Citrus Custard Tart with home-made Rose Jelly & edible flowers!

Pre-heat your oven to 180 degrees Celcius.

Start by making your tart-crust. In a food-processor, combine your powdered biscuits, melted butter and sugar. Blend till well-combined. Take a greased tart pan and with your hand, press the biscuit mixture inside the pan well.

Bake at 180 degrees C for around 8-10 minutes, or till the crust looks well-set and browned in places. Set aside to cool.

Next, prepare your creamy custard! Simple whisk together all of the mentioned ingredients under the custard list, till you have a nice smooth mixture.

Once your tart-base has cooled down, pour your custard mix in upto 3/4th of the pan’s height.

Bake your tart at 150 degrees Celsius for around 30 minutes or till the custard looks thoroughly cooked and the tooth-pick inserted in the middle comes out clean.

Take out your tart from the oven and set to cool completely in the pan itself for at least 1 hour.

To make the jelly, boil the water in a pan. As the water is simmering, add in your sugar and rose extract as well. Switch off the gas.

Into this hot water, sprinkle the gelatin powder and whisk well till it disappears completely. Add the pink color and rose-water to this water and mix well with a spoon.

Let the gelatin water comes to a room-temperature and transfer to the refrigerator for around 20 minutes, till the consistency changes from watery to syrupy!

Once it comes to a syrup like consistency, place the edible flowers on top of your tart and pour the jelly on it till the very brim of the pan.

Transfer carefully to the refrigerator to chill over-night or at least 3-4 hours, till the jelly sets completely! Cut your wonderful set citrus tart with rose jelly, in slices. Serve as dessert with vanilla ice-cream or as it is. Enjoy!