Rosewater Raspberry Tart
A delicate tart with a crisp crust, silky rosewater pastry cream, and fresh raspberries, offering a floral and sweet-tart flavor perfect for an elegant dessert.
Equipment
- 1 9-inch tart pan for baking the tart shell
- 1 saucepan for heating milk and cooking pastry cream
- 1 mixing bowl for dough and pastry cream preparation
Ingredients
- 1¼ cups all-purpose flour
- ½ cup cold unsalted butter cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tablespoons ice water
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon rosewater
- ½ teaspoon vanilla extract
- 2 cups fresh raspberries
Instructions
- Combine flour and sugar in a bowl, then rub in cold butter until mixture resembles coarse crumbs.
- Add egg yolk and ice water, mixing until dough forms; shape into a disk, wrap, and chill for 30 minutes.
- Preheat oven to 375°F; roll out chilled dough and press into a 9-inch tart pan; prick base with a fork.
- Bake tart shell for 15-18 minutes until lightly golden; let cool completely.
- Heat milk in a saucepan until warm but not boiling.
- Whisk sugar, cornstarch, and egg yolks in a bowl until smooth.
- Temper egg mixture by whisking in warm milk gradually, then return to saucepan.
- Cook over medium heat, stirring constantly, until thickened; remove from heat and stir in butter, rosewater, and vanilla.
- Cover pastry cream and let it cool completely.
- Spread cooled pastry cream evenly into the tart shell.
- Arrange fresh raspberries on top in a decorative pattern.
- Refrigerate the tart for 1 hour to set before slicing and serving.
Notes
- Lightly dust top with powdered sugar for a polished look.
- Add edible rose petals or chopped pistachios for garnish.
- Brush raspberries with apricot jam for a glossy finish.