This Rose & Pistachio Custard Tart is an elegant dessert that combines a crisp pistachio pastry base with silky vanilla custard and a delicate rose-scented jelly topping. Finished with chopped pistachios and edible rose petals, it’s a stunning centerpiece for special occasions, afternoon tea, or festive gatherings.
Why You’ll Love This Recipe
This tart is a beautiful balance of texture and flavor. The nutty pistachio crust provides a crisp foundation that perfectly complements the smooth, creamy custard. The rose jelly layer adds a light floral aroma and a subtle fruity finish from fresh raspberries.
You’ll love how the layers come together into a visually impressive dessert that tastes as refined as it looks. Despite its sophisticated appearance, each step is straightforward and manageable. It’s ideal when you want to prepare something ahead of time, as it sets beautifully in the refrigerator before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pistachio pastry:
1/2 cup pistachios, plus extra finely chopped for decoration
1 1/2 cups plain flour
2 tbsp icing sugar
150 g butter, chilled and cubed
1 tbsp iced water
Edible rose petals, to serve
For the custard:
3 cups whole milk
1 teaspoon vanilla bean paste
6 large egg yolks
2/3 cup caster sugar
1/4 cup cornflour
2 tbsp plain flour
Place the pistachios in a food processor and process until they form fine crumbs. Add the plain flour and icing sugar, then pulse to combine.
Add the chilled butter and pulse until the mixture resembles fine breadcrumbs. Gradually add the iced water and pulse just until the dough begins to come together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
Lightly grease a 23 cm round tart pan, approximately 4 cm deep, with a removable base. Roll the chilled dough out on a lightly floured surface to about 4 mm thickness. Carefully line the tart pan with the pastry and trim the edges. Refrigerate for another 30 minutes.
Preheat the oven to 180°C. Line the pastry case with baking paper and fill with baking weights or dried beans. Blind bake for 20 minutes. Remove the weights and paper, then bake for an additional 15 minutes or until golden and crisp. Allow to cool completely.
To prepare the custard, heat the milk and vanilla bean paste in a saucepan over medium heat until just below boiling point.
In a large bowl, whisk the egg yolks and caster sugar until pale and slightly thickened. Add the cornflour and plain flour, whisking until smooth.
Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard comes to a boil and thickens. Simmer for 2 minutes while stirring.
Pour the thick custard into the cooled pastry shell and smooth the surface. Refrigerate for 2 hours or until completely cold and firm to the touch.
For the rose jelly, blend the raspberries, caster sugar, and 1 1/4 cups water until smooth. Strain through a fine sieve to remove seeds.
Sprinkle the powdered gelatine over 2 tbsp of just-boiled water and whisk with a fork until dissolved. Stir the dissolved gelatine and rosewater into the raspberry mixture.
Carefully pour the rose jelly over the chilled custard layer. Return the tart to the refrigerator and chill for at least 2 hours, or until the jelly is fully set.
Before serving, decorate with extra chopped pistachios and edible rose petals.
Servings and timing
Servings: 8 slices
Preparation time: 40 minutes
Chilling time: 4 hours
Cooking time: 35 minutes
Total time: Approximately 5 hours 15 minutes
Variations
For a stronger nutty flavor, replace a small portion of the plain flour in the pastry with finely ground almonds.
You can substitute the raspberries in the jelly with strawberries for a slightly sweeter finish.
For a more intense rose flavor, add an extra 1/2 teaspoon of rosewater, tasting carefully to avoid overpowering the dessert.
If you prefer a simpler finish, skip the jelly layer and serve the tart topped only with chopped pistachios and rose petals.
Storage/Reheating
Store the tart covered in the refrigerator for up to 3 days. Keep it in an airtight container or loosely covered with plastic wrap to prevent it from absorbing refrigerator odors.
This tart is best served chilled and does not require reheating. If the jelly softens slightly, allow the tart to sit in the refrigerator until firm again before slicing.
FAQs
Can I make this tart in advance?
