Rose Jelly And Vanilla Tart

With a biscuit base, creamy vanilla filling and rose jelly topping, this sweet tart is the dessert of our dreams.

The ingredient of Rose Jelly And Vanilla Tart

• 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

The Instruction of rose jelly and vanilla tart

• 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

Nutritions of Rose Jelly And Vanilla Tart

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