Surprise Your Valentine With the Sweetest Heart-Shaped Rose Tart Recipe!
Valentine’s day is the time to go all out and surprise your loved one — or your crush — with a sweet tart that will simply melt their heart. Dessert doesn’t come any cuter, and although it may look fancy, it is actually super simple to make. Simply trace a heart — or two! — on pre-rolled puff pastry, bake the tart shell then fill it with delicately flavored rose pastry cream. Add heart-shaped sprinkles, mini strawberry hearts (sensing a theme here) and sprinkle with rose petals. Just like that, your boo’s heart AND belly are full :)
And if you want to really push the boat out, then a cupid’s arrow made with royal icing will surely hit the right spot!
For the pastry cream:
For the tart shell (serves 2):
Put the milk, rose petals and rosewater in a small saucepan. Add the eggs, sugar, cornflour and food coloring in a bowl and whisk together vigorously with a balloon whisk.
Heat the milk until almost boiling and strain to remove the rose petals. Gradually add the milk to the eggs and stir together with a balloon whisk.
Return to the pot and cook over medium-low heat, stirring constantly, until it thickens. If you like, add a little butter to make the cream richer and smoother.
Transfer to a bowl and place plastic wrap directly on the cream. Cut a small hole to let steam escape. Cool completely, ideally overnight in the fridge, before using.
Preheat the oven to 400 degrees Fahrenheit. Take the puff pastry out of the fridge and let it stand for 10 minutes. Unroll carefully and trace two heart shapes using a sharp knife. Remove the excess pastry, but keep the hearts on the paper the pastry came rolled in. You can cut small heart shapes with the leftover puff pastry and use them to decorate the tart if you like!
Trace a small border inside the heart shapes and score within the border with a fork, taking care not to pierce all the way through. Transfer the shells to a large baking tray.
Bake for 10-12 minutes until puffed and golden. Remove from the oven and gently press down on the middle of the tart shell to flatten. Lightly brush the edge with the beaten egg. Sprinkle with a little sugar and return to the oven for two minutes. Transfer to a wire rack to cool before filling.
Transfer the cool pastry cream into a large piping bag fitted with a large star tip and pipe the filling inside the tart shell.
Use a small heart-shaped cookie cutter to cut out strawberry hearts.
To make a cupid’s arrow, trace the arrow on greaseproof paper and then draw the arrow with royal icing. This will need to cool completely before it can harden enough to be used, so it should be made the day before.
Decorate with cutout strawberry hearts and the cupid’s arrow, and add sprinkles or any other decorations before serving.
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