ROSÉ JELLY AND VANILLA TART
SERVES 8 PREP 30 MINUTES (PLUS REFRIGERATION AND COOLING) COOK 10 MINUTES
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 ½ cup caster sugar 1 vanilla pod, split 3 gelatine leaves Rosé Jelly ¼ cup caster sugar 1 cup rosé wine 2 gelatine leaves
1 Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan. 2 Using a food processor, process biscuits, coconut and pecans until fine crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Place on a tray. Refrigerate for 20 minutes. 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. 4 Pour cream mixture over biscuit base (see note). Refrigerate for 2 hours or until just firm. 5 Make Rosé Jelly Place sugar, ½ 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. 6 Carefully pour jelly over vanilla layer. Refrigerate for 4 hours or until tart is set. 7 Transfer tart to a serving plate. Decorate with rose petals, if using. Serve. NUTRITION: (per serve) 2247kj; 38.2g fat; 23.2g sat fat; 4g protein; 40.7g carbs; 1.5g fibre; 76mg chol; 256mg sodium.