Dessert

Date & Pistachio Tart with Rose Water Crème Fraîche & Crispy Phyllo Tuile

Name: Date & Pistachio Tart with Rose Water Crème Fraîche & Crispy Phyllo Tuile
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 phyllo sheets; 3 tablespoons unsalted butter, melted; 2 tablespoons raw almonds, finely ground into flour; 5 oz (140g) Medjool dates, pitted; 3 tablespoons roasted unsalted pistachios, finely chopped (plus more for garnish); 1 tablespoon honey; ¼ teaspoon ground cardamom; ⅛ teaspoon ground cinnamon; 1 strip fresh orange zest (about 1 inch); ½ tablespoon orange juice; ¼ cup crème fraîche (or sour cream); ½ teaspoon rose water; ½ tablespoon confectioner's sugar (plus more for dusting); 1 teaspoon pistachios, crushed, for tuile; Pinch of fine sea salt

A sophisticated Middle Eastern-inspired dessert: a buttery hand-crimped phyllo and almond flour tart shell filled with a dense, dark paste of Medjool dates and pistachios spiced with cardamom and cinnamon, glazed with a honey-orange glaze, served with a cloud of rose water–scented crème fraîche and a crispy phyllo tuile that shatters on the tongue. Elegant and not overly sweet.

310calper serving 8gprotein 42gcarbs 14gfat 20min prep 35min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this