Preheat oven to 340 degrees F (170 degrees C).
Corn Flakes (2 1/2 cups)
Shelled Pistachios (1/2 cup)
Ghee (1/2 cup)
to mix. Transfer to loose bottom baking tart pan. Work mixture up to cover the sides and base.
Place onto a baking tray and bake for 15 minutes. Cool completely.
White Chocolate (2 cups)
Whipping Cream (5.5 oz)
Ghee (4 Tbsp)
in a heatproof bowl. Heat in intervals of 20 seconds until melted.
Saffron Threads (1 pinch)
and whisk until smooth.
Cool completely. Once beginning to thicken and set, pour over the cool tart base. Garnish with
Slivered Pistachios (to taste)
Saffron Threads (to taste)
Fresh Rose Petals (to taste)
Leave to set in the fridge for about 4 hours, or best, overnight.
Gently unmold. Slice and serve.