Line 4 individual tart tins with the pastry and bake blind until light golden brown. Whisk the eggs and sugar together until light and fluffy. Add the double cream and rosewater. Cook the pasta in boiling water. Drain the pasta and toss in a little rosewater syrup. Drain and place into the pastry containers, pour over the custard mix and bake for 12 minutes in a preheated oven of 200C/gas 6. Decorate with sugared rose petals.
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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 445 (55%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 1655.6mg||509 %|
|Sodium 552.3mg||19 %|
|Potassium 615.1mg||16 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 39.1g|
|Protein 52.5g||75 %|
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Calories per serving: 809
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