Appetizers
Saffron Pecan Tart with Rosewater Whipped Cream
⏱ 60 minutes
🍽 6 people
👁 9 views
Ingredients
- 1 cup (200g) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
- 1/2 cup chopped pecans
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup rosewater
- 1 cup heavy cream
Preparation Steps
- Preheat oven to 375°F (190°C).
- Prepare the crust by mixing together butter, granulated sugar, brown sugar, flour, and salt.
- Press mixture into a 9-inch tart pan with a removable bottom.
- Bake for 20 minutes, then set aside to cool.
- In a separate bowl, whisk together eggs, vanilla extract, saffron, and soaked water.
- Pour egg mixture over baked crust and top with chopped pecans.
- Bake for an additional 20-25 minutes or until filling is set.
- Meanwhile, whip heavy cream with rosewater until stiff peaks form.
- Serve tart with whipped cream and a sprinkle of powdered sugar.
