Turkish delight rosewater tarts

These gorgeous tarts are perfect for special occasions; elegant afternoon tea's, high tea, dessert - anything with a touch of decadence.
turkish delight rosewater tarts


Pistachio pastry
Mascarpone filling


1.Make pistachio pastry; blend or process nuts until chopped finely. Sift flour and icing sugar into a large bowl; stir in nuts. Using fingertips, rub in butter until mixture is crumbly. Add egg yolks and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. Cover, refrigerate 30 minutes.
2.Preheat oven to 180°C/350°F. Grease six deep 9cm flan tins.
3.Divide pastry into six portions. Roll one portion at a time between sheets of baking paper until large enough to line tins. Lift pastry into pan; press over base and side, trim excess pastry. Prick base all over with a fork. Place tins on oven tray; refrigerate 30 minutes.
4.Line pastry with baking paper, fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake a further 15 minutes or until pastry is browned lightly; cool.
5.Meanwhile, make mascarpone filling; combine mascarpone, icing sugar, rosewater and Turkish delight in a medium bowl. Beat cream in a small bowl with an electric mixer until soft peaks form; fold into mascarpone mixture.
6.Divide mascarpone filling among pastry cases. Top with strawberries, turkish delight, nuts, rose petals and fairy floss.

Rosewater varies in strengths depending on the brand; add it gradually to taste. Persian fairy floss is usually labelled `pashmak’ and is available from specialty food stores.


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