Pistachio-Rose Latte Tart

A pistachio tart with a rose water custard. The crust is made from ground pistachios, sugar, butter and flour, pressed into a tart pan and baked for 10 minutes. The filling is only rose water, eggs and heavy cream, whisked together, poured in and baked until set. The tart is finished with powdered sugar and rose petals, and it cuts into 8 slices.

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Prep takes 20 minutes and baking 35, so the whole tart is ready in 55 minutes, plus cooling time.

What Goes in the Tart

Amounts are in the recipe card.

• Pistachios (1 cup, shelled): the main ingredient, giving the crust its nutty flavor and green color. Use unsalted ones.
• Sugar (1/2 cup): ground with the pistachios, it sweetens the crust.
• Unsalted butter (1/4 cup, melted): binds the crust together.
• All-purpose flour (1 cup) and salt (1/4 teaspoon): flour gives the crust its structure, and the salt balances the sweetness.
• Rose water (1/4 cup): the floral flavor of the filling.
• Eggs (2) and heavy cream (1 cup): the eggs set the filling, and the cream makes it rich and smooth.
• Powdered sugar (2 tablespoons) and rose petals (1 tablespoon): for dusting and garnish once the tart has cooled. Use edible rose petals.

Making the Crust and Filling

Heat the oven to 350°F (175°C). Grind the pistachios and sugar in a food processor until fine, add the butter, flour and salt, and pulse until combined. Press the mixture into the bottom of a tart pan and bake for 10 minutes.

Whisk the rose water, eggs and cream together, pour the mixture into the warm shell and bake 20 to 25 minutes more, until set. Let the tart cool before you dust it with powdered sugar and add the rose petals.

Rose Water and Pistachio Notes

• Use shelled, unsalted pistachios for the best flavor.
• Rose water is strong, and its potency varies by brand. Choose a good-quality one, and adjust the amount to taste. Starting with less and adding more is the safer route if you want a stronger rose flavor.
• The tart can be served chilled or at room temperature.

Changes You Can Make

• Other nuts: almonds or walnuts can replace some of the pistachios in the crust.
• Other flavors: vanilla extract or orange blossom water can stand in for the rose water, though the tart’s character will change slightly. Both can also go in alongside it.
• Chocolate: add cocoa powder to the crust, or drizzle melted chocolate over the tart before serving.
• Fruit: fresh berries or a fruit compote on the side.
• Gluten-free: use almond flour or a gluten-free flour blend in place of the all-purpose flour.
• Less sweet: reduce the sugar by a tablespoon or two, and taste the filling before baking.

Serving

Whipped cream flavored with a hint of rose water goes on top of each slice, or vanilla ice cream gives a contrast in temperature. A cup of chamomile or mint tea goes with it. For a celebration, garnish with fresh berries or crushed pistachios.

Storing

Cool the tart, then keep it in an airtight container in the refrigerator. It can be made a day ahead and lasts a few days, though it is best fresh.

Nutrition per Slice

One slice has about 320 calories, 22 grams of fat (10 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 12 grams of sugar, 6 grams of protein and 100 milligrams of sodium.

FAQ

Can I make the tart in advance?

Yes. Make it a day ahead, store it in the refrigerator once it cools, and serve it chilled or at room temperature.

What can replace rose water?

Orange blossom water for another floral flavor, or vanilla extract for a more familiar taste. The tart’s profile will change a little.

How can the tart be made less sweet?

Cut the sugar in the filling or crust by a tablespoon or two and taste the filling before baking.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us