This is my signature dish and it came out looking this beautiful in the very first attempt.
For the Tart base:
Blend in all these ingredients till it starts to come together. You can add a bit more of honey if its not forming into crumbs. Take it out of blender and press into the 9 inch Tart pan till its even on all sides and refrigerate for one hour for it to set.
For the Filling:
Soak in 400 gms of cashews overnight in fridge. Take them out of the fridge the next day and throw the water away and rinse them. Blend them. In a pan take 1 cup of soy milk and on medium heat put in dry rose petals that are pesticide free. If you are using dry petals make sure they are more pink than brown. Add in one cup of Honey. Add in 1 teaspoon of Cornflour. For it to set use Agar Agar. Take one spoon and dissolve in water. Then bring that water to boil. Add that boiled water into the milk mix.
As it cools down keep stirring so that lumps don’t form. Once all the steam has left the mix pour into blender in which you blended the cashews. Blend and pour into the Tart pan and using the back of a spoon level it and refrigerate. Decorate it with Rose buds and crushed Pista.