Pistachio Rose Panna Cotta Tart Recipe

Introduction

This Pistachio Rose Panna Cotta Tart is a delightful blend of nutty pistachios and fragrant rosewater wrapped in a crisp tart shell. Silky panna cotta and a delicate rose jelly with fresh raspberries add an elegant touch, perfect for impressing guests or enjoying a special treat at home.

Ingredients

• 100 g pistachios (3.5oz)
• 1 ¼ cups plain (all-purpose) flour (163g / 6oz)
• ⅓ cup icing (confectioners/powdered) sugar
• ½ teaspoon salt
• 113 g unsalted butter, chilled, cut into cubes (1 stick / ½ cup / 4oz)
• 1 – 1 ½ tablespoons ice water (20-30ml)
• 1 egg white, lightly beaten
• 1 cup whole milk (250ml)
• 2 teaspoons powdered gelatine
• 2 tablespoons caster (superfine) sugar
• 1 cup cream (250ml)
• 1 teaspoon rosewater essence
• pinch of salt
• 1 cup water
• 1 tablespoon sugar
• 1 handful of raspberries
• 1 teaspoon powdered gelatine
• ½ teaspoon rosewater essence
• ¼ cup pistachios (finely chopped)
• Dried rose petals (for garnish)

Instructions

1. Step 1: Preheat the oven to 180°C (350°F, 160°C fan forced). Line the base of a 9-inch fluted tart tin with a removable base with baking paper.
2. Step 2: Blitz the pistachios in a food processor until very fine, with the largest pieces about 1mm.
3. Step 3: Add the flour, icing sugar, and salt to the food processor and blitz to combine. Add the chilled butter and blitz for 5-10 seconds until the mixture resembles large breadcrumbs.
4. Step 4: Slowly drizzle in the ice water while the processor runs on low and stop as soon as the dough forms large clumps.
5. Step 5: Tip the dough onto baking paper and use the paper to shape it into a flat disk. Wrap and refrigerate for 30 minutes.
6. Step 6: Dust a large sheet of baking paper with flour and roll the dough out to a 3mm thick circle on top of it.
7. Step 7: Transfer the dough to the tart tin by lifting the paper with your arm underneath and flip the dough into the tin. Remove the paper and gently press the dough into the corners. Trim any overhang to 1 cm.
8. Step 8: Freeze the tart shell for 15 minutes. Prick the base all over with a fork, line with baking paper, and fill with baking weights.
9. Step 9: Bake for 20 minutes. Then remove the weights and paper, trim edges if needed, brush the base and sides with beaten egg white, and bake for another 20 minutes. Cracks are fine.
10. Step 10: Once cooled enough to handle, freeze the tart shell to fully chill and help the panna cotta set without soaking into the base.
11. Step 11: For the panna cotta, pour cold milk into a saucepan, sprinkle over gelatine and let bloom for 5 minutes.
12. Step 12: Heat gently on low, stirring until the gelatine dissolves. Add caster sugar and stir until dissolved, keeping the mixture warm but not boiling.
13. Step 13: Remove from heat, stir in cream, rosewater essence (to taste), and a pinch of salt until combined.
14. Step 14: Pour half a cup of the panna cotta into the frozen tart shell, swirl it evenly, then freeze for 10 minutes.
15. Step 15: Pour the remaining panna cotta mixture into the tart shell and refrigerate for at least 2 hours until set.
16. Step 16: For the rose jelly, combine water and sugar in a saucepan and sprinkle over gelatine. Let sit for a few minutes.
17. Step 17: Heat gently until sugar and gelatine dissolve. Add raspberries and rosewater essence, stirring and pressing the raspberries until the liquid turns pink.
18. Step 18: Strain the mixture into a jug and pour gently over the set panna cotta.
19. Step 19: Return the tart to the fridge and refrigerate for 1 hour to allow the jelly to set.
20. Step 20: Garnish with finely chopped pistachios and dried rose petals before serving.

Tips & Variations

• Use rosewater essence sparingly and adjust to your taste to avoid overpowering the delicate flavors.
• Freeze the tart shell before adding panna cotta to prevent sogginess and help the filling set quickly.
• Substitute raspberries with strawberries or pomegranate seeds in the jelly for a different fruity note.
• For a vegan version, replace gelatine with agar-agar and use coconut or almond cream instead of dairy cream and milk.

Storage

Store the tart in the refrigerator, covered, for up to 2 days. The jelly and panna cotta are delicate, so avoid freezing the assembled tart as it may affect texture. To serve, bring to room temperature for 10-15 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this tart in advance?

Yes, you can prepare the tart shell and panna cotta a day ahead. Assemble with the rose jelly on the day of serving to keep the layers fresh and vibrant.

What can I use if I don’t have rosewater?

If you don’t have rosewater, orange blossom water is a good alternative for a floral note, or omit it altogether for a milder flavor.

