Rose water and salted honey tart
| Serves: | 8 |
Ingredients
- 1-3 tsp Pink Himalayan sea salt, ground
- 1 cup Butter, cubed and very cold
- 2 tsp white wine vinegar
- 2 tsp vanilla extract
- a drizzle honey
- 1 Tbsp rose water
- 1/2 cup polenta
- 2 tsp salt
- 3/4 cup Canola oil
- 1/2 cup, melted unsalted butter
- 3/4 cup whipping cream
- 3 organic eggs
- 3 tsp rose water
- 2 tsp cinnamon stick
- A pinch salt
- 2 Tbsp Canola oil
- 2 1/2 cups flour
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Cooking Instructions
- For the pastry, mix the dry ingredients together in a large bowl.
- Add the cubes of butter and toss to coat with the dry ingredients, then use a dough scraper or a knife to chop the butter into pea-sized pieces.
- Add the rose water and 4 tablespoons of cold water while mixing gently.
- Form the dough into a ball with your hand. If it is very crumbly, add 1-2 more tablespoons of cold water.
- Roll the dough out into a 1 cm thick circle on a floured surface.
- Line a 25 cm diameter pie pan with the dough and trim the excess pastry. Cover and chill in the refrigerator. Keep the leftover dough for decorative elements.
- Preheat the oven to 175 °C.
- Blind bake the pastry case, topped with baking paper and baking beans or rice, for minutes. Remove to cool.
- For the filling, mix the eggs and cream together in a medium-sized bowl until smooth. Set aside.
- Combine the butter, sugar, salt and polenta until well blended.
- Add the rose water, honey, vanilla and vinegar and mix until combined, then fold into the egg mixture until well incorporated.
- Pour the filling into the cooled tart crust. Using the leftover dough, make pastry cut-outs such as leaves to decorate the outer edge of the tart.
- Bake in the oven for 45 minutes-1 hour or until the pastry turns golden and the filling is slightly wobbly.
- Remove from the oven and allow to stand at room temperature for 2 hours.
- Sprinkle the Himalayan sea salt over the tart and serve.
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