Persian Rosewater Pistachio Mousse Tarts with Saffron Cream Topping

Allergens

Dairy (Milk, Cream, Cheese) - Nuts (Pistachio)

Ingredients

• 1 cup almond flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups heavy cream
• 3 tbsp rose water
• 1 1/2 cups shelled pistachios, divided
• 4 saffron threads
• 1 tsp cornstarch
• 1 cup fresh raspberries

Instructions

1. a. Prepare the tart crust: Combine almond flour, granulated sugar, and salt in a bowl. Add melted butter and mix until well combined. Divide mixture evenly into 4 greased tart pans (6 inch diameter), pressing down firmly to create an even layer at the bottom. b. Bake crusts at 350°F for 12 15 minutes or until golden brown and set. Allow to cool completely. c. Make the rosewater pistachio mousse: In a food processor, pulse cream cheese, powdered sugar, and 1 cup of shelled pistachios until smooth. Add heavy cream, rose water, and vanilla extract pulse until combined. Divide the mixture evenly among cooled tart crusts. Refrigerate for at least 2 hours or until set. d. Create the saffron cream topping: In a small saucepan, heat 1/4 cup of heavy cream with saffron threads. Allow to steep for 10 minutes, then remove from heat and whisk in cornstarch. Return to low heat and cook until slightly thickened, about 2 3 minutes. Strain the mixture through a fine mesh sieve into another bowl and allow it to cool completely. e. Whip remaining heavy cream with powdered sugar until stiff peaks form. Gently fold cooled saffron cream into whipped cream. f. Pipe or spoon the saffron cream over mousse filled tarts, and garnish with fresh raspberries and remaining pistachios.

Chef’s Insight

The key to these tarts is striking the perfect balance of textures: from the crumbly tart shell, velvety mousse, and rich saffron cream topping, each bite should be a sensory delight.

Notes

Allow tarts to set in the refrigerator for at least 2 hours before serving for best results.