Introduction
This White Chocolate Rose Tart is an elegant and romantic dessert, perfect for special occasions. The creamy white chocolate filling is infused with delicate rose essence, sitting atop a buttery, crisp tart crust. Garnished with edible rose petals, this tart is as beautiful as it is delicious—a show stopping treat for celebrations or a refined afternoon tea.
Why You’ll Love This Recipe
✔️ Delicately Floral – Infused with a light rose essence for a unique taste.
✔️ Rich & Creamy – A smooth, luscious white chocolate filling.
✔️ Elegant & Stunning – Perfect for special occasions and gatherings.
✔️ Easy Yet Impressive – A simple recipe with a luxurious result.
✔️ Customizable – Can be topped with berries, nuts, or extra chocolate.
Equipment Needed
- Tart pan (9-inch)
- Mixing bowls
- Saucepan
- Whisk
- Spatula
- Rolling pin
- Parchment paper & pie weights
Ingredients (Serves 8-10)
For the Tart Crust:
- 1 ¼ cups all purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1-2 tablespoons ice water
For the White Chocolate Rose Filling:
- 8 oz white chocolate, finely chopped
- ¾ cup heavy cream
- 1 teaspoon rose water
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- Pinch of salt
Garnish:
- Edible rose petals
- White chocolate shavings
- Fresh raspberries (optional)
Nutritional Information (Per Serving, Approximate)
- Calories: ~320 kcal
- Protein: ~4g
- Carbohydrates: ~30g
- Fats: ~20g
- Sugar: ~18g
Step by Step Instructions
Total Time: 1 Hour 30 Minutes
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 25-30 minutes
- Prepare the Tart Crust – In a bowl, mix flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until a dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Bake the Crust – Roll out the dough and press it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake at 350°F (175°C) for 15 minutes. Remove weights and bake for another 10-15 minutes until golden. Let cool.
- Make the White Chocolate Rose Filling – Heat heavy cream and honey in a saucepan until warm but not boiling. Pour over chopped white chocolate, let sit for a minute, then stir until smooth. Add rose water, vanilla, and a pinch of salt.
- Assemble & Chill – Pour the filling into the cooled tart crust and smooth the top. Refrigerate for at least 2 hours until set.
- Garnish & Serve – Decorate with edible rose petals, white chocolate shavings, and optional fresh raspberries. Slice and enjoy!
Tips for the Best White Chocolate Rose Tart
Use High Quality Rose Water – A little goes a long way; don’t overdo it.
Opt for Premium White Chocolate – This enhances the smoothness of the filling.
Chill for Best Results – Refrigerating the tart helps set the filling properly.
Add a Crunchy Twist – Sprinkle chopped pistachios for extra texture!
Serving Suggestions
Pair with Tea – Rose or chamomile tea complements the floral flavors beautifully.
Serve with Dessert Wine – A sweet white wine pairs wonderfully.
Top with Fresh Berries – Adds freshness and a burst of color.
Frequently Asked Questions (FAQs)
Q: Can I make this tart ahead of time?
A: Yes! You can prepare it a day in advance and store it in the refrigerator until serving.
Q: What can I use instead of rose water?
A: You can use orange blossom water for a different floral note or vanilla extract for a classic flavor.
Q: Can I use store bought tart crust?
A: Absolutely! A pre made crust saves time and still tastes delicious.
Conclusion
This White Chocolate Rose Tart is a beautifully elegant dessert, combining creamy white chocolate with a delicate floral aroma. Perfect for special occasions, it’s easy to make yet looks stunning on any dessert table. Try this exquisite tart for a truly delightful treat!