This Rose Water Tart features a delicate filling infused with fragrant rose water, creating a beautifully floral dessert that is both elegant and refreshing. It is paired with a buttery almond crust that complements the floral notes perfectly.
Ingredients
For the almond crust:
• 1 1/2 cups almond flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)
For the rose water filling:
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tablespoons rose water
• 1 teaspoon vanilla extract
• Pinch of salt
Instructions
1. Make the almond crust: In a large mixing bowl, combine almond flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the rose water filling: In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, eggs, rose water, vanilla extract, and a pinch of salt until well combined.
8. Pour the filling into the pre-baked almond crust.
9. Bake: Bake the tart for 25-30 minutes, or until the filling is set and slightly jiggly in the center.
10. Cool and serve: Allow the tart to cool completely before refrigerating for at least 2 hours. Serve chilled, optionally garnished with edible rose petals or a dusting of powdered sugar.
Aprile's Kitchen 