📖 Instructions

1. Preheat the oven to 375°F (190°C). This ensures the crust bakes evenly.
2. Prepare the tart crust: In a large bowl, combine 1 1/2 cups (190g) all-purpose flour, 1/2 cup (50g) powdered sugar, and 1/4 teaspoon salt. Whisk together to ensure even distribution of ingredients.
3. Add cold butter: Cut 1/2 cup (113g) unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be.
4. Incorporate egg yolk: In a separate small bowl, whisk together 1 large egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour and butter mixture. Mix until just combined. Be careful not to overmix; overmixing can lead to a tough crust.
5. Form the dough: Gently gather the dough into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax, resulting in a tender crust.
6. Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
7. Pre-bake the crust: Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool completely.
8. Make the filling: In a medium saucepan, combine 1 cup (240ml) heavy cream, 1/2 cup (120ml) milk, 1/2 cup (100g) granulated sugar, and 1/4 cup (30g) cornstarch. Whisk together until smooth.
9. Cook the filling: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer. Remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon rosewater, and a pinch of salt. Let cool slightly.
10. Assemble the tart: Pour the rosewater filling into the pre-baked tart crust. Arrange 1 1/2 cups (about 200g) peeled and pitted rambutans on top of the filling in a decorative pattern. I almost forgot to remove the seed from a couple of them! be sure to check!
11. Chill the tart: Refrigerate the tart for at least 2 hours, or until the filling is set. This chilling time is essential for the tart to hold its shape when sliced.
12. Garnish and serve: Before serving, garnish the tart with fresh rose petals or a dusting of powdered sugar, if desired. Slice and serve chilled. Enjoy!