• One 6 inch x 1 inch sweet shortcrust pastry case, premade and cooled.
• 250ml double cream
• 250g good quality white chocolate, broken into small pieces
• 40g unsalted butter, cubed
• 1 ½ tbsp rosewater
• 1 tbsp honey
• 1 pinch saffron
• 2 tbsp pistachios, crushed
• Gold dust to brush on top when set

Heat the cream in a small heavy based saucepan until at boiling point (don’t let it boil).

Add the white chocolate and butter then stir until melted.

Add the honey, saffron, pistachios and rosewater.

Transfer to a bowl and chill in the fridge until cool.

Remove from the fridge and beat for 5 minutes with a balloon whisk if you’re feeling active or use an electric beater if you’re like me!

Return to the fridge for AT LEAST two hours.

You see, white choc has like zero cocoa solids as it’s pretty much made of cocoa butter (like the kind we use on our skin) milk solids and sugar.

This basically means that it will take a lot longer to set than your average milk or dark chocolate.

Remove from the fridge and whip for a few seconds. It should look something like this.

Fill your shortcrust pastry with this filling and smooth over with a hot palette knife.

Return to the fridge for around half an hour. Brush the top with a little gold dust. Bling.

Slice and enjoy

by Pak101.com (few years ago!) / 905 views