Description
A delightful rosewater raspberry tart featuring a crisp, buttery shell filled with fragrant rose-infused pastry cream and topped with fresh raspberries. This elegant dessert offers a perfect balance of floral notes and fruity sweetness.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1 1/2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons rosewater
- 1/4 cup fresh raspberries
- Powdered sugar for dusting (optional)
Instructions
- Prepare the tart shell: In a bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk the egg yolk with 2 tablespoons of ice water. Add this to the flour mixture and mix until just combined. Add more ice water, a tablespoon at a time, if needed, to form a dough.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- 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.
- Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
- Remove the parchment paper and weights, and bake for another 10-12 minutes, or until golden brown. Let cool completely.
- Prepare the pastry cream: In a saucepan, whisk together milk, sugar, and cornstarch until smooth.
- In a separate bowl, whisk the egg yolks. Gradually temper the egg yolks by whisking in about half of the hot milk mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the pastry cream thickens.
- Remove from heat and stir in the rosewater.
- Pour the pastry cream into the cooled tart shell.
- Arrange the fresh raspberries on top of the pastry cream.
- Chill the tart for at least 1 hour before serving.
- Dust with powdered sugar, if desired.
Notes
- Ensure your butter and water are very cold for a flaky tart crust.
- Don’t skip chilling the dough; it makes it easier to work with.
- Whisk the pastry cream continuously to prevent lumps.
- Adjust the amount of rosewater to your preference; start with less and add more if desired.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400
- Sugar: Approx. 30-35g
- Sodium: Approx. 100-150mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 10-12g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g
- Fiber: Approx. 2-3g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 100-120mg