Yes, this tart is ideal for making a day ahead. Prepare and assemble it completely, then keep it refrigerated until ready to serve.
Can I freeze the tart?
Freezing is not recommended, as the custard and jelly layers may separate or change texture when thawed.
What if I don’t have a food processor?
You can finely chop the pistachios by hand and rub the butter into the flour mixture using your fingertips until it resembles breadcrumbs.
Can I use store-bought pastry?
Yes, a ready-made sweet shortcrust pastry can be used to save time, though the homemade pistachio pastry adds unique flavor.
How do I know when the custard is thick enough?
The custard should boil gently and coat the back of a spoon. It will continue to firm up as it cools.
Can I use gelatine sheets instead of powdered gelatine?
Yes, substitute with the equivalent amount according to the package instructions, ensuring they are fully dissolved before adding to the raspberry mixture.
Why did my jelly not set properly?
This can happen if the gelatine was not fully dissolved or if the mixture was too hot when added. Make sure the gelatine is completely dissolved and well mixed.
Can I make this tart without rosewater?
Yes, you can omit the rosewater for a simple raspberry jelly topping.
How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry between each cut for neat slices.
Can I use low-fat milk for the custard?
Full-fat milk is recommended for a rich and creamy texture, but low-fat milk can be used if preferred, though the custard may be slightly less rich.
Conclusion
This Rose & Pistachio Custard Tart is a refined dessert that combines nutty pastry, creamy vanilla custard, and a fragrant rose jelly topping in perfect harmony. With its delicate flavors and elegant presentation, it’s a wonderful choice for celebrations or whenever you want to serve something truly special.
Rose & Pistachio Custard Tart is an elegant layered dessert featuring a crisp pistachio pastry base, silky vanilla custard filling, and a delicate rose-scented raspberry jelly topping. Finished with chopped pistachios and edible rose petals, it’s a refined centerpiece perfect for celebrations and afternoon tea.
Ingredients
1/2 cup pistachios (plus extra finely chopped for decoration)
1 1/2 cups plain flour
2 tablespoons icing sugar
150 g butter, chilled and cubed
1 tablespoon iced water
Edible rose petals, for serving
3 cups whole milk
1 teaspoon vanilla bean paste
6 large egg yolks
2/3 cup caster sugar
1/4 cup cornflour
2 tablespoons plain flour (for custard)
4 fresh raspberries
1 1/2 tablespoons caster sugar (for jelly)
1 1/4 cups water
3 teaspoons powdered gelatine
2 tablespoons just-boiled water (to dissolve gelatine)
2 teaspoons rosewater
Instructions
Process pistachios into fine crumbs. Add flour and icing sugar and pulse to combine. Add butter and pulse until mixture resembles breadcrumbs. Gradually add iced water until dough forms.
Shape into a disc, wrap, and refrigerate 30 minutes.
Roll out pastry to 4 mm thickness and line a greased 23 cm tart pan. Trim edges and refrigerate 30 minutes.
Preheat oven to 180°C. Blind bake pastry for 20 minutes, remove weights, and bake 15 more minutes until golden. Cool completely.
Heat milk and vanilla until just below boiling.
Whisk egg yolks and caster sugar until pale. Add cornflour and flour; whisk smooth.
Gradually whisk warm milk into egg mixture. Return to saucepan and cook, stirring, until boiling and thickened. Simmer 2 minutes.
Pour custard into cooled pastry shell and smooth. Refrigerate 2 hours until firm.
Blend raspberries, sugar, and water. Strain to remove seeds.
Dissolve gelatine in just-boiled water, then stir into raspberry mixture along with rosewater.
Carefully pour jelly over chilled custard. Refrigerate at least 2 hours until fully set.
Decorate with chopped pistachios and edible rose petals before serving.
Notes
Prepare a day ahead for best results.
Do not freeze, as custard and jelly may separate.
Ensure gelatine is fully dissolved to guarantee proper setting.
