Dessert

Cherry, pistachio and rose tart

Name: Cherry, pistachio and rose tart
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 1 cup (250g) mascarpone; 3/4 cup (210g) thick Greek-style yoghurt; 2 tbs pure icing sugar, sifted; 350g cherries, pitted, halved; Coarsely ground pistachios and rose syrup, to serve; 1 2/3 cups (250g) plain flour; 1 1/2 tbs caster sugar; 125g cold unsalted butter, chopped; 1 egg, plus 1 extra egg yolk; 5g unsprayed dried rose petals; 1 cup (220g) caster sugar; Juice of 1/2 lemon

Rate now

20m

Jump to recipe

If your sweet tooth is craving a hit then this cherry tart is the perfect recipe for you.

1 cup (250g) mascarpone
3/4 cup (210g) thick Greek-style yoghurt
2 tbs pure icing sugar, sifted
350g cherries, pitted, halved
Coarsely ground pistachios and rose syrup, to serve

Pastry

1 2/3 cups (250g) plain flour
1 1/2 tbs caster sugar
125g cold unsalted butter, chopped
1 egg, plus 1 extra egg yolk

Rose syrup

5g unsprayed dried rose petals
1 cup (220g) caster sugar
Juice of 1/2 lemon

Method

1.

For pastry, whiz flour, sugar, butter and a pinch of salt in a food processor to fine crumbs. Add egg and extra egg yolk and pulse until a smooth dough forms. Enclose in plastic wrap and chill for 30 minutes.
2.

For rose syrup, Place petals in a pan, cover with 200ml boiling water and set aside for 30 minutes. Add the sugar to pan, then place pan over medium-low heat. Bring to the boil, stirring until sugar dissolves. Simmer for 2-3 minutes until slightly reduced, then remove from heat and add lemon juice. Cool, then strain, discarding petals.
3.

Preheat the oven to 180°C. Grease a 22cm loose-bottomed tart pan. Roll out pastry on a lightly floured surface until 4mm thick, then use to line pan. Trim excess, leaving 2mm above the sides. Chill for 30 minutes. Line the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Cool completely.
4.

Combine mascarpone, yoghurt and icing sugar in a bowl, then spread into case. Top with cherries, pistachios and drizzle with rose syrup to serve.