Prep:  1 hour (plus chilling)
Cook:  35 min
Makes:  1 large custard tart
Serves:  dinner party (8-10)
Average: 4 (50 votes)
Recipe by: Australian Eggs
Pretty rose jelly covered custard tart that's perfect for Mother's Day and other celebration events.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Rose Pistachio Custard Tart
Pistachio base
Rose Jelly
Pistachio base
  1. Process pistachios to fine crumbs. Add flour and icing sugar and process to combine. Add butter and pulse until mixture resembles breadcrumbs. Gradually add enough water until dough just comes together. Shape into a disc, wrap and refrigerate for 30 minutes
  2. Lightly grease a 23cm round 4cm deep tart pan with removable base. Roll out dough on a lightly floured surface to a 4mm thick round. Line pan with pastry and trim edges. Refrigerate for 30 minutes
  3. Preheat oven to 180C. Blind bake pastry case for 20 minutes. Then bake uncovered for 15 minutes, until golden and crisp. Cool
  1. To make the custard, place milk and vanilla bean paste in a saucepan and bring almost to boiling point. In a large bowl, whisk egg yolks and sugar until pale and thick. Whisk in flours. Gradually whisk in warm milk mixture. Return to saucepan. Cook over medium heat, stirring constantly, until custard boils and thickens. Simmer, stirring, for 2 minutes
  2. Pour into pastry case and smooth surface. Chill for 2 hours or until cold and firm to the touch
Rose Jelly
  1. To make the rose jelly, process raspberries, sugar and water together until smooth. Strain through a fine sieve
  2. Sprinkle gelatine over 2 tbsp of just boiled water, whisking with a fork to dissolve. Whisk into raspberry mixture with rosewater. Pour over custard layer and chill for 2 hours, or until set firm
  3. Decorate top of tart with extra chopped pistachios and rose petals
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Incomplete Recipe
4 years 11 months ago
Hi, is it me or is there no recipe for the base here.....