Chocolate Rose Tart

• butter↗100g g

  softened, plus extra for greasing

• golden caster sugar↗75g g
• egg yolks↗3
• vanilla pod1

  seeds only

• plain flour↗200g g

  plus extra for dusting

• double cream3 tbsp tbsp
• Crème de Cassis↗3 tbsp tbsp
• rose water↗¼ tsp tsp
• powdered sugar250g g
• pink food colouring↗a few drops
• dark chocolate↗100g g
• milk chocolate↗100g g
• double cream75ml ml
• full-fat cream cheese↗150g g
• dark chocolate↗100g g
• дві сливки50ml
• масло↗25g
• шматкова морська сіль↗pinch of
• червоні та рожеві кристалізовані пелюстки троянди

  (куплені в магазині або зроблені власноруч, див. поради)

Step-by-step instructions

1. 1

   Start by making the pastry. Cream the butter and sugar in a large bowl with an electric whisk or wooden spoon until the mixture is pale and light. Add the egg yolks one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then knead the dough by hand until it forms a ball that leaves no marks in the bowl. Wrap in cling film and chill for 30 minutes or overnight.

2. 2

   Preheat the oven to 190 °C/170 °C fan/gas 5 and grease a 23 cm tart tin with a removable bottom and deep flutes. Lightly dust the work surface with flour, then roll out the chilled dough and line the tin, leaving a small overhang. If the dough tears, join the pieces with your fingers (it will seal nicely in the oven). Place a sheet of parchment on the dough and weight it with ceramic beans. Bake for 15 minutes, remove the parchment and beans, then return to the oven for another 15 minutes until crisp and golden.

3. 3

   Trim the excess pastry with a serrated knife so the edge is even with the tin, and let it cool completely.

4. 4

   Combine all the rose and cassis layer ingredients in a bowl, using enough food colouring to achieve a deep pink hue. Pour the mixture into the pastry shell and chill for 10 minutes to set.

5. 5

   Meanwhile, for the cheesecake layer, break the chocolate into pieces and place them in a large heat‑proof bowl. In a small saucepan gently heat the double cream and cream cheese until very hot and melted together. Quickly pour the hot mixture over the chocolate, let sit for 1 minute, then stir until completely smooth and melted. Pour this mixture over the rose‑cassis layer, then return the tart to the refrigerator.

6. 6

   To make the chocolate ganache, place all ganache ingredients in a heat‑proof bowl and heat in the microwave in short bursts until melted (or melt over a pot of barely simmering water). Pour over the cheesecake layer and chill the tart for at least 30 minutes or overnight if desired. A few minutes before serving carefully unmold the tart onto a plate or board. Garnish with a pinch of sea salt and a few rose petals. Slice and serve.