Rosewater Raspberry Tart

A Rosewater Raspberry Tart is a beautiful fusion of fruity tartness and delicate floral aroma. Inspired by classic recipes, this dessert features a buttery tart crust, silky raspberry filling infused with rosewater, and a light whipped topping—perfect for special occasions or summer gatherings.

Raspberry tarts typically combine a crisp pastry base with a creamy or curd filling and fresh berries for balance of flavor and texture, while rosewater adds a subtle aromatic note that enhances the dessert without overpowering it.

Ingredients

Tart Base (Crust)

• 1 ¼ cup all-purpose flour
• ½ cup unsalted butter (cold, cubed)
• ¼ cup powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

Raspberry Rose Filling

• 2 cups raspberries (fresh or frozen)
• ½ cup sugar
• 2 eggs
• 3 tbsp butter
• 1 tsp rosewater
• 1 tsp gelatin (optional, for firmness)

Topping (Optional)

• 1 cup heavy cream
• ¼ cup powdered sugar
• 2 tbsp raspberry puree
• Few drops rosewater

Step by Step Recipe

Step 1: Prepare the Tart Crust

• Mix flour, sugar, and salt in a bowl.
• Add cold butter and rub until crumbly.
• Add egg yolk and cold water to form dough.
• Chill for 30 minutes.
• Roll out and press into tart pan.
• Prick base and bake at 180°C for 20–25 minutes until golden.

Tip: Blind baking ensures a crisp crust and prevents sogginess.

Step 2: Make Raspberry Rose Filling

• Cook raspberries with sugar until soft.
• Strain seeds to get smooth puree.
• Add butter and eggs, cook gently until thick.
• Stir in rosewater.
• Add gelatin (optional) for a firmer texture.

Tip: Raspberry curd gives a rich, tangy filling balanced with floral notes.

Step 3: Assemble the Tart

• Pour warm filling into cooled tart shell.
• Smooth the surface.
• Refrigerate for at least 2 hours until set.

Step 4: Decorate & Serve

Whip cream with sugar and raspberry puree.
Add a hint of rosewater.
Pipe decorative roses or spread cream on top.
Garnish with fresh raspberries.

Tips for Perfect Tart

• Use high quality rosewater, too much can overpower flavor
• Always chill before serving for clean slices
• Add lemon juice for extra brightness
• Decorate just before serving for best texture

Nutritional Information (Per Serving)

• Calories: 190–320 kcal
• Carbohydrates: 20–40 g
• Fat: 9–16 g
• Protein: 2–5 g
• Sugar: 10–22 g

Nutritional values vary depending on cream and sugar quantities but generally fall within this range.

Print

Rosewater Raspberry Tart

Recipe by starsgab23@gmail.com

Servings

8

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

250

kcal

Ingredients

• For Tart Crust

• 1 ¼ cup all-purpose flour

• ½ cup unsalted butter (cold, cubed)

• ¼ cup powdered sugar

• 1 egg yolk

• 1–2 tbsp cold water

• Pinch of salt

• For Raspberry Rose Filling:

• 2 cups raspberries (fresh or frozen)

• ½ cup sugar

• 2 eggs

• 3 tbsp butter

• 1 tsp rosewater

• 1 tsp gelatin (optional)

• For Topping (Optional):

• 1 cup heavy cream

• ¼ cup powdered sugar

• 2 tbsp raspberry puree

• Few drops rosewater

Directions

• Mix flour, sugar, and salt in a bowl.
• Add cold butter and rub until crumbly.
• Add egg yolk and water; form dough and chill for 30 minutes.
• Roll out dough, press into tart pan, and bake at 180°C for 20–25 minutes.
• Cook raspberries with sugar until soft, then strain seeds.
• Add butter and eggs; cook gently until thickened.
• Stir in rosewater (and gelatin if using).
• Pour filling into crust and refrigerate for 2 hours until set.
• Whip cream with sugar and raspberry puree, decorate, and serve.

Notes

• Use rosewater sparingly for balanced flavor
  Chill well before slicing
  Add lemon juice for extra freshness
  Best served cold