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Pistachio Rose Tart

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Delight in the luxurious fusion of pistachio and rose with this Pistachio Rose Tart. The creamy pistachio filling, set in a delicate tart shell, is complemented by a vibrant raspberry glaze and finished with edible rose petals. Perfect for a special occasion or a refined dessert experience.

Ingredients

Scale

For the Tart:

  • 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
  • Edible rose petals for garnish
  • 50g crushed pistachios for garnish

For the 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 ground pistachios, sugar, heavy cream, cream cheese, and rose water. Beat until the mixture is smooth and creamy.
  • Assemble the Tart:
    Spoon the pistachio mixture into the tart shell, smoothing the top with a spatula.
    Chill in the refrigerator for at least 2 hours to set.
  • Make the Raspberry Glaze:
    In a saucepan, combine raspberries, sugar, and water over medium heat. Cook until the raspberries break down and the mixture starts to boil.
    Add the dissolved cornstarch, stirring constantly until the glaze thickens.
    Strain the mixture to remove seeds and let it cool.
  • Decorate the Tart:
    Once the tart is set, pour the raspberry glaze over the top. Spread it evenly with a spatula.
    Garnish with crushed pistachios and edible rose petals.
  • Serve:
    Slice the tart and serve chilled. The tart can be garnished just before serving for maximum visual impact.

Notes

  • If you don’t have edible rose petals, you can omit them, but they do add a beautiful and fragrant touch.
  • The raspberry glaze can be made ahead of time and stored in the fridge until ready to use.

Nutrition

Find it online: https://deliceflash.com/pistachio-rose-tart/