Cream and rose water tart

Cream and rose water tart

Tart alla crema ed acqua di rose

The Italian Baker

My bakery and tea room is the result of all the experiences I have had during my life. It’s all in there – the people I have met during my travels, the beautiful places I have seen, all the things I have learned, and my other passion, apart from my job, interior design.

It was during a journey in Sri Lanka that I had the chance to try rose water for the first time, in the form of rose water custard. So creamy and scented, it was love at first taste! This tart reminds me of those glorious places, and the smell of rose water takes me back in time... to a land of great treasures.


Quantity Ingredient

For the pastry

Quantity Ingredient
300g plain flour, plus extra for dusting
150g butter, chilled and diced, plus extra, softened, for greasing
120g caster sugar
1 whole egg
2 egg yolks
1 lemon, Finely grated zested
pinch salt

For the rose water cream

Quantity Ingredient
3 eggs
70g plain flour
200g caster sugar
7 tablespoons butter, melted
1/2 teaspoon vanilla paste or extract
2 teaspoons rose water
240ml double cream
edible rose petals, to decorate
or or fresh raspberries


  1. Put the flour for the pastry in a mound on the work surface and make a well in the centre. Add the diced butter to the well and, working quickly with cool hands, rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Make a well again in the centre and place the sugar, whole egg and yolks, lemon zest and salt in the well. Knead the mixture to form a dough, then wrap in cling film (plastic wrap) and refrigerate for at least a couple of hours or, better still, overnight. (You can make the pastry in a food processor if you like, but by hand will produce better results.)
  2. Butter and flour a loose-based, fluted, rectangular tart tin 35 x 11cm or a 23-cm round, loose-based, fluted tin and preheat the oven to 180°C.
  3. Roll the dough out on a floured surface to about 3mm thick and use to line the tart tin, pressing it gently into the grooves. Trim the excess pastry from the edges using a knife, prick the base with a fork in several places and refrigerate while you make the cream.
  4. Whisk the eggs in a bowl and gradually whisk in the flour until combined, then add the sugar, melted butter, vanilla, rose water and cream and stir to combine. Remove the tart case from the fridge, pour in the cream and bake for about 35 minutes or until the pastry is golden.
  5. Leave to cool in the tin before unmoulding on to a plate and decorating as you wish.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again