Ingrients & Directions
200 g Sweet pastry
150 g Tagliatelle
6 Eggs
2 oz Caster sugar
1/2 pt Milk
1/2 pt Double cream
2 ts Rosewater
SUGARED ROSE PETALS
Egg whites
Caster sugar
Rose petals
Line 4 individual tart tins with the pastry and bake blind until light
golden brown.
Whisk the eggs and sugar together until light and fluffy. Add the double
cream and rosewater. Cook the pasta in boiling water. Drain the pasta and
toss in a little rosewater syrup.
Drain and place into the pastry containers, pour over the custard mix and
bake for 12 minutes in a preheated oven of 200C/gas 6. Decorate with
sugared rose petals.
Yields
4 servings