Description

This elegant Pistachio Rose Tart combines the nutty flavor of finely ground pistachios with the floral essence of rose water, nestled in a crisp pre-made tart shell. Topped with a vibrant raspberry glaze and garnished with edible rose petals and crushed pistachios, this dessert offers a delicate balance of creamy texture and fruity brightness perfect for special occasions or an indulgent treat.

Ingredients

Scale

Tart Shell

1 pre-made tart shell

Pistachio Filling

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

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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 all ingredients together until the mixture becomes smooth and creamy, ensuring a consistent texture for the tart filling.
Assemble the Tart: Spoon the prepared pistachio mixture evenly into the pre-made tart shell. Use a spatula to smooth the top so it is level and neat.
Chill to Set: Place the filled tart in the refrigerator and chill for at least 2 hours to allow the filling to firm up properly before adding the glaze.
Make the Raspberry Glaze: In a saucepan over medium heat, combine raspberries, granulated sugar, and water. Cook while stirring until the raspberries break down and the mixture begins to boil.
Thicken the Glaze: Stir in the dissolved cornstarch mixture constantly into the boiling raspberry mixture. Continue cooking until the glaze thickens sufficiently to coat the back of a spoon.
Strain and Cool: Remove the saucepan from heat and strain the raspberry mixture through a fine sieve to remove seeds, then allow the glaze to cool to room temperature.
Decorate the Tart: Once the tart filling is set, pour the cooled raspberry glaze evenly over the top. Use a spatula to spread it gently so it forms a smooth layer.
Garnish: Sprinkle crushed pistachios evenly over the top of the glaze and decorate with edible rose petals for an elegant finish.
Serve: Slice the tart into servings and serve chilled. For best presentation, add the garnish just before serving.

Notes

Be sure to chill the tart long enough to allow the filling to set fully for clean slices.
If a pre-made tart shell is not available, you can bake your own using your favorite tart crust recipe.
To keep the raspberry glaze seed-free, thorough straining is important.
This tart is best served cold and can be stored in the refrigerator for up to 2 days.
For a stronger rose flavor, adjust rose water to taste but avoid overpowering the pistachio.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: French