Raspberry Rose Tarts

4.50 from 6 reviews

Sweet tart crust filled with rose-scented raspberry curd and topped with a gorgeous raspberry cream rose.

Prep Time2

Bake Time20

Total Time2 20

Servings:12 servings

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.
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 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).
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.

Place 2 tablespoons of cold water into a microwave safe bowl. Sprinkle the gelatin powder over the surface and set it aside to bloom.
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.
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.