Strawberry, Rose & Cardamom Granola Tart with Rose Sherbet

What a way to celebrate summer and use those beautiful homegrown strawberries. Take yourself on a journey to the Middle East with this fragrant strawberry, rose & cardamom granola tart. Dusted with a zingy sherbet, this is made to make your mouth water. A nutty granola base means you can even indulge at breakfast…. it’s basically cereal right? Feel free to substitute dried lavender for the rose and omit the cardamom for a whole new twist!

Using the most fragrant of Organic Rose Water and Green Cardamom, this tart Captures the taste Persia. Using Steenbergs Spices guarantees not only authenticity but also superior flavour. They only use the best ingredients and are in support of Fair-trade Businesses. Always respectful of the environment, their Yorkshire Based Business boasts a wildlife corridor and a planted Sedum roof!

Strawberry, Rose & Cardamom Granola Tart

INGREDIENTS

BASE

100g Mixed Nuts, finely chopped (or substitute ground almonds)
40g Unsweetened Desiccated Coconut
180g Rolled Oats
20g Chia Seeds
1 tsp Ground Cardamom
½ tsp Vanilla Extract
80g Honey
70g Coconut Oil
Pinch Salt

ROSE & CARDAMOM CREME PATISSEREIE

480ml Milk
3 Egg Yolks, 1 Egg
1 tbsp Rose Water
90g Caster Sugar
30g Cornflour
½ tsp Ground Cardamom
Pinch salt
Selection of berries, chopped
3 tbsp strawberry jam

ROSE SHERBET

1 tbsp Food Grade Citric Acid
2 tbsp Dried Rose Petals
3 tbsp Icing Sugar

METHOD

Preheat oven 180C. Lightly grease 8 individual tartlet cases or one large flan ring.
For the base, add the honey, coconut oil & vanilla to a pan and heat gently to melt. Mix the remaining ingredients together in a bowl and pour the liquid over. Stir well to combine then pack into your tart cases, ensuring to press up the sides.
Bake on the middle shelf for 15 minutes then leave to cool in the cases before refrigerating until cold.
Meanwhile make the filling by adding the milk to a pan and heating until just steaming (do not boil). Meanwhile whisk the remaining ingredients (except the jam and berries) in a heatproof bowl.
When steaming, pour half the milk onto the eggs whilst whisking. Once combined, pour this back into the pan with the remaining milk (this ensures the milk doesn’t cool too much) heat over a medium heat, whisking constantly until very thick. It will bubble and spit so be careful.
Transfer to a bowl and lay a sheet of cling film directly on the surface to stop a skin forming. Cool then refrigerate.
Make the sherbet by blitzing everything together in a high speed blender. Set aside in an air tight container.
When the filling is cold, use a stick blender to blend it until smooth then pipe into the chilled cases. Top with the sliced berries.
Warm the jam in a pan and gently glaze the berries with a pastry brush. Cool in the fridge for 30 minutes then serve with a dusting of sherbet.