Rosewater Tartlets with Pomegranate and Salted Pistachios
Crisp shortcrust tartlets filled with a rosewater white chocolate ganache, topped with fresh pomegranate and salted pistachios. Makes 6 tartlets.
🍽️ Makes 6
Ingredients
| 1 cup | 240 ml | plain flour (pastry) |
| 1/4 cup | 60 ml | icing sugar mixture |
| 100 g | chilled butter, roughly chopped | |
| 1 | egg yolk | |
| 150 ml | heavy cream (filling) | |
| 250 g | white chocolate, roughly chopped | |
| 1 tsp | 5 ml | rosewater |
| 1-2 drops | pink food colouring (optional) | |
| — | fresh pomegranate, to serve | |
| — | dried edible rose petals, to serve | |
| — | salted pistachios, to serve |
Instructions
To make the pastry
- Process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.
- Roll the dough on a lightly floured surface to a 3 mm-thick disc. Line six, 7 cm fluted tart pans with a removable base with the pastry. Trim edges. Place in the fridge for 30 minutes to rest.
- Preheat oven to 180 degrees C. Place the tart pans on a baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in the preheated oven for 10 minutes.
- Remove paper and weights and bake for a further 15 minutes or until pastry is light golden. Remove from oven and let cool inside cases to room temperature.
To make the filling
- Meanwhile, bring cream to the boil in a medium saucepan. Remove from heat. Stir in chocolate and rosewater. Stir until chocolate is melted and smooth.
- Add food colouring and blend well. Allow to cool. Pour cooled white chocolate ganache over cooked tart bases. Place in the refrigerator to set completely.
- When serving, top with fresh pomegranate seeds and salted pistachios.