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Rosewater Raspberry Tart: 3 Sensational Secrets

Rosewater Raspberry Tart
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A delightful Rosewater Raspberry Tart featuring a crisp shell, fragrant rose-infused pastry cream, and fresh raspberries. It’s an elegant dessert perfect for sharing.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons rosewater
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 cups fresh raspberries
  • Optional: Fresh mint sprigs for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a food processor, pulse together flour, sugar, and salt.
  3. Add the cold butter and pulse until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this to the food processor and pulse until the dough just begins to come together. Add more ice water, one tablespoon at a time, if needed.
  5. Gather the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
  7. Prick the bottom of the tart shell with a fork. Line with parchment paper and fill with pie weights or dried beans.
  8. Blind bake for 15 minutes. Remove the parchment and weights, then bake for another 10-12 minutes, or until golden brown. Let cool completely.
  9. For the pastry cream, whisk together milk, sugar, and cornstarch in a saucepan.
  10. In a separate bowl, whisk the egg yolks.
  11. Gradually temper the egg yolks by whisking in about half of the hot milk mixture, then pour the tempered yolks back into the saucepan.
  12. Cook over medium heat, stirring constantly, until the pastry cream thickens. Remove from heat and stir in the rosewater.
  13. Pour the pastry cream into a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill until completely cool.
  14. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  15. Gently fold the whipped cream into the chilled pastry cream.
  16. Spoon the rosewater pastry cream into the cooled tart shell.
  17. Arrange the fresh raspberries over the pastry cream.
  18. Garnish with fresh mint sprigs if desired.

Notes

  • Ensure your butter and water are very cold for a flaky tart crust.
  • Don’t overmix the tart dough; this can make it tough.
  • When making the pastry cream, constant stirring is key to prevent lumps.
  • Chilling the pastry cream thoroughly will help it set properly.

Nutrition

Find it online: https://savorsensations.com/rosewater-raspberry-tart-recipe/