We all love imagining the tasty dishes from our favorite movies and series, like the Lemon Cakes from Game of Thrones or the Pumpkin Juice from Harry Potter. These fictional foods make our mouths water and add to the magic of the stories we love. So Today I will make a tart inspired by The movie Alice in Wonderland, I called it The Wonderland Tart.

In the book, the Queen of Hearts infamously bakes some tarts, which are stolen and eaten (supposedly) by the Knave of Hearts; it’s the crux of a very climactic legislative proceeding towards the end of the book. That gave me the base idea for what shape this would take: tart. A white chocolate and rose water custard seemed like a fitting way to pay homage to the mistakenly planted white roses of the Queen’s garden, factoring both flavor and color into the choice.

To further the aesthetic aspect and continue in the same vein as the Queen’s roses, raspberries provide the red of the flowers after they’re painted, it also compliments the existing flavors. From there it was just a matter of deciding what kind of cookies to use in the crust, and when I couldn’t, I used two!

Realistically this recipe should probably be titled “The Queen of Hearts’ Tart,” but our recipes differ – hers is a treacle tart and mine is a bit more floral in flavor – so I felt that would be false advertising.

Table of Contents

Ingridnest

Crust

1 cup gingersnap cookie crumbs
1 cup nilla wafer cookie crumbs
6 tbsp melted butter
¼ cup sugar

Filling

½ envelope of unflavored gelatin powder
¾ cup whole milk
¼ cup heavy cream
2 large egg yolks
½ cup sugar
½ tbs cornstarch
1 tsp vanilla extract
1 tsp rose water
¼ cup mascarpone cheese
4-5 oz white chocolate (chopped or in chips)
½ pint fresh raspberries

How to Make The Wonderland Tart

Preheat your oven to 350°F.
Mix cookie crumbs, sugar, and melted butter in a bowl until clumpy. Press into a tart pan and bake for 10 minutes until golden brown. Let it cool.
Sprinkle gelatin over water in a small bowl and let it soften for 10 minutes.
Heat milk and cream in a saucepan until simmering.
Whisk eggs, sugar, cornstarch, vanilla, and rose water in a separate bowl.
Slowly add the egg mixture to the simmering milk/cream, whisking continuously.
Add softened gelatin to the custard mixture and whisk until smooth. Cook for 5 more minutes until thickened.
Remove from heat and stir in mascarpone and white chocolate.
Scatter raspberries over the cooled crust, then pour the custard over them.
Refrigerate for 1 ½ to 2 hours until set.
Serve and enjoy at your next tea party!

Tips

When mixing the cookie crumbs, sugar, and melted butter, make sure the mixture is clumpy but not soggy.
Sprinkle the gelatin evenly over water in a small bowl and allow it to soften for the full 10 minutes.
When adding the egg mixture to the simmering milk/cream, do so gradually while whisking continuously. This prevents the eggs from scrambling and ensures a smooth custard.
Whisk the custard over medium-low heat for approximately five minutes until thickened. Avoid high heat to prevent burning.
After assembling the tart, refrigerate it for 1 ½ to 2 hours until the custard is fully set.

How to Store This Tart?

To store this tart, simply place it in an airtight container or cover it tightly with plastic wrap. Then, refrigerate it for up to 3 days. This helps keep it fresh and tasty for whenever you’re ready to enjoy another slice.

What to Serve with this Tart?

This tart pairs beautifully with a variety of beverages, such as a hot cup of tea, especially Earl Grey, for a classic touch. Also, a glass of your favorite fruit juice complements the creamy sweetness of the tart perfectly.

More inspired movie recipes: The Hobbit Pie

Faq

Can I make the tart ahead of time?

Yes, absolutely! You can prepare the tart in advance and store it in the refrigerator until you’re ready to serve. It’s a great make-ahead dessert for parties and gatherings.

Can I use frozen raspberries instead of fresh ones?

While fresh raspberries provide the best taste, you can substitute them with frozen raspberries if needed. Just be sure to thaw and drain them thoroughly before using them to prevent excess moisture in the tart.

Is there a substitute for rose water if I don’t have any?

If you don’t have rose water on hand, you can omit it from the recipe or substitute it with a small amount of almond extract for a hint of floral flavor. Alternatively, you can add a bit of lemon zest.

How long does the tart need to chill in the refrigerator before serving?

The tart should be refrigerated for about 1 ½ to 2 hours, or until the custard has fully set. This ensures a firm texture and allows the flavors to meld together deliciously.

Conclusion

Set off on a delicious adventure with my Wonderland Tart recipe! this delicious dessert is guaranteed to make you smile. Share the recipe with your loved ones and subscribe to my blog for more recipes like this one.

The Wonderland Tart

Recipe by HannaCourse: DessertCuisine: Movie inspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Rose and white chocolate custard studded with fresh raspberries in a Nilla wafer and gingersnap combination crust, inspired by Alice’s Adventures in Wonderland by Lewis Carroll

Ingredients

Crust
1 cup gingersnap cookie crumbs
1 cup nilla wafer cookie crumbs
6 tbsp melted butter
¼ cup sugar
Filling
½ envelope of unflavored gelatin powder
¾ cup whole milk
¼ cup heavy cream
2 large egg yolks
½ cup sugar
½ tbs cornstarch
1 tsp vanilla extract
1 tsp rose water
¼ cup mascarpone cheese
4-5 oz white chocolate (chopped or in chips)
½ pint fresh raspberries

Directions

Preheat your oven to 350°F.
Mix cookie crumbs, sugar, and melted butter in a bowl until clumpy. Press into a tart pan and bake for 10 minutes until golden brown. Let it cool.
Sprinkle gelatin over water in a small bowl and let it soften for 10 minutes.
Heat milk and cream in a saucepan until simmering.
Whisk eggs, sugar, cornstarch, vanilla, and rose water in a separate bowl.
Slowly add the egg mixture to the simmering milk/cream, whisking continuously.
Add softened gelatin to the custard mixture and whisk until smooth. Cook for 5 more minutes until thickened.
Remove from heat and stir in mascarpone and white chocolate.
Scatter raspberries over the cooled crust, then pour the custard over them.
Refrigerate for 1 ½ to 2 hours until set.
Serve and enjoy at your next tea party!

Notes

When mixing the cookie crumbs, sugar, and melted butter, make sure the mixture is clumpy but not soggy.
Sprinkle the gelatin evenly over water in a small bowl and allow it to soften for the full 10 minutes.
When adding the egg mixture to the simmering milk/cream, do so gradually while whisking continuously. This prevents the eggs from scrambling and ensures a smooth custard.
Whisk the custard over medium-low heat for approximately five minutes until thickened. Avoid high heat to prevent burning.
After assembling the tart, refrigerate it for 1 ½ to 2 hours until the custard is fully set.