Makes 1 tart
1 x 200g coconut biscuits
250ml ice water
2 x 385g tin condensed milk
100g Turkish delight (diced)
1 cup lemon juice
5ml rose water
Fresh berries and fresh roses for garnish
Sprinkle the gelatin over the 40ml water, set aside.
Place the biscuits and melted butter into a food processor and mix until the biscuits look like sand. Line a springform cake tin with the biscuit crust and set aside.
Blend the Cremora, ice water, condensed milk at a high speed in an electric mixer until light and fluffy for 5 min. Add the lemon juice and rose water. Mix until smooth. Fold in the Turkish delight.
Heat the gelatin for 30 seconds in the microwave and fold into the mixture. Pour into the prepared cake tin. Let it set in the fridge for 3 hours.
Garnish with fresh berries and fresh roses.