut
  • 1/3 cup pecans
  • 150g butter, melted
  • Sugared edible rose petals, to serve (optional)

FILLING

  • 300ml thickened cream
  • 1/2 cup caster sugar
  • 1 vanilla pod, split
  • 3 gelatine leaves

 ROSE JELLY

  • 1/4 cup caster sugar
  • 1 cup rose wine
  • 2 gelatine leaves

 

METHOD

Step 1

Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan.

Step 2

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.

Step 3

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.

Step 4

Pour cream mixture over biscuit base (see note). Refrigerate for 2 hours or until just firm.

Step 5

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.

Step 6

Carefully pour jelly over vanilla layer. Refrigerate for 4 hours or until tart is set.

Step 7

Transfer tart to a serving plate. Decorate with rose petals, if using. Serve.

 

Recipe via Taste.com.au