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Cooking the Cheese:

  • Cheese mozzarella, low salt 600 g
  • Sugar 60 g
  • Full Fat Milk 600 ml
  • Corn flour 30 g
  • Rose water 40 ml

The Crust:

  • Icing sugar 30 g
  • Oats biscuit sweet 500 g
  • Rose water 15 ml
  • Butter, melted 150 g
  • Konafa dough 200 g
  • Chocolate tart shell, cooked 10 pc

The Syrup:

  • Water 125 ml
  • Sugar 250 g
  • Lemon, juice 10 ml
  • Rose water 20 ml

Plating:

  1. Cooking the Cheese:

    • Soak grated cheese overnight in cold water.
    • Remove from water and drain well.
    • Put in medium saucepan and on low heat start cooking while stirring constantly , add the sugar.
    • Meanwhile, bring ¾ of the milk to a simmer, make a slurry with the rest of the milk and the corn flour, add to the simmering milk and thicken.
    • While cheese is melting, add the milk mixture to cook the cheese to a soft elastic texture.
    • Add the rose water.
    • Remove from heat and fill in chocolate tart shells.
  2. The Crust:

    • Brush the konafa dough and roll it, bake in oven until golden brown, remove and sprinkle with icing sugar, set aside for garnish.
    • Now for the crust: Crush oats biscuits then add the rose water and melted butter. Place on top of tart - bake the tart for 10 minutes at 180°C.
    • Remove from oven and top it with konafa dough.
  3. The Syrup:

    • Bring water and sugar to a simmer until sugar is completely melted, add lemon juice and rose water, stir and remove from heat, cool down and use to drizzle on top of the ready tart.
  4. Plating:

    • Top with vanilla ice cream and Carte D’or Chocolate Topping.