Pink Peppercorn, Raspberry and Rose Tarts - Choperella
Pink peppercorn, raspberry and Rose tarts are one of my new favourite flavour combinations. The pink peppercorn is subtle which works well with sweetness in the tart and the tart flavour of...
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Ingredients
- 150g salted butter, cubed, at room temperature
- 95g Icing Sugar
- 30g ground almonds
- 1 tsp ground pink peppercorns
- 1 egg, beaten, room temperature
- 250g all-purpose flour
- 100g whole eggs (about 2 eggs)
- 120g granulated sugar
- 70g raspberry puree
- 10g lemon juice
- 2g rose extract
- 150g unsalted butter, room temperature and cubed
- ½ cup whipped cream
- 1 tbsp sugar
- Freeze Dried Raspberries (optional)
- Crushed Pink Peppercorns
- Edible Gold Leaf (optional)
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