Cooking Therapy

There is no dessert that I enjoy more than a nice, fresh fruit tart. That is why for my birthday, I opted to bake one for my friends and family. The below recipe is a special one I worked on as a birthday gift to myself. I infused the cream with rosewater and rose petal preserves for a taste that is out of this world. The fresh raspberries bring the tart to a whole new level and really tie together the flavors. This tart recipe can also be used as the base to make other fruit tarts of your choice.

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Inactive Time: 30 Minutes for Pastry Crust, 2 Hours for Pastry Cream

Ingredients

For the Pastry Crust

1 ½ cups flour

½ cup softened, unsalted butter at room temperature

¼ cup sugar

1/8 teaspoon salt

1 large egg, beaten

For the Pastry Cream

1 cup whole milk

2 cups heavy cream

1 teaspoon of pure vanilla extract

¼ cup corn starch

¼ cup sugar

Rosewater

1/3 cup rose petal preserves, strained of any extra jam/liquid

¼ cup semi-sweet mini chocolate chips

1 16oz container of raspberries

Instructions

For the Pastry Crust

• In a stand mixer bowl, or regular bowl if you are using a hand mixer, add the butter and sugar and beat until it becomes light and fluffy. Gradually add the egg in the butter mixture until it is incorporated
• Add the flour and salt and mix until a dough ball begins to form. Remove it from the bowl, as well any dough stuck onto the mixer’s paddle, and form a ball with your hands and then flatten into a disc.
• Cover it with plastic wrap and put it in the refrigerator for about half an hour or in the freezer for 15 minutes, until the dough ball becomes firm
• While the dough ball is firming, prepare the pastry cream (see below steps)
• As the pastry cream is cooling, put together the pastry crust.
• Preheat the oven to 375 degrees.
• While oven is heating up, lightly butter the base and sides of the tart pan, one with a removable bottom would be best and easiest. Evenly and softly pat the pastry dough across the bottom and up the sides of the pan. Afterwards, lightly prick the bottom and sides so that it does not puff up during baking
• Place the tart pan in a larger pan and put them in the middle rack of the oven. Bake until lightly golden brown.
• Remove and let cool
• Once both the crust and cream have cooled, it’s time to set up the tart

For the Pastry Cream

• In a saucepan, add the milk and heavy cream and bring to a simmer over a medium heat
• While the dairy mixture is simmering, in a large bowl, add the egg yolks, corn starch, and sugar and whisk them until it forms a smooth, goopy blend.
• Slowly add one third of the dairy mixture to the eggs constantly whisking to prevent any curdling. Transfer the egg mixture into the saucepan
• Bring the cream to a boil and whisk constantly until it thickens. Once it has thickened, whisk in the vanilla extract and two drops of rosewater (you can add more if you want a more intense rose taste). Cover the surface of the cream with clear wrap and let cool to room temperature, a few hours
• While the cream is cooling, prepare the pastry crust

Setting up the Tart

• Stir in the rose petal preserves and the chocolate chips in the cream and pour into the tart, evenly spreading it out
• Gently place the raspberries onto the cream in any pattern you choose. Refrigerate when not in use and serve at room temperature
• Serve and enjoy!