Raspberry and Rose Cream Tart

Raspberry and Rose Cream Tart | A Dutchie Baking“But I wish you were waiting
With roses in sunset, yeah”

Tonight’s the night! Trijntje (“Train-cha”) Oosterhuis will represent the Netherlands in the Eurovision Song Contest semi final. I was inspired by the lyrics from her song Walk Along above to bake something special to mark the occasion. Let me just tell ya, I’d rather someone was waiting for me in the sunset with this tart than with roses 😉 Fingers crossed Trijntje proceeds to the final, and if not, I will wholeheartedly be supporting my second “home country” Sweden!

Raspberry and Rose Cream Tart | A Dutchie Baking Raspberry and Rose Cream Tart | A Dutchie Baking

A crunchy base of sablé breton is topped with smooth, soft rose cream and plum raspberries. A special touch are the (food safe!) rose petals which bring the whole thing together in my opinion. You might frown at the amount of rose water (25 grams seems like a lot) but trust me, it’s fine! It’s not too overpowering and not too subtle. This tart would do exceptionally well at a fancy schmancy party.

 

Raspberry and Rose Cream Tart | A Dutchie Baking

 

Raspberry and Rose Cream Tart 

Source:

Tools: 22cm round springform tin or pastry ring

Ingredients:

Base (Sablé Breton)

45 grams egg yolk
80 grams caster sugar
5 grams vanilla sugar
125 grams plain flour
8 grams baking powder
1 gram salt
85 grams unsalted butter (very soft)

Rose Cream

100 ml whipping cream
100 grams mascarpone
20 grams caster sugar
25 grams rose water

Decoration

150 grams raspberries
2 roses (food safe!)

1. For the base, whip up the egg yolk with the sugars until light and fluffy. Incorporate the flour, salt and baking powder, then stir in the (very soft) butter. Don’t stir for too long. It will be a very soft, fluffy batter. Wrap in clingfilm and leave in the fridge overnight.

2. Preheat the oven to 150C/300F.

3. Once rested, roll the dough out to 6mm thickness. Trim down to a 22cm circle and place in buttered tin/pastry ring. Bake for 30-35 minutes, then unmold and leave to cool on a wire rack.

4. For the cream, whisk cream, mascarpone and sugar until firm. Stir in rose water

5. Pipe or spread cream onto the base. Decorate with raspberries and rose petals. Optionally, use some liquid honey to create droplets on the petals.

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