ROSÉ JELLY AND VANILLA TART

Super Food Ideas - - FRIENDS OVER -

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.

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