Iced Lavender Tart with Candied Rose Petals

To make the Iced Lavender Tart with Candied Rose Petals, first make the rose petals. Pat the untreated, washed rose petals dry and place on a flat plate or tray. Baking paper also works well. Separate the eggs and lightly beat the egg whites (do not beat until firm). Using a kitchen brush, brush the rose petals with egg white. Sprinkle with granulated sugar and let dry well, preferably overnight.

For the tart, dissolve the cooking chocolate in a water bath and mix with the Rice Crispies. Pour this mixture into a small tart springform pan with a diameter of 24 cm as the base. Press down well to compact it. In the meantime, bring the kitchen lavender to the boil in milk. Let it boil and then simmer very gently for about 15 minutes, infuse and then cool. Remove the lavender stems.

Beat the egg yolks with the sugar until white and creamy. Dissolve the cooking chocolate in a bain-marie and add to the egg yolk mixture. Pour in the cooled lavender milk and beat the mixture in a bain-marie until it forms a rose, then fold in the Grand Manier and leave to cool.

Whip the egg whites until firm and whip the cream until firm. Fold both into the filling mixture.

Spread the tart filling mixture on the tart base in the tart springform pan.

Place the iced lavender tart in the freezer for a few hours.

Preparation Tip:

Rose petals can be stored in an airtight container for about half a year.

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