Rose Water and Pistachio Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">2-3 tbsp rose water (adjust to taste)</li><li class="ingredients-single-item">2 drops pink food coloring (optional)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">75g shelled pistachios, roughly chopped</li><li class="ingredients-single-item">1 tbsp honey, warmed</li><li class="ingredients-single-item">Dried rose petals (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, icing sugar and salt in a food processor (or large bowl if mixing by hand). Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs. Cold butter creates pockets of fat that will make your pastry wonderfully flaky when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, then pulse again until the dough just starts to come together. If it seems too dry, add the remaining tablespoon of water. The dough should hold together when pressed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and bring together with your hands to form a smooth disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan) and place a baking sheet in the oven to heat up. Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin to transfer it to the tart tin. Press it gently into the corners and up the sides, then trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Place on the hot baking sheet (this helps cook the base evenly) and blind bake for 15 minutes. Remove the beans and paper, then return to the oven for another 5-7 minutes until the pastry is dry and pale golden. Trim any overhanging pastry for a neat edge. Lower the oven temperature to 160°C (140°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, make the filling. In a medium saucepan, heat the milk until just below boiling point. Meanwhile, in a large bowl, whisk together the sugar and egg yolks until pale and thick, then whisk in the cornflour until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slowly pour the hot milk over the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until thickened enough to coat the back of a spoon. This will take about 5-7 minutes. The custard should be thick but still pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the rose water (start with 2 tablespoons and adjust to taste - rose water can be powerful), vanilla extract, and pink food coloring if using. Don't be tempted to add too much rose water at once; you can always add more after tasting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the custard into the pastry case and smooth the top with a spatula. Return to the oven and bake for 20-25 minutes until the filling is set but still has a slight wobble in the center. The custard will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to fully set the filling. Cold temperatures firm up the custard's structure through the coagulation of proteins and gelatinization of the cornstarch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, scatter the chopped pistachios over the top of the tart and drizzle with the warmed honey to help them stick. If using, sprinkle with a few dried rose petals for an extra touch of elegance.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>The tart is best served chilled and will keep in the refrigerator for up to 2 days. For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts.</li></ol>