Pastry Chef Shares Raspberry Rose Tart Recipe To Celebrate This Love Season

Only someone passionate about baking knows the amount and effort that goes into it. So this Valentine's day, get your baking skills on the roll with that extra pack of sweetness. Raspberry rose tarts are as delectable as they are beautiful. First, a cookie crust served with rosewater curd and topped with raspberry cream. Next, you can swirl the raspberry cream over the stuffing, sprinkle raspberry puree, or toss it on some refreshed raspberries for a final trim. Decorated with roses, this tart is sure to make your loved one feel a little special. 

Raspberry Rose Tart Prepared by – Chef Tushar Pangarkar (Pastry Chef at APCA India)

1. Almond Sugar Crust
2. Butter – 155g
3. Icing sugar – 100g
4. Flour – 260g
5. Salt – 2
6. Eggs – 50g
7. Almond Powder – 35g
8. Vanilla bean – half pod

Procedure

1. Mix flour, icing sugar, butter, vanilla pod, salt and almond powder until crumbly using the rub in the method.
2. Add in eggs and mix until just enough to form a dough.
3. Rest it for 1 hour in the fridge before shaping it into rings.

Flourless Chocolate Sponge

1. Egg Yolk – 150g
2. Egg white – 200
3. Sugar – 240g
4. Cocoa Powder – 75g

Procedure

1. Whip 60g of sugar with egg yolk until fluffy and thick.
2. With the leftover egg, whites and sugar, make a meringue.
3. In the yolk mixture, tuck cocoa powder carefully (in meringue) and bake it into a ring.
4. For approximately 20 minutes, bake the oven at 170 degrees.

Rose jam

1. Rose Petal – 200g
2. Sugar – 150g
3. Honey – 25g

Procedure

1. Wash the rose petal twice with clean water 
2. In a saucepan, add rose petals and pour sugar
3. Cook the rose petal until moist enough
4. Add honey and keep the mixture aside

Raspberry Rose Jelly

1. Water – 120g
2. Rose jam – 30g
3. Sugar – 50g
4. Gelatin – 12.5g
5. Water – 60g
6. Raspberry Puree – 100g

Procedure

1. Bloom the gelatin with 60g water and place it aside to set
2. Boil water with sugar and rose jam
3. Once boiled, add bloomed gelatin and raspberry puree while turning off the stove.
4. Pour in the desired mould as an insert.

Raspberry Rose Mousse

1. Eggs – 100g
2. Sugar – 60g
3. Rose jam – 40g
4. Milk – 100g
5. Gelatin – 20g
6. Water – 100g
7. Raspberry Puree – 150g
8. Whipped Cream – 400g

Procedure

1. Bloom the gelatin with 100g water and place it aside to set
2. In a bowl, mix egg and half sugar 
3. Boil milk, half sugar, raspberry puree and rose jam
4. Pour over the egg mixture for temper
5. Strain the mixture in the saucepan and cook at 83 degrees celsius
6. Please turn off the stove and add gelatin and keep it aside
7. Fold the whipped cream when the mixture is cool
8. Once boiling, turn off the stove and add raspberry puree and bloomed gelatin
9. Pour in the desired mould as an insert.

Red Glaze

1. Water – 75g
2. Sugar – 150g
3. Glucose – 150g
4. Condensed Milk – 100g
5. Gelatin – 12g
6. Water – 60g
7. Milk Chocolate – 150g
8. Red Colorant - +/-

Procedure

1. Bring the glucose, sugar and water to boil
2. Add the bloomed gelatin and condensed milk 
3. Pour the mixture over the milk chocolate and add the colouring to emulsify.

Assemble

1. Pipe the raspberry rose mousse in the desired mould
2. Place the jelly in the centre
3. Pipe  raspberry rose mousse
4. Place the sponge on the top 
5. Freeze it overnight
6. Pour the red glaze
7. Garnish it with chocolate rose and fresh raspberries