Raspberry Rose Tarts

4.58 from 7 reviews

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

Prep Time: 2

Bake Time: 20

Total Time: 2 20

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.
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 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.

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.