Description
Indulge in the delicate flavors of the Middle East with this Pistachio Rose Tart recipe. A buttery crust encases a luscious pistachio filling, perfumed with fragrant rose water, and adorned with a sprinkle of chopped pistachios and edible rose petals for a visually stunning dessert.
Ingredients
Scale
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter (cold, cubed)
- 1–2 tablespoons cold water
For the filling:
- 1 cup shelled unsalted pistachios
- ½ cup granulated sugar
- ¼ cup unsalted butter (softened)
- 2 large eggs
- 2 tablespoons rose water
- ¼ teaspoon salt
For topping:
- ¼ cup chopped pistachios
- 1 tablespoon dried edible rose petals
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Make the crust: Combine flour and powdered sugar. Cut in butter, add water, press into tart pan, and chill.
- Bake the crust: Bake for 15 minutes until golden.
- Prepare the filling: Blend pistachios, cream butter and sugar, add eggs, mix in pistachios, rose water, and salt.
- Bake the tart: Pour filling into crust, bake for 25–30 minutes until set.
- Garnish and serve: Cool tart, garnish with pistachios, rose petals, and powdered sugar.
Notes
- Use high-quality rose water for the best flavor.
- Store leftovers in the fridge for up to 3 days.
- Serve with whipped cream or Greek yogurt for a creamy contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg
