Rose, cardamom and passion fruit tart recipe with pistachio crème
Bake a sweet treat that’s perfect for the summer months. This rose, cardamom and passion fruit tart recipe is bursting with some of our favourite flavours. What’s more, it’s perfect for taking to a picnic and sharing with friends.
Rose is one of our go-to flavours to enjoy in the warmer months. This gorgeous, floral flavour helps to add a burst of sunshine to our tart recipe! Plus, dried rose petals make for a beautiful decoration when sprinkled over as a final flourish.
There are few better pairings of flavours than rose with pistachio. Enjoy this tart with our homemade pistachio crème for a real treat. What’s more pistachios are an excellent source of healthy fats and protein. They also contain a number of antioxidants – vital for helping to mop up damaging free radical molecules in our cells.
To make our rose, cardamom and passion fruit tart lower in sugar, we’ve swapped calorie-laden refined sugar for stevia. Stevia is several hundred times sweeter than sugar but contains no fructose and zero calories. It can be the ideal replacement for sugar in your baking, without having to compromise on flavour.
Watch Liz make our passion fruit tart recipe
Discover more delicious sweet treats from Liz Earle Wellbeing
- 320g sheet of all-butter shortcrust pastry
- 1 organic egg, beaten with a splash of milk to glaze the pastry
- 6 organic eggs, beaten
- 130ml double cream
- 220g stevia powder
- 1 tsp rose extract
- 1 tsp ground cardamom
- 150g passion fruit flesh, approx 8-9 fruits (pass the centre of the passion fruits through a sieve)
- 1 tbsp dried rose petals
- 1 tbsp fresh rose petals
- Icing sugar to serve
For the pistachio crème
- 150ml double cream
- 1 tsp icing sugar
- 2 tbsp pistachio paste/butter (optional)
- 40g pistachios, finely chopped
- Preheat the oven to 180°C/350°F/gas mark 4 and grease a loose-bottomed 23cm tart tin.
- Roll the pastry out on a floured surface to make it a little thinner, then carefully lay it in the tin, allowing the pastry to hang over the sides of the tin by a few centimetres. Trim any large excess off with a sharp knife.
- Line the top of the pastry with baking paper and fill with baking beans. Blind bake in the oven for 20 minutes, then remove from the oven and take out the paper and baking beans.
- Turn the heat down to 160°C/320°F/gas mark 3. Brush the pastry with the beaten egg and put back in the oven for another five to 10 minutes until it starts to gently colour.
- Meanwhile, whisk together the eggs, cream, stevia, rose extract, cardamom and passion fruit in a bowl, then gently pour into the pastry case, preferably with the oven shelf half out so you can slide it back in without spilling.
- Bake for 40 minutes, until firm, but with a slight wobble. Remove from the oven and leave to cool.
- While the tart is cooling, make the pistachio crème by whisking together the double cream, icing sugar and pistachio paste (if using), then fold in the nuts.
- Decorate the edge of the tart with dried rose petals and put the fresh ones in the centre with a sprinkle of the remaining nuts. Dust with icing sugar and serve with the pistachio crème.