Description
This elegant Pistachio Rose Tart combines a smooth, creamy pistachio filling infused with aromatic rose water, nestled in a crisp tart shell and topped with a luscious raspberry glaze. Garnished with crushed pistachios and delicate edible rose petals, this dessert is perfect for special occasions and offers a sophisticated blend of flavors and textures.
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
Raspberry Glaze
- 100g raspberries
- 50g granulated sugar
- 1 tbsp water
- 1 tsp cornstarch, dissolved in 2 tbsp water
Garnish
- 50g crushed pistachios
- Edible rose petals for garnish
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 thoroughly until the mixture is smooth, creamy, and well combined.
- Assemble the Tart: Spoon the prepared pistachio filling evenly into the pre-made tart shell. Use a spatula to smooth the surface for an even finish.
- Chill to Set: Place the assembled tart in the refrigerator and chill for at least 2 hours to allow the filling to firm up properly.
- Make the Raspberry Glaze: While the tart chills, combine the raspberries, granulated sugar, and water in a saucepan over medium heat. Cook the mixture until the raspberries break down and it reaches a gentle boil.
- Thicken the Glaze: Gradually add the dissolved cornstarch mixture to the saucepan, stirring continuously to prevent lumps. Continue cooking until the glaze thickens to a syrupy consistency.
- Strain the Glaze: Remove the glaze from heat and strain through a fine mesh sieve to remove seeds and achieve a smooth texture. Allow the glaze to cool to room temperature.
- Decorate the Tart: Once the pistachio filling is set, gently pour the cooled raspberry glaze over the top of the tart. Spread it evenly with a spatula for a smooth, glossy finish.
- Garnish: Sprinkle crushed pistachios over the glazed tart and delicately place edible rose petals on top for an elegant presentation.
- Serve: Slice the tart and serve chilled. For best visual impact, garnish just before serving.
Notes
- Ensure the cream cheese is softened to room temperature to help achieve a smooth filling.
- The raspberry glaze can be prepared a day in advance and refrigerated; warm slightly before pouring over the tart if it thickens too much.
- If you prefer a gluten-free dessert, verify that the pre-made tart shell is gluten-free or make your own using gluten-free ingredients.
- Edible rose petals add a delicate floral aroma and a beautiful look — make sure they are food-grade and pesticide-free.
- You can substitute rose water with orange blossom water for a different floral hint if preferred.
- For a firmer set, chill the tart longer than 2 hours if time allows.
