Be the star of your next Spring dinner party with this decadently dreamy Vanilla and Rose Jelly Tart, as seen on Taste.com.au. 
INGREDIENTS
- 200g Nice biscuits
- 1/3 cup shredded coconut
- 1/3 cup pecans
- 150g butter, melted
- Sugared edible rose petals, to serve (optional)
FILLING
- 300ml thickened cream
- 1/2 cup caster sugar
- 1 vanilla pod, split
- 3 gelatine leaves
ROSE JELLY
- 1/4 cup caster sugar
- 1 cup rose wine
- 2 gelatine leaves
METHOD Step 1 Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan. Step 2 Using a food processor, process biscuits, coconut and pecans until ne crumbs. Add butter. Process until combined. Press mixture over base and sides of prepared pan. Place on a tray. Refrigerate for 20 minutes. Step 3 Make Filling: Place cream and sugar in a saucepan. Scrape vanilla seeds from pod and add to mixture. Bring to a simmer over low heat, stirring until sugar is dissolved. Remove from heat. Soak gelatine leaves in cold water for 5 minutes or until softened. Squeeze excess water from gelatine. Stir leaves into warm cream mixture until dissolved. Set aside for 10 minutes to cool. Step 4 Pour cream mixture over biscuit base (see note). Refrigerate for 2 hours or until just firm. Step 5 Make Rose Jelly: Place sugar, 1/2 cup water and wine in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is warm. Remove from heat. Soak gelatine leaves in cold water for 5 minutes or until softened. Squeeze excess water from gelatine. Stir leaves into wine mixture until dissolved. Set aside for 20 minutes to cool. Step 6 Carefully pour jelly over vanilla layer. Refrigerate for 4 hours or until tart is set. Step 7 Transfer tart to a serving plate. Decorate with rose petals, if using. Serve. Recipe via Taste.com.au