Pistachio Rose Panna Cotta Tart Recipe

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★★★★★

4.9 from 137 reviews

This Pistachio Rose Panna Cotta Tart combines a delicate pistachio-infused tart shell with a fragrant rose-flavored panna cotta filling, topped with a beautiful rose jelly and garnished with pistachios and dried rose petals. The creamy, floral dessert offers a luxurious balance of nutty crunch, subtle sweetness, and aromatic rose, perfect for elegant occasions or a refined treat.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 60 minutes
• Total Time: 3 hours 40 minutes
• Yield: 1 nine-inch tart (8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Tart Shell

• 100 g pistachios (3.5 oz)
• 1 ¼ cups plain (all-purpose) flour (163 g / 6 oz)
• ⅓ cup icing (confectioners / powdered) sugar
• ½ teaspoon salt
• 113 g unsalted butter, chilled, cut into cubes (1 stick / ½ cup / 4 oz)
• 1 – 1 ½ tablespoons ice water (20–30 ml)
• 1 egg white, lightly beaten

Rose Panna Cotta

• 1 cup whole milk (250 ml)
• 2 teaspoons powdered gelatine
• 2 tablespoons caster (superfine) sugar
• 1 cup cream (250 ml)
• 1 teaspoon rosewater essence
• Pinch of salt

Rose Jelly

• 1 cup water
• 1 tablespoon sugar
• 1 teaspoon powdered gelatine
• 1 handful raspberries
• ½ teaspoon rosewater essence

Garnish

• ¼ cup pistachios, finely chopped
• Dried rose petals

Instructions

1. Prepare Tart Shell: Preheat the oven to 180°C (350°F / 160°C fan forced). Line the base of a 9-inch fluted tart tin with removable base with baking paper for easy removal later.
2. Process Pistachios and Dry Ingredients: Blitz the pistachios in a blender or food processor until very fine, with largest pieces about 1mm. Add flour, icing sugar, and salt to the food processor and pulse until well combined.
3. Add Butter and Water: Add the chilled butter cubes and pulse for 5-10 seconds to create a breadcrumb-like texture. While running the processor on low, slowly drizzle in the ice water and stop as soon as the dough starts to form large clumps.
4. Form and Chill Dough: Tip dough onto baking paper and use the paper to gather it into a flat disk. Wrap tightly in paper and refrigerate for 30 minutes to firm up.
5. Roll Out Dough: Dust a large sheet of baking paper with flour, place the dough on top, and dust dough’s surface with flour. Roll dough out into a large circle about 3mm thick.
6. Transfer Dough to Tart Tin: Support your whole arm under the dough and baking paper while flipping the tart tin upside down over it, then flip dough into the tin. Peel off the baking paper and gently press dough into the corners. Trim overhang to 1 cm above tin rim and ensure sides sit straight.
7. Freeze and Blind Bake: Freeze the tart shell for 15 minutes. Prick the base all over with a fork, line with baking paper and fill with baking weights. Bake for 20 minutes.
8. Trim and Egg Wash Shell: Remove baking weights and paper carefully by lifting corners and transfer tart shell to a heatproof dish. Trim excess pastry with a sharp knife held flat on the tin’s edge. Brush the base and sides with lightly beaten egg white to seal and prevent sogginess.
9. Bake Tart Shell Again: Return shell to oven and bake for an additional 20 minutes until set. Small cracks are acceptable. Cool the tart shell until it can be handled safely, then freeze to chill thoroughly while preparing panna cotta.
10. Bloom Gelatine for Panna Cotta: Pour cold milk into a saucepan and sprinkle gelatine evenly on top. Let sit for 5 minutes to bloom until wrinkled in appearance.
11. Dissolve Gelatine: Place saucepan over low heat and stir gently until gelatine dissolves fully, about 1-2 minutes. Add caster sugar and stir until dissolved, keeping milk warm but not simmering.
12. Add Cream and Flavor: Remove from heat and stir in cream, rosewater essence (gradually to taste), and a pinch of salt until fully combined.
13. Set Panna Cotta Base: Pour half a cup of the panna cotta mixture into the chilled tart shell, swirling to coat the base evenly. Freeze for 10 minutes to partially set.
14. Fill Tart and Chill: Pour the remaining panna cotta mixture over the partially set layer and place the tart flat in the refrigerator. Chill for at least 2 hours until fully set.
15. Prepare Rose Jelly: In a saucepan, combine water and sugar, sprinkle gelatine on top and allow it to sit for a few minutes.
16. Dissolve Gelatine in Jelly: Heat gently over low heat, stirring until sugar and gelatine dissolve. Add raspberries and rosewater essence, gently pressing raspberries to release color turning liquid pink.
17. Strain Jelly: Strain the liquid through a fine sieve into a jug, discarding seeds and pulp for a smooth jelly.
18. Top Panna Cotta with Jelly: Pour the strained rose jelly carefully over the set panna cotta layer. Return tart to the fridge and chill for at least 1 hour more until the jelly layer is fully set.
19. Garnish and Serve: Before serving, sprinkle finely chopped pistachios and scatter dried rose petals over the tart for an elegant finish.

Notes

• Use ice-cold ingredients, especially butter and water, to ensure a flaky tart crust.
• Gradually add rosewater essence to panna cotta to achieve desired aroma without overwhelming the dessert.
• Chilling the tart shell before filling helps prevent sogginess and improves texture.
• Gelatine must be fully dissolved and never boiled to avoid grainy texture in panna cotta and jelly.
• For raspberry jelly, pressing raspberries releases natural color and flavor; strain thoroughly for smooth topping.
• Leftover tart shell dough can be frozen for up to 1 month.
• For a vegan alternative, substitute gelatine with agar-agar and use plant-based milk and cream.

Keywords: pistachio tart, panna cotta, rosewater dessert, berry jelly tart, elegant desserts, floral panna cotta