Pistachio rose tart

Pistachio rose tart

Creamy pistachio tart topped with delicate rose-infused cream, bringing together nutty richness and floral notes for an elegant finish.

Pistachio crunch base ingredients

  • Irca Delicrisp pistachio flavour paste: As desired
  • Pidy Trendy round sweet pastry shell: As desired
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Pistachio crunch base method

  • Gently heat the pistachio paste in the microwave, then spoon into the tart case, filling it about half way.
  • Lightly tap the tart case to ensure a flat and smooth top, then place in the fridge to set.

Pistachio ganache ingredients

  • Belcolade Cacao-Trace white chocolate: 200g
  • Double cream: 100ml
  • Unsalted butter, softened: 20g
  • Prova Gourmet pistachio flavouring: 2tsp
  • Food Colours liquid colouring: Green

Pistachio ganache method

  • In a small saucepan, gently warm the double cream until it just begins to simmer – do not boil.
  • Place the white chocolate into a heatproof bowl. Pour the warm cream over them and let it sit for one minute. Stir gently until it emulsifies and becomes smooth and glossy.
  • Add the pistachio flavouring and butter. Stir until fully incorporated.
  • If desired, mix in a small drop of green colouring for a classic pistachio hue.

Raspberry and rose caramel ingredients

  • Che dulce de leche: 200g
  • Double cream: 60ml
  • SOC Chef freeze dried raspberry powder: 2tsp
  • Sosa concentrated rose water flavouring: 1/2 tsp
  • Unsalted butter: 15g
  • Fine sea salt: A pinch

Raspberry and rose caramel method

  • In a small pan, gently warm the double cream until hot but not boiling. This prevents curdling when it’s mixed into dulce de leche.
  • In a heatproof bowl, combine the dulce de leche and warmed cream. Stir slowly until completely smooth and creamy.
  • Whisk in the raspberry powder. It dissolves quickly and intensifies the caramel with a tart berry punch. Taste and adjust accordingly.
  • Stir in the rose water flavouring, starting with half a teaspoon, and build according to taste.
  • Melt and blend in the butter, and salt.
  • Stir gently until glossy and fully emulsified.

Raspberry and rose cream ingredients

  • Double cream: 250ml
  • Whole milk: 75ml
  • SOC Chef freeze dried raspberry powder: 2½
  • Sosa concentrated rose water flavouring: 1/2 tsp
  • Sosa Sucro Emul: 2g
  • Sucranna caster sugar: 25g

Raspberry and rose cream method

  • In a mixing bowl, whisk together the milk, double cream and caster sugar until the sugar is dissolved.
  • Stir in the raspberry powder until fully dissolved. Then gently whisk in the rose water flavouring, adjusting each according to taste.
  • Sprinkle the Sucro Emul evenly over the surface and immediately blend using a hand blender or whisk until fully incorporated, and the mixture starts to lightly thicken.
  • Cover and refrigerate for 30 - 60 minutes.

Assembly

  1. Take the tart case with the set pistachio crunch base.
  2. Spoon a thin layer of the raspberry and rose caramel over the top of the pistachio base, and level out to ensure it’s flat.
  3. Pipe half the tart with the raspberry and rose cream, and the other half with the pistachio ganache.
  4. Decorate around the edges with strawberry blossom curls and green pistachios.
Pistachio rose tart

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