Sweet Shortcrust Pastry

  • 60g Unsalted Butter
  • 180g Pure Icing sugar
  • 105g Eggs
  • 65g Ground almonds
  • 500g Plain flour
  • Pinch Salt
  • 50g Callebaut Mycryo Cocoa Butter

Mix the butter and flour until you create a crumb texture. Add the ground almonds, icing sugar and lastly add the eggs and salt. Store in the fridge at 5°C. Roll out to a 2mm thickness and line 2 x 200mm tart rings. Blind bake tart shells at 170°C for 7 minutes, then continue baking for an additional 5 minutes or until you achieve a light golden brown colour. Remove from the oven and sieve Mycryo over the tart whilst still hot. Cool.

Crunchy Almonds

  • 56g Caster Sugar
  • 37g Water
  • 112g Slivered Almonds
  • 37.5g Pistachios Chopped
  • 18g Puffed Rice
  • 22g Freeze Dried Paspberries
  • 67g Callebaut Pistachio Paste
  • 150g Callebaut W2 White Chocolate 28%, pre-crystallised

Combine the water and sugar in a saucepan and bring to a boil.
Coat the almonds in the syrup, and then spread them on a tray covered with a Silpat mat.
Bake the almonds at 160°C until they’re golden brown, stirring them every 5 minutes to ensure even baking.
Cool the almonds completely before mixing them with all of the other ingredients.

Vanilla Rose Cream

  • 750g Full Cream Milk
  • 3g Vanilla beans
  • 280g Egg yolks
  • 150g Caster Sugar
  • 60g Custard powder or corn flour
  • 80g Callebaut Mycryo Cocoa Butter
  • 300g Unsalted Butter (room temperature)
  • 40g Rose Paste or rose water
  • 4g Salt

Warm the milk and infuse with the vanilla for 20 minutes in a container covered with cling film. Strain. Combine the egg yolks, sugar, custard powder slowly add the vanilla infusion and then place back in a saucepan and heat while stirring until boiling. Remove from the heat. Once the mixture reaches 40˚C, gradually incorporate the diced butter, Mycryo cocoa butter and rose paste. Cool for at least 1 hour in the fridge.

Swiss Meringue Sticks

  • 180g Caster Sugar
  • 125g Egg Whites
  • 100g Icing Sugar
  • 20g Cornflour

Heat the sugar and egg white together in mixing bowl over Bain Marie to 60°C. Remove from heat and mix in an electric mixer with the whisk attachment to create a meringue. Fold through the sieved icing sugar and cornflour. Pipe individual strips with a 2mm piping tube onto a tray lined with a Silpat® mat. Either place in a dehydrator for 4 hours at 60°C or bake in the oven at 90°C for 120 minutes.


  • 150g Callebaut 811 Dark couverture
  • 400g Fresh Raspberries
  • QS Freeze dried raspberries
  • QS Crystalized rose petals
  • QS Pistachio slithers

Temper the dark couverture and spread a thin layer on an acetate sheet. Cut two 160mm discs and place a tray on top before setting for 20 minutes in the fridge. Remove the chocolate discs from the acetate and sieve it with the freeze dried raspberries.


Spread the crunchy almond mixture before it sets into the base of the tart and then place in a layer of fresh raspberries. Pipe the prepared rose cream on top with a 10mm piping tube. Place the prepared chocolate disc covered with the freeze dried raspberries on top of the rose cream and then place the prepared meringue discs around the side. Garnish with the pistachios and crystalized rose petals.

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