Introduction

This Pistachio Rose Panna Cotta Tart is a delicate and elegant dessert that combines a nutty pistachio crust with fragrant rose-infused panna cotta and a fresh raspberry jelly topping. It’s perfect for special occasions or whenever you want to impress with a beautiful and tasty treat.

The image shows multiple tarts with a golden-brown crust filled with smooth, pale pink cream. Each tart is garnished with small pieces of bright green pistachios and dried red rose petals scattered mostly around the edges. The tarts are placed on a white marbled surface, and a silver spoon is partially visible in the background. The texture of the crust looks crumbly and thick, holding the creamy pink filling that is glossy and flat on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: Preheat your oven to 180°C (350°F, 160°C fan forced) and line the base of a 9-inch fluted tart tin with removable base with baking paper.
Step 2: Blitz the pistachios in a blender or food processor until very fine, with largest pieces about 1 mm.
Step 3: Add the flour, icing sugar, and salt to the processed pistachios and pulse until combined. Add the butter cubes and blitz for 5-10 seconds until mixture resembles large breadcrumbs. Slowly drizzle in the ice water while processing and stop once the dough forms large clumps.
Step 4: Turn the dough onto baking paper and shape it into a flat disk using the paper to help. Wrap and chill in the fridge for 30 minutes.
Step 5: Dust a large sheet of baking paper with flour and place the dough on top. Dust the dough with more flour, then roll out to a circle about 3 mm thick.
Step 6: Using your arm under the paper, lift the rolled dough and flip it over the tart tin, then carefully ease it into the tin. Trim the overhang to 1 cm above the tin edge and press the dough upright.
Step 7: Freeze the tart shell for 15 minutes. Prick the base with a fork, line with baking paper and baking weights.
Step 8: Bake for 20 minutes. Remove the weights and paper carefully. Trim excess pastry with a sharp knife. Brush the inside of the tart with beaten egg white, then bake for another 20 minutes. Cool, then freeze the shell to firm it before filling.
Step 9: For the panna cotta, sprinkle gelatine over cold milk and let bloom for 5 minutes. Warm gently on low heat while stirring until gelatine dissolves. Do not let it simmer.
Step 10: Stir in caster sugar until dissolved. Remove from heat and add cream, rosewater essence (taste as you go), and a pinch of salt. Mix well.
Step 11: Pour half of the panna cotta mixture into the frozen tart shell and swirl to coat the base. Freeze for 10 minutes. Then pour in the remaining panna cotta and refrigerate for at least 2 hours until set.
Step 12: To make the rose jelly, combine water and sugar in a saucepan, sprinkle gelatine on top, and let sit for a few minutes.
Step 13: Heat gently until sugar and gelatine dissolve. Add raspberries and rosewater essence, stirring and pressing raspberries until the liquid turns pink.
Step 14: Strain the jelly through a fine sieve into a jug. Gently pour over the set panna cotta layer.
Step 15: Refrigerate for at least 1 hour to allow the jelly to set fully before serving.
Step 16: Just before serving, garnish with finely chopped pistachios and dried rose petals.

Tips & Variations

Use unsalted pistachios to control saltiness in the tart shell.
If you prefer a more subtle rose flavor, add the rosewater essence gradually and taste as you go.
Substitute raspberries with fresh strawberries or pomegranate seeds for a different fruity topping.
To speed up setting, chill the tart shell in the freezer before filling.
For a vegan version, replace cream and milk with coconut milk and use agar-agar instead of gelatine.

Storage

Store the tart covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the panna cotta’s creamy texture and jelly’s softness. Avoid freezing the finished tart as it may affect the texture of the panna cotta and jelly layers.

How to Serve

The image shows four pink tarts of different sizes placed on a white marbled surface. Each tart has one layer—a smooth, light pink filling with a golden brown crust around the edges. The tarts are decorated with scattered green pistachio pieces and small red rose petals on top. Three small tarts are arranged around one large tart in the center. There are two shiny silver spoons and a silver tart server near the tarts. A white cloth is partially visible on the right side of the image. Small bits of pistachios and rose petals are spread across the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart shell ahead of time?

Yes, you can prepare and bake the tart shell a day in advance. Keep it covered tightly at room temperature or in the fridge until ready to fill.

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

If you don’t have rosewater essence, you can omit it or substitute with a small amount of vanilla extract, though the flavor will differ. Alternatively, try using a few drops of orange blossom water for a floral note.