Preheat oven to 340 degrees F (170 degrees C).
Toss the Corn Flakes (2 1/2 cup), Shelled Pistachios (1/2 cup), and 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.
Place White Chocolate (350 gram), Whipping Cream (150 gram), and Ghee (50 gram) in a heatproof bowl. Heat in intervals of 20 seconds until melted.
Sprinkle over 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), and Fresh Rose Petals (to taste).
Leave to set in the fridge for about 4 hours, or best, overnight.
Gently unmold. Slice and serve.