Line 4 individual tart tins with the pastry and bake blind until light golden brown.

Whisk the eggs and sugar together until light and fluffy. Add the double cream and rosewater. Cook the pasta in boiling water. Drain the pasta and toss in a little rosewater syrup.

Drain and place into the pastry containers, pour over the custard mix and bake for 12 minutes in a preheated oven of 200 °C/gas 6. Decorate with sugared rose petals.