Description

This elegant Pistachio Rose Panna Cotta Tart combines a crisp pistachio shortcrust pastry with a delicate rose-scented panna cotta filling, topped with a fragrant rose jelly and fresh raspberries. The tart is a beautiful balance of nutty, creamy, floral, and fruity flavors, perfect for special occasions or an impressive dessert.

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) 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 Filling

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 Topping

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

To Decorate

¼ cup pistachios (finely chopped)
Dried rose petals

Instructions

Preheat and prepare the tart tin: Preheat your oven to 180°C (350°F) or 160°C fan forced. Line the base of a 9-inch fluted tart tin with a removable base with baking paper to prevent sticking.
Grind pistachios: Blitz the pistachios in a blender or food processor until very fine, with the largest pieces about 1 mm. This will add texture and flavor to the pastry.
Make the tart dough: Add the flour, icing sugar, and salt to the ground pistachios in the food processor and pulse until blended. Add the chilled butter cubes and blitz for 5-10 seconds until the mixture resembles coarse breadcrumbs. Slowly drizzle in the ice water while processing on low speed, stopping as soon as the dough begins to form large clumps.
Form and chill the dough: Tip out the dough onto baking paper and use it to pull the dough together into a flat disk. Wrap it in the paper and chill in the refrigerator for 30 minutes to relax the gluten and firm the butter.
Roll out the dough: Dust a large piece of baking paper with flour, place the chilled dough on top, and dust the dough with more flour. Roll the dough out to a 3 mm thick large circle, using your whole arm underneath the paper for support.
Transfer dough to tart tin: Flip the dough carefully into the prepared tart tin by tipping the tin over the dough and flipping it right-side up. Remove the baking paper and gently press the dough into the edges and corners of the tin. Trim the edges to leave about 1 cm overhang and press the sides upright.
Freeze and blind bake the shell: Freeze the tart shell for 15 minutes to help shrinkage prevention. Prick the base all over with a fork. Line with baking paper and baking weights (or dried beans) to prevent bubbling.
Bake first blind bake: Bake the tart shell for 20 minutes. Carefully lift the baking paper with weights to a heatproof dish and trim the edges flush with a sharp knife.
Brush with egg white and continue baking: Brush the base and sides of the tart shell with the lightly beaten egg white to seal. Return to the oven and bake for another 20 minutes until dry and lightly golden. Allow to cool slightly before placing in the freezer to chill thoroughly, which helps set the panna cotta faster and prevent soaking.
Bloom gelatine for panna cotta: Pour cold milk into a saucepan and sprinkle the gelatine over the surface. Let it sit for 5 minutes until gelatine blooms (wrinkly surface).
Dissolve gelatine in milk: Warm the milk gently over low heat, stirring continuously until the gelatine has dissolved completely, about 1-2 minutes. Do not boil or simmer; keep it warm but not hot.
Add sugar and combine: Stir in the caster sugar until completely dissolved. Remove from heat and add cream, rosewater essence a little at a time to taste, and a pinch of salt. Mix thoroughly.
Pour panna cotta into tart shell: Pour half a cup of the panna cotta mixture into the frozen tart shell, swirling to coat the base evenly. Freeze for 10 minutes so this base layer sets firmly.
Fill and chill panna cotta: Pour the remaining panna cotta mixture into the tart shell and chill in the fridge for at least 2 hours or until fully set.
Prepare rose jelly: In a saucepan, combine water, sugar, and sprinkle gelatine on top. Let it sit for a couple of minutes for the gelatine to bloom.
Dissolve gelatine and add fruit: Heat gently over low heat, stirring until sugar and gelatine dissolve completely. Add raspberries and rosewater essence, mashing the raspberries gently until the liquid is pink.
Strain and pour jelly over panna cotta: Strain the mixture to remove seeds and pulp, then carefully pour the clear rose jelly over the set panna cotta in the tart shell.
Chill to set jelly: Return the tart to the refrigerator and chill for an additional hour to allow the jelly layer to fully set.
Decorate and serve: Just before serving, sprinkle finely chopped pistachios and scatter dried rose petals over the tart for an elegant finish.

Notes

Ice water amount varies slightly; add just enough to bring the dough together without making it sticky.
Rosewater is potent; add gradually, tasting the panna cotta mixture to avoid overpowering flavor.
Chilling tart shell before filling is crucial to prevent sogginess.
If you don’t have baking weights, dried beans or rice can be used as a substitute for blind baking.
For a firmer jelly layer, ensure the gelatine is fully dissolved and the jelly is set sufficiently before serving.

Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: pistachio tart, rose panna cotta, rose jelly, elegant dessert, pistachio pastry, floral dessert, raspberry topping, homemade tart