Divine decadence with this beautiful recipe by Matt Golinski. Perfect for a high tea, birthday treat, or just to indulge in all by yourself!. Here is the recipe for you using our Hum Honey Cold Fusion Organic Australian Rose Petal Honey
You can purchase Hum Honey Cold Fusion Organic Australian Rose Petal Honey here.
Makes 12
Ingredients:
500ml milk
75gm semolina
75gm castor sugar
25gm butter
zest of 1 lemon
½ tsp vanilla paste
pinch ground cinnamon
3 eggs, lightly whisked
75gm pistachios, crushed
1 pkt filo pastry
125gm butter, melted
150gm Hum Honey Cold Fusion Organic Australian Rose Petal Honey
500gm watermelon, diced
½ cup fresh organic rose petals to garnish
Method:
Preheat oven to 170°C.
In a medium saucepan, mix together the semolina, milk, sugar, butter, lemon zest, vanilla and cinnamon and stir over the heat until the mixture boils and thickens.
Allow to cool for 10 minutes before stirring in the eggs and pistachios.
Lightly brush a twelve hole muffin tin with melted butter.
Lay out a sheet of filo pastry and lightly brush with melted butter.
Fold in half and brush again with butter, then fold in half two more times, brushing with butter each time, until you have a small rectangle that fits neatly into the muffin tin.
Repeat with more pastry until all of the muffin tins are lined, then divide the semolina mixture between the pastry shells.
Bake for 35 – 40 minutes until the pastry is golden and crispy.
Remove from the tins and place on a serving platter.
Gently stir the Hum Honey Cold Fusion Organic Australian Rose Petal Honey through the watermelon and divide between the tarts.
