Easy, Serves 30


These delicious tartlets are made by are very own Kitchen Warehouse staff member John Newton. You can visit him at Malaga if you need any tips


  • 30 Medium Tartlets from Kitchen Warehouse
  • 100ml Milk
  • 280ml Single Whipping Cream
  • 35g Caster Sugar
  • 175g White Chocolate Drops 175g Callebut from Kitchenwarehouse
  • 1 Egg Free Range
  • 35ml Rose Water
  • Rose Petals decorate


  1. Preheat a fan-forced oven to 150°C, and line a baking sheet with the baking paper or silicon mat.
  2. Space the tart shells out on the tray evenly
  3. In the saucepan, bring the milk, cream and sugar to the simmer over medium heat, but do not boil.
  4. Add the chocolate and let sit for a minute to melt, then whisk until smooth.
  5. Whisk in the egg until smooth
  6. Strain the mixture through the sieve into the mixing bowl and stir through the rose water.
  7. Transfer the mixture to a measuring jug or something with a spout so it can be easily poured
  8. Fill the tart shells with the white chocolate mixture to capacity, and transfer to oven to cook for 10 minutes, or until just set.
  9. Chill before serving and garnish each tart with the rose petals, if using.
  10. Serve with your favourite tea

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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