|| Tart Shells || Mix ingredients together until it forms a crumble. Sprinkle into individual tart shells and press down the edges until uniform. If you make them thicker, they will be easier to remove from the molds and not break. Make them at least 1/8″ – 1/4″  thick. 

Place in the fridge for 30 minutes until the butter in the crust has solidified.

Preheat the oven to 350 degrees. Poke holes in the bottom of the tarts to vent any steam. Place on a cookie sheet and in the oven for about 20-25 minutes. Don’t bake until golden brown, just until done. Let tarts cool 20 minutes before removing from the molds.

|| Crème || Whisk egg yolks and granulated sugar together until pale. Add the flour and corn starch and whisk until combined. Split vanilla bean in half lengthwise, and scrape out seeds. In a small saucepan, heat milk and vanilla bean together on medium low heat until steam just starts to rise from the top. Remove from heat and very slowly add to the yolk mixture. Whisk vigorously to prevent cooking the eggs too fast. Place the mixture back into the saucepan and place over medium heat, stirring constantly until thickened. Remove from heat and add the rosewater extract. If your rosewater is diluted, add more to your preference. 

Transfer mixture to a bowl and cover with plastic wrap with the plastic is touching the crème completely. Refrigerate for an hour until it’s cool enough to handle. Place crème in a piping bag with a French star tip or whatever tip you prefer. Pipe a generous amount of crème into the tart shells. Sprinkle with food grade dried rose petals for garnish.