This rose and vanilla tart is the perfect dessert for a Spring outing.
200g graham crackers
150g butter, melted
300ml thickened cream
1/2 cup caster sugar
1 tsp vanilla bean paste
3 tsp gelatin powder + 3 tbsp water
1/4 cup caster sugar
1 cup rose wine
2 gelatine leaves
Sugared edible rose petals, to serve
11cm x 34cm rectangular loose-based fluted tart pan.
Add the graham crackers to a food processor and process until they turn to crumbs. Add the butter and process until combined. Press mixture over base and sides of prepared pan. Place on a tray. Refrigerate for 20 minutes.
Add the powdered gelatine to a small microwave safe bowl along with the water and mix until well combined. Microwave for 30 seconds.
Add the cream, sugar and vanilla bean paste to a large microwave safe bowl and microwave for 2 minutes. Use a whisk to whisk until the sugar is dissolved.
Pour into the base and chill for 1 hour or until set.
Add the rose wine and sugar to a microwave safe bowl and microwave for 2 minutes. Whisk until the sugar is dissolved. Add the powdered gelatin and mix until dissolved. Allow to cool for 10 minutes before pouring into the set tart. Chill in the fridge for 1 hour.
Finish by adding silver leaf and sugared rose petals before serving.