Preheat your oven to 190 deg C
Lightly spray a loose bottomed 22cm fluted tart pan .
Place 3/4 cup of plain flour in a food processor with a pinch of salt , add 75gm of cold butter cut into cubes .
Process until the mixture resembles breadcrumbs .
Tip the mixture into a large bowl , add 1 tsp of icing sugar and just enough cold water to bring the dough together .
Turn out onto your bench that has been lightly dusted with flour .
Roll out the dough about 3''/ 8 cm larger than your pan .
Carefully lift the dough into your pan and press to fit .
Trim the excess pastry by running the rolling pin over the edges .
Fit a piece of baking paper into the tart shell and fill with dried rice / beans and chill in the refrigerator for 30 minutes .
Remove the shell from the refrigerator and bake blind for 10 minutes , then remove the beans and baking paper and bake for a further 5 minutes .
Now for the filling ....
Mix 1 cup of cottage cheese with 1/2 cup of cream cheese and 1/2 cup of heavy cream together until smooth .
Now stir in 2 lightly beaten egg yolks and 1 whole egg , 2 tbs of castor sugar and 4 tbs of flower honey ( mixed blossom honey , lavender honey) mix until very smooth .
Pour this mix into the pastry shell and bake for 30 minutes .
Remove from the oven and let cool in pan for 10 minutes .
Drizzle with honey and decorate with sugared rose petals , or you can sprinkle with crushed honeycomb or pistachios rolled in honey .
Sugared rose petals can be purchased from speciality shops .. or you can prepare sugared rose petals easily in the summer months .
Lightly spray a loose bottomed 22cm fluted tart pan .
Place 3/4 cup of plain flour in a food processor with a pinch of salt , add 75gm of cold butter cut into cubes .
Process until the mixture resembles breadcrumbs .
Tip the mixture into a large bowl , add 1 tsp of icing sugar and just enough cold water to bring the dough together .
Turn out onto your bench that has been lightly dusted with flour .
Roll out the dough about 3''/ 8 cm larger than your pan .
Carefully lift the dough into your pan and press to fit .
Trim the excess pastry by running the rolling pin over the edges .
Fit a piece of baking paper into the tart shell and fill with dried rice / beans and chill in the refrigerator for 30 minutes .
Remove the shell from the refrigerator and bake blind for 10 minutes , then remove the beans and baking paper and bake for a further 5 minutes .
Now for the filling ....
Mix 1 cup of cottage cheese with 1/2 cup of cream cheese and 1/2 cup of heavy cream together until smooth .
Now stir in 2 lightly beaten egg yolks and 1 whole egg , 2 tbs of castor sugar and 4 tbs of flower honey ( mixed blossom honey , lavender honey) mix until very smooth .
Pour this mix into the pastry shell and bake for 30 minutes .
Remove from the oven and let cool in pan for 10 minutes .
Drizzle with honey and decorate with sugared rose petals , or you can sprinkle with crushed honeycomb or pistachios rolled in honey .
Sugared rose petals can be purchased from speciality shops .. or you can prepare sugared rose petals easily in the summer months .
I so want to be a beekeeper but I know it is not possible where I live ,so I purchase beekeeper honey , unadulterated honey and so many natural flavours from all over Australia .
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