1. In a mixing bowl add the cream cheese and rose syrup and combine until smooth using an electric beater. Once smooth, set aside.

2. In a second mixing bowl, add the cold cream and beat using an electric beater until soft peaks form. Avoid over beating to ensure a smooth lump free mixture will be achieved. *Chef’s Tip: Cream whips most effectively when it is cold.

3. Add ⅓ of the whipped cream into the cream cheese mixture and stir through using a spoon to lighten the cream cheese mixture. Once the cream is almost fully combined, add the remaining cream and fold the cream in gently.

4. To assemble the fridge tart, add about a cup of the cream filling to the base of a dessert dish, and use the back of a spoon to spread it out evenly. Cover the cream with a single layer of marie biscuits. Repeat this process until all of the cream mixture and marie biscuits have been used. Ensure that the top layer is a cream filling layer.

*Chefs Tip: break the marie biscuits into smaller pieces if necessary to fill gaps in between the marie biscuits and your dish, creating an even biscuit layer.

5. Refrigerate the tart for at least 2 hours, allowing the biscuit layers to soften.

6. Once the fridge tart has set, garnish with toasted almond flakes, serve and ENJOY!