Pistachio Rose Tarts Recipe

For the Pistachio Tart Dough:

• 1 1/4 cups all-purpose flour
• 1/4 cup pistachios, shelled and ground
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 4.5 oz unsalted butter, 9 tbsp, cold and cubed
• 1 large egg yolk, cold

For the Pistachio Mousse:

• 2 oz white chocolate
• 2 tbsp powdered sugar
• 2 oz pistachios, about 1/2 cup, preferably unsalted
• 1.5 oz granulated sugar, about 1/4 cup
• 2 large eggs
• 3/4 tsp almond extract
• 3/4 cup heavy cream

For the Rose Whipped Cream:

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp rose water, or more to taste

For the Tart Filling and Decorations:

• 1/2 cup raspberry jam, high quality preferred
• Fresh raspberries, for garnish, optional
• Pistachios, toasted, for garnish, optional
• Rose petals, pesticide-free, for garnish, optional

To make the Pistachio Tart Dough:

• Add the flour, ground pistachios, powdered sugar, and salt to the bowl of a food processor. Pulse a few times to combine.
• Add the cold cubed butter and pulse until the butter is worked in and the mixture looks coarse.
• Add the cold egg yolk and process in long pulses, about 10 seconds each, until the dough begins to form clumps. Stop as soon as it comes together.
• Turn the dough onto a lightly floured surface. Knead it a few times to incorporate any dry bits, then divide it into five equal pieces.
• Spray five 6-inch tart shells with nonstick cooking spray. Press the dough evenly into the shells. Freeze for 30 minutes while the oven preheats to 375 degrees F.
• Once frozen, line the tart shells with foil or parchment and fill them with beans or rice. Bake for 12 to 15 minutes, rotating halfway through, until lightly browned. Carefully remove the foil or parchment and weights.
• Return the shells to the oven and bake for another 7 to 8 minutes, until the bottoms are golden and fully baked. Cool completely at room temperature.
• Spread a thin layer of raspberry jam in the bottom of each cooled tart shell before adding the pistachio mousse.

To make the Pistachio Mousse:

• Melt the white chocolate in a small microwave-safe bowl and set it aside.
• Grind the pistachios in a food processor until they are finely chopped. Add the powdered sugar and continue processing until the nuts become a very fine powder. Stop before the mixture turns into nut butter.
• Place 1 inch of water in the bottom of a double boiler and bring it to a simmer. In the top bowl, whisk together the eggs and granulated sugar. Continue whisking constantly over the simmering water until the mixture becomes thick, creamy, and pudding-like.
• Remove the egg mixture from the heat. Stir in the melted white chocolate and almond extract, then stir in the ground pistachios. Refrigerate the mixture while you whip the cream.
• Whip the heavy cream with a whisk attachment until firm peaks form. Fold the whipped cream into the cooled pistachio mixture. Divide the mousse among the tart shells and spread it into an even layer. Refrigerate for at least 6 hours or overnight to set.

To make the Rose Whipped Cream:

• For best results, chill the mixing bowl and whisk attachment for 15 minutes before beginning. Beat the heavy cream with a whisk, gradually adding the powdered sugar and rose water. Continue beating until stiff peaks form. Taste and add a little more rose water if you want a stronger floral flavor.

To finish the tarts:

• Top each chilled tart with a generous spoonful of rose whipped cream. Garnish with fresh raspberries, chopped toasted pistachios, and pesticide-free rose petals, if desired.

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