Instant Pot Rose Water and Pistachio Custard Tart

Name: Instant Pot Rose Water and Pistachio Custard Tart
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 6 sheets phyllo dough sheets, each about 14×18 inches; 4 tablespoons (60 ml) clarified butter or ghee, melted, warm; ½ cup (60 g) unsalted roasted pistachios, coarsely ground or chopped; 1½ cups (360 ml) whole milk; ½ cup (120 ml) heavy cream; 4 yolks large egg yolks, at room temperature; 2 tablespoons (16 g) cornstarch; ½ cup (100 g) granulated sugar; 2 tablespoons (30 ml) rose water; ½ teaspoon (2½ ml) vanilla extract; ⅛ teaspoon (½ g) fine sea salt; ¼ cup (30 g) unsalted roasted pistachios, coarsely chopped; 1 tablespoon (3 g) dried edible rose petals (optional); 1½ cups (360 ml) water

From the MyKitchenBank Kitchen

A fragrant Turkish-inspired custard tart with delicate rose water, crushed pistachios, and crispy phyllo crust, steamed to perfection in the Instant Pot for a tender, silky filling.

Prep: 20 min
Cook: 12 min
Wait: 25 min
Total: 57 min
Makes: 1 tart (8 slices)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

For the crust
6 sheets phyllo dough sheets, each about 14×18 inches
4 tablespoons (60 ml) clarified butter or ghee, melted, warm
½ cup (60 g) unsalted roasted pistachios, coarsely ground or chopped
For the custard
1½ cups (360 ml) whole milk
½ cup (120 ml) heavy cream
4 yolks large egg yolks, at room temperature
2 tablespoons (16 g) cornstarch
½ cup (100 g) granulated sugar
2 tablespoons (30 ml) rose water
½ teaspoon (2.5 ml) vanilla extract
⅛ teaspoon (0.5 g) fine sea salt
For garnish
¼ cup (30 g) unsalted roasted pistachios, coarsely chopped
1 tablespoon (3 g) dried edible rose petals (optional)
1½ cups (360 ml) water

Equipment (8)

Instant Pot (6-quart or larger)
7-inch springform pan or round cake pan
Trivet (metal steamer rack)
9×13-inch baking sheet or foil for the springform base
Mixing bowls
Whisk
Pastry brush
Measuring cups and spoons

Steps

Before you start

Ensure all eggs are at room temperature for a smooth custard
Brush phyllo sheets immediately after removing from package to prevent drying
Have the Instant Pot trivet and a 7-inch springform pan (or similar) ready

