Enjoy with the Creation Stars Sauvignon Blanc Late Harvest
Yields 16 portions
200 g flour
55 g icing sugar
¼ tsp salt
115 g cold butter
1/2 tsp vanilla
Preheat the oven to 190° C.
Mix the flour, icing sugar and salt.
Rub in the butter.
Add the egg and mix till a dough forms.
Wrap with cling film and refrigerate for 1 hour.
Press into a round, greased tin and refrigerate again.
Blind bake for 30 minutes and cool down.
350 g white chocolate
120 ml cream
1/4 cup butter
100 g fresh raspberries, halved
Melt everything together except for the raspberries.
Pack the raspberries in the tart case and pour over the filling.
100 ml cream
50 ml litchi purée
Whip the two ingredients together to form stiff peaks.
120 g egg white
240 g castor sugar
Whip the egg white till foamy and slowly add the sugar.
When all the sugar has been added, whisk to form stiff peaks.
Line a baking tray with silicone paper.
Spray with non-stick spray.
Spread the meringue thinly and evenly over the silicone paper.
Dry out in the oven at 70° C overnight.
Break into shards.
dried rose petals