Description
This Pistachio Rose Tart is a delicate and elegant dessert combining the nutty richness of pistachios with the floral hint of rose water. Set in a crisp tart shell and topped with a vibrant raspberry glaze and edible rose petals, it offers a harmonious balance of textures and flavors perfect for special occasions or a refined treat.
Ingredients
Scale
Tart Shell and Filling
- 1 pre-made tart shell
- 200g shelled pistachios, finely ground
- 100g granulated sugar
- 200 ml heavy cream
- 200g cream cheese, softened
- 2 tbsp rose water
Garnishes
- Edible rose petals for garnish
- 50g crushed pistachios for garnish
Raspberry Glaze
- 100g raspberries
- 50g granulated sugar
- 1 tbsp water
- 1 tsp cornstarch, dissolved in 2 tbsp water
Instructions
- Prepare the Pistachio Filling: In a mixing bowl, combine the finely ground pistachios, granulated sugar, heavy cream, softened cream cheese, and rose water. Beat the mixture thoroughly until it becomes smooth and creamy, ensuring all ingredients are well incorporated.
- Assemble the Tart: Spoon the prepared pistachio filling evenly into the pre-made tart shell. Use a spatula to smooth the surface gently for an even finish.
- Chill the Tart: Place the filled tart into the refrigerator and chill for at least 2 hours to allow the filling to set firmly before glazing.
- Make the Raspberry Glaze: In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and water. Cook the mixture until the raspberries break down and it begins to boil, stirring occasionally to prevent sticking.
- Thicken the Glaze: Stir in the dissolved cornstarch gradually while continuously stirring to avoid lumps, and cook until the mixture thickens to a glaze consistency.
- Strain and Cool the Glaze: Pour the raspberry glaze through a fine sieve to remove the seeds, then allow it to cool to room temperature to prevent melting the tart filling upon application.
- Decorate the Tart: Once the tart has set and the raspberry glaze has cooled, pour the glaze evenly over the top of the tart. Spread carefully with a spatula to cover the surface uniformly.
- Garnish: Sprinkle crushed pistachios over the glazed tart and add edible rose petals for a beautiful, aromatic touch.
- Serve: Slice the tart and serve chilled. For best visual appeal, add the garnish just before serving.
Notes
- Use a pre-made tart shell to save preparation time and ensure a crisp base.
- Chill time is essential for the filling to firm up, so plan accordingly.
- The raspberry glaze can be strained thoroughly to achieve a smooth texture free of seeds.
- Edible rose petals add a delicate floral aroma and aesthetic, but can be omitted if unavailable.
- For a richer flavor, use high-quality pistachios and fresh raspberries.
