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Apr 23 / dbartolus

Rose Custard Tarts

This recipe is in development.  I was craving a mini tart filled with cream and decided to make my own.  I made a basic pate sucree for the tart and adapted a vanilla custard recipe for the rose custard filling.  This pate sucree recipe comes from Epicurious.com

  • 3 large egg yolks
  • 1/4 cup heavy cream
  • 2 3/4 cups all-purpose flour
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1/4 cup plus 3 tablespoons sugar
  • 1/4 teaspoon kosher salt

preparation

Whisk egg yolks and cream in a small bowl; set aside. Pulse flour, butter, sugar, and salt in a food processor until a coarse meal forms. With machine running, gradually add cream mixture; blend just to combine (do not overwork dough or crust will be tough).

Transfer dough to a large work surface. Knead just to incorporate, 4-5 turns. Divide dough in half; shape each half into a 1″-thick disk and wrap in plastic. Chill until firm, at least 2 hours. DO AHEAD: Crust can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out. Crust can also be frozen for up to 4 months. Thaw overnight in refrigerator before rolling out.

After baking off the pastries, I painted the inside with white chocolate.  Because these pastries require refrigeration, tempering the chocolate is unnecessary.  To melt the white chocolate, place finely chopped chocolate in a microwave safe dish and microwave in short bursts.  I like to use 30 and 20 second bursts.  I stir the chocolate between burst until it is just melted.  I like to use a small paintbrush to apply the chocolate to the inside of the pastry.  The chocolate adds a nice flavor, but is also acts as a moisture barrier between the custard and the crust.

To make the custard, I adapted a basic vanilla custard recipe and added rose simple syrup, omitting some sugar from vanilla custard  recipe.  The syrup recipe comes from www.epicurious.com

 

  • 2 1/2 cups water
  • 4 cups sugar
  • 1/2 cup rose water

preparation

1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the  rose water and cook 10 minutes longer, stirring occasionally.

2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.

After making the custard and allowing it to cool, I spooned it into the tart shells.  Finally, I topped the tarts with whipped cream.  The tars tasted good, but the rose flavor was not evident.  I plan on trying again and when I perfect it, I will post the recipes.

Rose Custard Tart

Rose Custard Tart

 

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