Step 1

FOR THE SHORTCRUST PASTRYMix the flours together. Add butter and mix to a coarse meal. Add a pinch of salt, the egg and sugar. Knead until you have a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Step 2

Preheat the oven to 350°F. Roll out the shortcrust pastry to around 1/8" thick and line a tart mold (ø 8") with it. Cover dough base with a sheet of parchment paper and fill with pie weights or dried beans. Bake for around 25 minutes. Remove from oven and let cool.

Step 3

FOR THE CREAMHeat milk with the vanilla pod and a few rose petals until it boils. Beat egg yolks with sugar and cornstarch. Strain milk through a sieve and pour over beaten egg yolks. Return mixture to the heat and cook until boiling to obtain a cream. Remove from heat and allow to cool.

Step 4

Whip the fresh cream until peaks start to form. Mix the rose cream with a whisk and incorporate the whipped cream. Flavor with 2 Tbsp. rosewater.

Step 5

TO COMPLETEFill the pie crust with rose cream and decorate with edible flowers.