Ingredients
Base
- 400g digestive crackers
- 150g melted browned butter
Filling
- 900ml single cream
- 450ml double cream
- 1/2 cup 50g corn flour
- 1 vanilla pod
- 1tbsp icing sugar
- 1tbsp rose water
Rose Water Sugar Syrup
- 2cups white sugar
- 1 cup water
- 1tbsp lemon juice
- 1tbsp rose water syrup
Method
- Put digestive biscuits in a food processor and crush until very fine. In a mediium sized bowl add digestives and melted butter and mix and shape into a 9in tarte pan. Press down firmly refrigerate for at least 1 hour up to overnight.
- Set a side 1/2 cup of the single cream and mix it corn flour icing sugar. In a medium sized not stick pot place single cream, double cream and place on emedium heat. Keep stirring and bring to a boil. Pour the corn flour mixtrue and keep stirring until the mixture thickens. Take off heat and add rose water and pour into the pie mould on top of the digestive biscuits.
Rose water sugar syrup
- In a small pot add water and sugar and bring to a boil stirring occasionally for 5-6 minutes. Add lemon juice and boil for 2 more minutes. Take off heat and add rose water.