Description
This Rosewater Raspberry Tart is a delightful floral dessert. A crisp tart shell holds a fragrant rose-infused pastry cream, all topped with fresh raspberries. It’s an elegant pastry perfect for any occasion.
Ingredients
- For the Tart Shell: 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
- For the Rosewater Pastry Cream: 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
- For the Topping: 2 cups fresh raspberries
Instructions
- Make the tart shell: In a bowl, combine flour and sugar. Cut in the cold butter until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk with ice water. Gradually add to flour mixture until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to fit a 9-inch tart pan. Press dough into the pan and trim excess. Prick the bottom with a fork.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, and bake for another 10-12 minutes, until golden. Let cool completely.
- Make the pastry cream: In a saucepan, heat milk until simmering. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Gradually whisk about half of the hot milk into the egg mixture. Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter, rosewater, and vanilla extract until smooth.
- Pour pastry cream into the cooled tart shell. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill for at least 2 hours, or until set.
- Arrange fresh raspberries over the chilled pastry cream before serving.
Notes
- Ensure your butter is very cold for a flaky tart crust.
- Don’t overmix the tart dough.
- Taste the rosewater before adding to ensure it’s not too strong for your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart slice
- Calories: Approximately 350-400
- Sugar: Approximately 30-35g
- Sodium: Approximately 50-70mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 100-120mg