1
Prepare the springform pan
- Line a 7-inch springform pan with heavy-duty foil, extending it up the sides.
- Brush the foil generously with melted clarified butter to prevent sticking.
+ Show details− Hide details
Ready when: Foil is smooth and well-buttered
Tip: Foil prevents water from seeping into the custard during steaming
2
Layer the phyllo crust
- Lay one phyllo sheet flat in the prepared pan.
- Brush lightly with melted clarified butter and sprinkle with a small amount of ground pistachios (about 1½ teaspoons).
- Repeat with remaining 5 phyllo sheets, alternating butter and pistachio layers, ending with a sheet of phyllo.
- Trim any overhanging edges flush with the rim of the pan.
+ Show details− Hide details
Ready when: All 6 sheets layered with butter and pistachios, edges trimmed
Tip: Work quickly with phyllo to prevent it from drying out; cover unused sheets with a damp towel
3
Whisk the custard base
- In a medium mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth, about 1 minute.
- The mixture should be well-blended with no lumps.
+ Show details− Hide details
Ready when: Mixture is pale, thick, and smooth
Tip: Room-temperature egg yolks incorporate more smoothly and produce a silkier custard
4
Combine liquids with custard
- Slowly whisk the whole milk and heavy cream into the egg yolk mixture, stirring constantly to avoid lumps.
- Add the rose water and vanilla extract, whisking until fully combined and smooth.
- The mixture should be homogeneous with no visible lumps.
+ Show details− Hide details
Ready when: Custard is smooth, silky, and rose-tinted
Tip: Slow whisking prevents the yolks from scrambling when adding cold milk
5
Pour custard into crust
- Carefully pour the custard mixture into the phyllo-lined springform pan.
- Tap the pan gently on the counter 2–3 times to release any air bubbles.
- The custard should come about ¾ inch from the rim.
+ Show details− Hide details
Ready when: Custard is level and air bubbles are released
Tip: Don't fill to the brim; the custard expands slightly during cooking
6
Set up Instant Pot steamer
- Place the metal trivet in the Instant Pot and pour in 1½ cups of water.
- Make a foil sling by folding a 20-inch piece of foil lengthwise into thirds.
- Position it under the springform pan (the sling will hang down into the pot and make it easy to lift out later).
+ Show details− Hide details
Ready when: Trivet is in place, water is at the correct level, sling is secure
Tip: The foil sling is essential for safely removing the hot pan without burning yourself
7
Cook under pressure
- Using the foil sling, lower the springform pan onto the trivet.
- Lock the Instant Pot lid and set to high pressure for 12 minutes.
- The pot will take about 4–5 minutes to come to pressure before cooking begins.
+ Show details− Hide details
Ready when: Pin drops and cooking begins; after 12 minutes, a toothpick inserted in the center comes out with a thin layer of custard still clinging to it
Tip: Do not open the lid early; the pressure is essential for even, gentle cooking
8
Natural release and cool
- When the timer beeps, allow the pressure to release naturally for 10 minutes.
- Then manually release any remaining pressure by turning the valve to venting.
- Carefully lift the springform pan out using the foil sling and place it on a cooling rack.
- Let the tart cool to room temperature for 15 minutes, then refrigerate for at least 1 hour until the custard is chilled and fully set.
+ Show details− Hide details
Ready when: Custard is firm to the touch and chilled throughout
Tip: Natural release prevents the custard from curdling due to sudden pressure drops; don't skip this step
9
Unmold and finish
- Once chilled, remove the springform ring and carefully peel away the foil.
- If desired, run a thin knife around the edge of the phyllo crust to loosen it slightly.
- The tart can be served on the pan base or transferred to a serving plate.
- Garnish the top with chopped pistachios and dried rose petals if using.
+ Show details− Hide details
Ready when: Tart is unmolded and ready to serve
Tip: Chill the knife under cold water to make slicing cleaner and prevent the custard from tearing

Good to know

Tips

Rose water can vary widely in strength and flavor; start with 1½ tablespoons and taste the raw custard before cooking, adding more if desired
For a more pronounced pistachio flavor, bloom the ground pistachios in a small amount of warm milk for 5 minutes before whisking into the custard
The custard should jiggle slightly in the very center when the cooking is complete; it will continue to set as it cools
For elegant presentation, dust the cooled tart with finely ground pistachios and place a few whole rose petals on top just before serving

Make ahead

The assembled tart (before cooking) can be covered and refrigerated for up to 4 hours. Cook as directed when ready. Alternatively, the fully cooked and chilled tart can be made 1 day ahead; store in the refrigerator and serve cold or at room temperature.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months wrapped tightly in plastic wrap. Thaw overnight in the refrigerator before serving. Do not reheat; serve chilled or at room temperature.

Substitutions

rose water → orange blossom water. Use the same amount (2 tablespoons) for a citrusy, floral alternative
unsalted roasted pistachios → coarsely ground walnuts or almonds. Provides a nutty layer in the crust; the flavor will shift but the texture remains excellent
phyllo dough sheets → puff pastry. Use a thawed puff pastry sheet instead of phyllo for a flakier crust; brush between layers as directed
heavy cream → evaporated milk. Use the same amount for a slightly less rich custard with a similar body