rose, cardamom and pistachio cheese tart

pistachio cheese tart with rose water fragrance and a subtle cardamom flavour

Years ago in a cafe in the beautiful city of Tehran, I was blown away by an elegant-looking rose, cardamom, and pistachio cheesecake. Though truly exotic I knew from the beginning that I could write its recipe and make it at home, simply. Unlike all other cheesecakes, I didn't make it with a biscuit base but a tart base and with classic cheesecake recipe with some Iranian ingredients and made it absolutely heavenly and unforgettable.

ingredients for the tart crust

• 150 g (1 cup and 2 tbsp) plain flour
• 12 g (1 tbsp) sugar
• 1 g (1/4 tsp) salt
• 150 g (5 oz) cold butter, cut into small pieces
• 30 g (2 tbs) heavy or sour cream
• 2 g (1/2 tsp) ground cardamom

ingredients for the cream cheese filling

• 500 g ( 1 lb) cream cheese, room temperature
• 120 g (1/2 cup) sour cream
• 100g(1/2 cup) sugar
• 2 large eggs, room temperature
• 4 g (1/2 tbsp) cornstarch
• 15 ml (1 tbs) rose water
• 2 g (1/2 tsp) ground cardamom
• pinch of salt
• 30g (1⁄4 cup) chopped or slivered pistachios

preparation of the pie crust

• preheat oven to 150°C (300°F)
• get a 23 cm (9 inch) non-stick loose base tart tin with 4 cm (1/5 inch)-long edges
• place all the ingredients in the food processor
• pulse until a ball is shaped
• be careful not to overwork the dough, just a few pulses
• rest the dough for 10 minutes
• dust the surface with some flour
• roll the dough out using a rolling pin
• roll the dough around the rolling pin
• place it into the tart tin
• with a knife, trim the edges of the dough to fit the tart tin
• prick the dough with a fork to let the air out while baking
• freeze the tart for 30 minutes
• bake in the preheated oven for only 10 minutes
• set the tart aside to cool

preparation of the cream cheese filling

• in a large bowl mix the cream cheese, sour cream, sugar, cornstarch, rose water, cardamom and salt
• mix until combined
• add the eggs one at a time until each egg is well incorporated
• do not overmix the batter
• add the pistachios
• mix well
• pour the cream cheese mixture over the pre-cooked pie crust
• bake for 30-40 minutes
• turn off the heat
• leave it another 40 minutes in the oven
• remove the ring
• let it cool at room temperature
• refrigerate for 5 hours before serving

Decorate with chopped or slivered pistachios and rose petals if desired.

  order catering

If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.

  private dining

Have me cook for you in your own kitchen, preparing your chosen dishes. And if you feel like it, join me whilst cooking. Read more about private dining.

  my cookbook

All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.

  join a workshop

Join others and learn how to cook and bake a four-course Persian meal. Or make it private. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.

  my recipes

You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.

  discover Iran

Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.

  shop

Iran has so many indigenous spices and other typical products that you can buy with me in any quantity.

  food photography

My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.

  updates & contact

Follow me on Instagram or LinkedIn to view my latest updates. In case of any questions or reservations please do not hesitate contacting me.