Pistachio Rose Pop Tarts
Recipes by chef Sally Jane
Ingredients
- 1 egg
- 60g pistachios, ground very finely
- 180g all-purpose flour
- 20g fine semolina
- ½ teaspoon ground cardamom
- zest of one lemon
- ½ teaspoon salt
- 112g unsalted butter, cut in pieces and very cold
- 2 tablespoons ice water
- 8 tablespoons rose petal jam
- 110g icing sugar
- 2 tablespoons lemon juice
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