• 100g creamed butter
• 200g flour
• ½ cup sugar
• ¼ cup water
• 2 cups sugar
• 1/8 cup rose water
• Fresh baby roses
• Sugared roses
PREPARATION
1. Beat the butter with the sugar, then add the sifted flour and water.
2. Align the dough in a 30cm tart pan and bake for 20 minutes at 180°C. Beat the sugar with the rose water at high speed in a stand mixer until creamy.
3. Top the tart with the rose water frosting and decorate with sugared baby roses.
