Rosewater Raspberry Tart
A delicate tart combining a crisp buttery crust with smooth rosewater pastry cream and fresh raspberries, offering a refined floral and fruity dessert ideal for special occasions.
Equipment
- 1 9-inch tart pan
- 1 mixing bowl
- 1 saucepan
- 1 whisk
- 1 fork
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tablespoons ice water
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon rosewater
- 1/2 teaspoon vanilla extract
- 2 cups fresh raspberries
Instructions
- Combine flour and sugar in a mixing bowl.
- Rub cold butter into the flour mixture until coarse crumbs form.
- Add egg yolk and ice water, mixing until dough forms.
- Shape dough into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out chilled dough and press into tart pan. Prick base with a fork.
- Bake tart shell for 15–18 minutes until lightly golden. Cool completely.
- Heat milk in saucepan until hot but not boiling.
- Whisk sugar, cornstarch, and egg yolks until smooth.
- Temper egg mixture by gradually whisking in hot milk.
- Return mixture to saucepan and cook over medium heat, stirring until thickened.
- Remove from heat; stir in butter, rosewater, and vanilla. Cover and cool.
- Spread cooled rosewater pastry cream evenly inside the tart shell.
- Arrange fresh raspberries decoratively atop the cream.
- Refrigerate tart for 1 hour to set before serving.
Notes
- Lightly dust tart with powdered sugar before serving.
- Add edible rose petals or chopped pistachios for garnish.
- Brush raspberries with apricot jam glaze for a glossy finish.
- Store leftovers refrigerated and consume within 2 days.