Make a rose pistachio tart, the whole family has fun during the epidemic season

Pistachio rose tart, it sounds complicated, but the way to make is extremely simple. During the pandemic, if you need a cake for a special occasion, this is the recipe you need!

Pistachio rose tart is a tart with a novel variation from the crust to the filling. The crust is not simply made from ordinary flour, but also mixed with pistachios, giving it an indescribable aroma and taste. The cream filling is a soft, rose -scented panna cotta. The top layer is a transparent rose jelly, which contributes to a beautiful cake.

Check out some applications with dried Persian roses

• Use dry Persian roses to make your soul "wet"
• How to make delicious and beautiful rose cream crepes
• Love cake from roses and saffron - love charm from mysterious Persia
• 15 minutes for rose cheese cake – a masterpiece of cakes
• Rose seed milk - a drink for a relaxed soul

During the pandemic, most bakeries are closed. If the whole family needs a cake for a special occasion, this is a great choice. Even if it's not an anniversary, a super cute cake like this will help make the whole family happier.

Pistachio rose tart is attractive at first sight.
(Photo: Sugarsaltmagic)

The cake is easy to make, the interface is glittery, the taste is perfect… it's worth your while to try it. Once done, for sure, this will be the cake you will choose to make over and over again.

How to make pistachio rose tart

Ingredient:

Cake base

• 100g pistachios
• 163g all-purpose flour
• 35g powdered sugar
• ½ teaspoon salt
• 113g unsalted butter
• 30ml cold water
• 1 egg white

Panna cotta ice cream

• 250ml pure fresh milk
• 2 teaspoons gelatine powder
• 2 tablespoons powdered sugar
• 250ml whipping cream
• 1 pinch of salt
• 1 teaspoon rose water

Rose jelly part

• 200ml water
• 1 tablespoon sugar
• 1 teaspoon gelatine powder
• ½ teaspoon rose water

Decoration part

¼ cup chopped pistachios
1 pinch of dried rose petals

Perform:

The tart shell

Cake flour has both pistachios, has a special aroma and taste.
(Photo: Sugarsaltmagic)

- Preheat the oven to 180 degrees C. Line the tart pan with parchment paper. Note that this recipe is suitable for molds with a diameter of 20cm.
- Grind pistachios into a fine powder.
- Mix the pistachio powder, flour, sugar, salt with a blender. Add butter, blend well. Slowly add the cold water to the bowl, beat with a green mixer on low until large clumps are formed.

Make the tart shell before doing the rest. (Photo: Sugarsaltmagic)

- Use your hands to knead the dough to form a large ball. Use a rolling pin or lightly roll the dough with your hands to flatten it. Cover the dough and put it in the fridge for 30 minutes.
- After this time, take the dough out of the refrigerator, roll the dough into thin pieces about 3cm thick.
- Gently put the dough into the tray. Use your hands to press the dough into the mold to create a texture for the cake. Place the cake pan in the fridge for 15 minutes.
- Use a fork to poke small holes in the crust, then put in the oven and bake for 20 minutes.
After baking, take the cake out of the oven and let it cool.
- Lightly beaten egg whites, brush the surface of the tart shell. This part of the egg white helps to seal the holes so that the cream poured in does not leak out.

Part panna cotta

- Put sugar, milk and gelatine in a pot, simmer and stir until sugar and gelatine powder dissolve.
- Let cool, mix with whipping cream and rose water.
- Pour ½ of this mixture into the tart shell, cover and place in the freezer for 10 minutes.
- Pour the remaining panna cotta, cover and refrigerate for 2 hours.

Jelly part

Make the tart shell before doing the rest. (Photo: Sugarsaltmagic)

- Put water and sugar in a small pot, add gelatine powder and cook for a few minutes until sugar and gelatine dissolve in water.
After cooling, pour in rose water . Slowly pour this water over the cake. Place in the fridge to harden for about 1 hour.
- Decorate the cake with pistachios and dried rose petals. Store the cake in the refrigerator until used up.

Information source: Sugarsaltmagic

With the rose water part, you can refer to the simple way here .

Pistachio rose tarts have a total making time of 45 minutes, the time for the cake to set is 3 hours. It sounds cheesy, but compared to other cakes and pastries, tarts are the simplest to start.

The ingredients for the cake are simple and easy to find. Rose water can be homemade using dried rose petals. It is important to buy a good quality dried rose , with a standard scent, beautiful color and food safety.

Please contact Hotline: 0865 668 388, come to Saffron Palace to receive advice on Persian dried rose products with top quality prestige.