Raspberry Rose Tarts are as delicious as they are gorgeous. A cookie crust is filled with rosewater-scented raspberry curd and topped with a raspberry cream rose.
These beautiful little tarts would be the perfect dessert for Valentine’s Day, a bridal shower, Easter, or Mother’s Day brunch.
Individual tarts look so pretty lined up on a tray and you get a better crust:filling ratio in a mini tart.
But, there’s no need to run out and buy mini tart pans. This recipe works as a large 10″ or 12″ tart as well. You can pipe a pretty design of cream roses across the top of the full size tart.
If piping is not a skill you’ve mastered, don’t worry. You can simply swirl the raspberry cream over the filling and toss on on a few fresh raspberries or a drizzle of raspberry puree for a final flourish.
- Short dough
- Frozen Raspberries
- Granulated Sugar
- Gelatin powder
- Heavy cream
- Confectioner’s Sugar
How to make Raspberry Rose Tarts:
- Line the tart pans with sweet dough and bake until golden brown. Fill the cooled shells with raspberry rose curd.
- Bloom the gelatin. Whisk the raspberry puree into the cream. Spoon a dollop of the cream into the warm gelatin.
- Immediately whisk the cream into the gelatin. “Liason” the gelatin into the bowl of cream. Whisk until smooth.
Watch the video to see three different ways to pipe a rose:
You can add a hint of rosewater to Rose Shortbread Cookies and serve them along side these tarts for a spectacular rose-themed dessert display.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Raspberry Rose Tarts
Make the Tart Shells:
- Preheat the oven to 375 °F. Roll the short dough to ¼" thick to line a 12" tart pan or to ⅛" thick to line 24 tartelette molds. Set the pan(s) onto a sheet pan. Prick the bottom of the shell(s) with a fork.1/2 recipe Short dough
- Bake the large tart shell or tartelettes until golden brown. Leave the tart(s) in the pan(s) to cool completely. The shells can be baked up to 2 days in advance and kept, covered, at room temperature until you’re ready to fill.
Make the Raspberry Curd:
- Make the raspberry curd according to the recipe using the optional gelatin. Add a ½ teaspoon of rosewater to the curd (you can adjust the rosewater to taste or leave it out).1 recipe raspberry curd, 1 teaspoon rosewater
- Pour the warm curd into the tart(s). Refrigerate the large tart for at least 2 hours and the tartelettes for at least 30 minutes to set the filling.
- The curd can be made ahead and refrigerated up to 2 days. Warm the curd until pourable before filling the tart(s). Do not fill the tarts more than 1 day before serving or the crust may become soggy.
Decorate the Tarts:
- Place 2 tablespoons of cold water into a microwave safe bowl. Sprinkle the gelatin powder over the surface and set it aside to bloom.1 1/2 teaspoons unflavored gelatin powder
- Whip the cream to soft peak. With the mixer running, add the raspberry puree, remaining ½ teaspoon of rosewater, and confectioner's sugar and whip to medium peak.16 ounces heavy cream, 4 ounces seedless raspberry puree, 4 ounces confectioner’s sugar
- Heat the bloomed gelatin in the microwave for 10 seconds. It should be hot to the touch. Working quickly, add a 1/2 cup of the cream to the warmed gelatin. Whisk immediately until completely combined.
- Add the gelatin mixture to the cream and whip to full peak.
- Use a rose tip to pipe one large rose onto each tartelette or pipe an attractive pattern of roses onto the large tart. Alternately, you can use a star tip to pipe rosettes over the tarts or spread the cream with a spatula.
- Chill until serving.
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