Turkish Delight Rosewater Tarts - cooking recipe

Ingredients

1/4 cup all-purpose flour
1/4 cup powdered sugar
1/3 cup unsalted pistachios, chopped finely
1/2 cup cold butter, chopped coarsely
2 None large egg yolks
None None Mascarpone Filling
9 oz mascarpone cheese
1/2 cup powdered sugar
2 tsp rosewater
3.5 oz rose Turkish delight, chopped coarsely
1/2 cup heavy cream
None None Turkish Delight Rosewater Tarts
9 oz small strawberries, quartered
2 oz rose Turkish delight, chopped coarsely
2 tbsp unsalted pistachios, chopped coarsely
2 tbsp dried organic pink rose petals
1 oz rose Pashmak (Persian fairy floss)

Preparation

To make the pistachio pastry, Sift flour and powdered sugar into a large bowl. Stir in nuts. Cut in butter until mixture is crumbly. Add egg yolks and 1-2 tsp ice water and mix until ingredients just come together. Transfer to a floured work surface and knead gently until smooth. Cover and refrigerate for 30 mins.
Preheat oven to 350\u00b0F. Grease 6 (3 1/2 inch) tart pans.
Divide pastry into 6 portions. Roll each portion between 2 sheets of baking paper until 1/8 inch thick. Use to line pans, trimming excess. Prick bases all over with a fork. Place pans on a baking tray and refrigerate for 30 mins.
Line tart shells with baking paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for another 15 mins, or until golden brown. Let cool.
Meanwhile, to make the mascarpone filling, combine mascarpone, powdered sugar, rosewater and Turkish delight in a medium bowl. Whip cream to soft peaks then fold into mascarpone mixture.
Divide mascarpone filling between tart shells. Top with strawberries, Turkish delight, nuts, rose petals and fairy floss.