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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/pistachio-rose-panna-cotta-tart-recipe/