Saffron White Chocolate Cornflakes Tart
Saffron White Chocolate Cornflakes Tart with saffron infused ghee to bind the crushed cornflakes together. The filling is a saffron white chocolate ganache topped with saffron strands, pistachio slivers and organic rose petals.
Ingredients
Saffron Cornflakes Tart Base
- 2 1/2 cups cornflakes crushed
- 1/2 cup finely chopped almonds pistachios
- 1/2 cup saffron infused ghee
Saffron White Chocolate Filling
- 350 g white chocolate {I used Lindt}
- 150 g whipping cream {I used Amul}
- 50 g clarified butter {ghee} melted
- pinch Generoussaffron strands
Garnish
- Fresh organic rose petals
- Pistachio slivers
- saffron strands
Instructions
Cornflakes Tart Base
- Preheat oven to 170C.
- Crush the cornflakes well by hand.
- Toss the crushed cornflakes, dry fruits and ghee to mix. Transfer to loose bottom baking tart pan. Work up the sides and to cover the base.
- Place onto a baking tray and bake for 15 minutes.
- Cool completely.
Saffron white chocolate filling
- Place white chocolate, cream and clarified butter/ghee in a heatproof bowl. Heat in bouts of 20 seconds until melted.
- Sprinkle over saffron and whisk until smooth.
- Cool completely. Once beginning to thicken/set, pour over the cool tart base.
- Garnish with pistachio slivers, saffron strands and rose petals.
- Leave to set in the fridge for about 4 hours, or best, overnight.
- Gently unmold. Slice & serve.