ADVERTISEMENT
Prepare the tartlet dough:
In a bowl, mix the flour and powdered sugar. Cut in the chilled butter until the mixture resembles fine breadcrumbs. Add the egg yolk and just enough cold water to form a smooth dough. Wrap in plastic and chill for 30 minutes.
Shape and bake the tart shells:
Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and press it into tartlet pans. Prick the bases with a fork to prevent puffing. Bake for 12–15 minutes or until golden brown. Remove from oven and let cool completely.
Make the rose-raspberry jelly:
In a small bowl, dissolve gelatin powder in hot water. Stir in raspberry preserves and rose water until smooth. Let the mixture cool slightly until it thickens but remains pourable.
Assemble the tartlets:
Spoon the rose-raspberry jelly into the cooled tart shells. Top each tartlet with fresh raspberries and sprinkle with dried rose petals if using. Chill in the fridge for at least 1 hour to set.
Finish with flair:
Just before serving, dust the tartlets lightly with powdered sugar for an elegant touch.
Serving and Storage Tips:
ADVERTISEMENT
