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Delicate Rose Petal Raspberry Cream Tart

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A quick and elegant homemade dessert featuring a flaky tart crust, smooth raspberry cream filling, and delicate edible rose petals for a special touch.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2 tablespoons cold water
  • Pinch of salt
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 ml) heavy whipping cream, cold
  • 1/3 cup (40 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon rose water (optional)
  • 1 1/2 cups (150 g) fresh raspberries
  • Edible rose petals (around 20-25 petals, gently rinsed and dried)
  • Optional: a light dusting of powdered sugar for presentation

Instructions

  1. Prepare the Tart Crust: In a large bowl, sift together flour, sugar, and salt. Add cold, cubed butter and rub into dry ingredients until mixture resembles coarse crumbs.
  2. Add egg yolk and cold water to the mixture. Stir gently until dough starts to come together. Form dough into a flat disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Roll out chilled dough to about 1/8-inch thickness and transfer to tart pan. Prick bottom with fork.
  4. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until golden. Cool completely.
  5. Make the Raspberry Cream Filling: Beat softened cream cheese with powdered sugar until smooth. Whip cold heavy cream with vanilla extract and rose water until stiff peaks form.
  6. Gently fold whipped cream into cream cheese mixture until light and airy.
  7. Assemble the Tart: Spoon or pipe filling into cooled tart shell and smooth top. Arrange fresh raspberries in desired pattern.
  8. Place edible rose petals around raspberries, tucking some under fruit. Dust lightly with powdered sugar if desired.
  9. Chill tart in fridge for at least 1 hour before serving.

Notes

Keep ingredients cold for best results. Blind bake crust to prevent sogginess. Handle rose petals gently and add just before serving. For a moisture barrier, brush crust with melted chocolate or apricot jam before filling.

Nutrition

Keywords: rose petal tart, raspberry cream tart, elegant dessert, easy tart recipe, homemade dessert, floral dessert, spring dessert

Find it online: https://shimmersnack.com/delicate-rose-petal-raspberry-cream-tart-recipe-easy-homemade-dessert-for-special-moments/