Raspberry Rose Tart with Pistachio Crust

An elegant tart featuring a crunchy pistachio shortcrust base, filled with silky vanilla custard, topped with fresh raspberries and delicate edible rose petals. This dessert captures a light summer afternoon with floral and nutty harmony.

Medium 90 min 350 cal
Steps

1. Preheat the oven to 180°C (350°F). 2. In a food processor, pulse pistachios until finely ground. Combine with flour and powdered sugar. 3. Add cold butter cubes and pulse until mixture resembles coarse crumbs. 4. Add egg yolk and rose water, pulse briefly to form a dough. 5. Press dough into a 12cm tart tin evenly. Chill for 15 minutes. 6. Bake crust for 15 minutes or until lightly golden. Let cool. 7. For custard: whisk egg, sugar, and cornstarch until smooth. 8. Heat milk and vanilla in a saucepan until just simmering. 9. Slowly pour hot milk into egg mixture, whisking constantly. 10. Return mixture to saucepan and cook over low heat, stirring until thickened. 11. Pour custard into cooled tart shell and smooth surface. 12. Refrigerate tart for 1 hour to set. 13. Before serving, arrange fresh raspberries evenly on custard. 14. Garnish with edible rose petals gently placed on top. 15. Serve on a white ceramic plate with a golden fork, ideal for a light summer afternoon.

Ingredients

40g shelled pistachios 50g all-purpose flour 20g powdered sugar 30g unsalted butter, cold and cubed 1 egg yolk 1/4 tsp rose water 100ml whole milk 1 egg 20g granulated sugar 5g cornstarch 1/4 tsp vanilla extract 50g fresh raspberries A pinch of edible rose petals (about 1 tsp)

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