The past couple of weeks have been filled with exciting new projects and surprises, although one surprise was rather unpleasant. It involved our Churro bear having surgery. I’m glad to report that he is doing very well, so well that he’s been outside chasing bees (bees!). One thing is for sure, summer already seems like it’s passing by too quickly. Time to grab hold before it’s all gone! I think one of the best ways to do that is to crystallize rose petals, because you can find the most vivid and fragrant organic rose petals during summer months.
I’d like to say there’s nothing fancy going on with this tart, but who am I kidding? Candied rose petals and edible gold leaf is pretty fancy. But there’s simplicity too. Strawberry jam is layered onto buttery tart crust and then everything is covered in rose-scented white chocolate ganache. Going the extra mile with petals and gold leaf just makes it even more dreamy.
Fresh egg white is traditionally used as the “glue” that holds sugar onto the petals, but I like to use meringue powder mixed with water. Besides being safer than fresh egg white, it’s lightly scented with vanilla! It hardens just as well as regular egg whites and, in my opinion, it’s more delicious.
I try to use the crystallized petals within a couple of days after drying because they darken over time, but that’s just personal preference. They will keep for up to 10 days if stored in an air-tight container, and they are still very pretty after they darken.
The small amount of rose water used in the white chocolate ganache is a nice compliment to the strawberry preserves in this tart. It tastes more fruity than floral and does a little dance on your tongue that says “flowers belong in dessert!“.
If you are new to using edible gold leaf, you’ll find that it’s very delicate and just exhaling normally will cause a sheet to fly across the room like a feather! I like to hold one corner down with the tissue included in the packaging and tear pieces away with a pair of dedicated decorating tweezers.
If you’re looking to buy, I found edible gold leaf here.
White Chocolate Rose Water Tart
Source: SprinkleBakes original recipe (tart crust from the SprinkleBakes book)
One 12-inch rectangular tart pan
Prep: 1 hour; total about 2 hours 15 minutes with chilling
1 cup all-purpose flour, plus more for kneading
3 tablespoons sugar
1/2 teaspoon salt
1/4 lb (1 stick) cold butter, cut into 1/2-inch cubes
1 egg yolk
1/2 teaspoon pure vanilla extract
1 tablespoon cold water
1 cup low sugar strawberry jam or preserves
12 oz. good quality white chocolate, chopped
1/2 cup heavy cream
1/4 teaspoon rose water
1/4 cup confectioners’ sugar
Candied rose petals (recipe follows)
Edible gold leaf
- Lightly grease a 12-inch rectangular tart pan with baking spray or clear vegetable shortening. Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse meal with some small pea-size butter lumps. Add the egg yolk, vanilla and water and pulse until just incorporated and the dough begins to form clumps.
- Turn out the dough onto a lightly floured surface and knead together slightly. Gather the dough together and form into a ball. Flatten into a rectangle. Press the dough over the bottom and up the sides of the pan in an even layer with well-floured fingers. Chill the shell for 45 minutes.
- Preheat the oven to 375F. Lightly prick the bottom of the shell with the tines of a fork and bake until the sides are set and the edge is golden, about 20 minutes. Cool completely in the pan on a wire rack.
- When the tart shell is cool, spread the 1 cup strawberry preserves over the crust.
- Combine the white chocolate and heavy cream in a medium saucepan and place over medium-low heat. Whisk slowly until the chocolate is melted and incorporated into the heavy cream. Gently whisk in the rose water. Allow the ganache to cool until just warm and still pourable. Gently pour the ganache over the strawberry preserves. Place the tart in the refrigerator until the ganache is set.
- When the ganache is firm, sift the confectioners’ sugar over the tart and decorate with candied rose petals and edible gold leaf.
Crystallized Rose Petals
Source: SprinkleBakes original recipe
Yield: 20 candied petals
Prep: about 1 hour; total 24 hours with drying time
20 Blemish-free organic rose petals
1 tablespoon meringue powder
½ tablespoon warm water
½ cup extra-fine granulated sugar
Wire rack for drying
- Mix together the meringue powder and water in a small
condiment cup. Pour the extra fine sugar in a separate small bowl. Dip the paint
brush into the diluted meringue and brush a light, even coat onto the front and back
of a rose petal. Dip the petal in the granulated sugar and place on wire rack.
You can also place the petals upright in a clean egg crate to give them
dimension. Repeat process with remaining petals until all are
coated. Let dry at room temperature
until crisp. This will take several hours, and overnight is preferred.
- Use for a decorative garnish or store in an air-tight
container until ready for use.