Exquisite Rose & White Chocolate Saffron Tart
Experience the Exquisite Flavors of Rose & White Chocolate Saffron Tart
Indulge in a dessert that marries the floral elegance of rose, the creamy lusciousness of white chocolate, and the exotic warmth of saffron. The Rose & White Chocolate Saffron Tart is a feast for the senses, combining delicate and luxurious ingredients to create an unforgettable culinary experience.
A Symphony of Ingredients
Rose Petals
The inclusion of edible rose petals infuses a gentle floral note, enhancing both the aroma and the aesthetic of this elegant tart.
White Chocolate
White chocolate offers a creamy sweetness that perfectly balances the delicate flavors of rose and saffron, making each bite as delightful as the last.
Saffron
Saffron adds an unparalleled depth and warmth, transforming this tart into a truly exceptional dessert.
This tart is not only beautiful but also resonant with flavors that linger on the palate, making it perfect for special occasions or as a luxurious treat to elevate any meal.
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons ice water
- For the Filling:
- 2/3 cup heavy cream
- 240g white chocolate, chopped
- 1/4 teaspoon saffron threads
- 1/4 teaspoon rose water
- 2 large eggs
- Edible rose petals for garnish
Мethod of preparation
1. Preheat your oven to 350°F (175°C).2. In a bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until a dough forms.
3. Press the dough into a tart pan with a removable bottom. Prick the bottom of the crust with a fork and chill in the freezer for 15 minutes.
4. Bake the crust for 20 minutes, or until golden brown. Let it cool completely.
5. For the filling, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped white chocolate and saffron threads. Stir until the chocolate is melted and the mixture is smooth.
6. In a separate bowl, whisk the eggs, then slowly add the chocolate mixture while whisking continuously. Add the rose water.
7. Pour the filling into the cooled tart crust. Bake for about 25-30 minutes, or until the filling is set but still slightly jiggly in the center.
8. Allow the tart to cool completely, then refrigerate for at least 2 hours before serving.
9. Garnish with edible rose petals before serving.