Pistachio & Rose Water Tart
A delicate pistachio and rose water tart with a crisp buttery crust, silky nutty filling, and an elegant floral finish topped with crushed pistachios and dried rose petals.
Ingredients
Scale
- 1 1/4 cups all purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 cup shelled pistachios, finely ground
- 3/4 cup heavy cream
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon rose water
- 1/4 teaspoon salt
- 2 tablespoons crushed pistachios
- 1 teaspoon dried rose petals
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, combine flour and 1/4 cup sugar. Cut in cold butter until mixture resembles crumbs.
- Add egg yolk and mix until dough forms.
- Press dough evenly into a 9 inch tart pan and chill for 20 minutes.
- Blind bake crust for 15 minutes until lightly golden.
- In a separate bowl, whisk ground pistachios, 1/3 cup sugar, heavy cream, eggs, rose water, and salt until smooth.
- Pour filling into warm crust.
- Bake for 25 to 30 minutes until center is set.
- Cool completely before removing from pan.
- Garnish with crushed pistachios and dried rose petals before serving.
Notes
- Use rose water sparingly to avoid overpowering the flavor.
- Chill the crust to prevent shrinking during baking.
- Allow tart to cool fully for clean slices.
Find it online: https://tastyze.com/pistachio-rose-water-tart/