Pistachio Rose Panna Cotta Tart
Juli 03, 2019
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Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.
Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.
Ingredients
For the pistachio tart shell
100 g (3.5oz) pistachios
1 1/4 cups (163g / 6oz) plain (AP) flour
1/3 cup icing (confectioners / powdered) sugar
1/2 teaspoon salt
113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
1 - 1.5 tablespoons (20-30ml) ice water (notes)
1 egg white, lightly beaten
For the Panna Cotta
1 cup (250ml) whole milk
2 teaspoons powdered gelatine
2 tablespoons caster (superfine) sugar (notes)
1 cup (250ml) cream
1 teaspoon rosewater essence
pinch of salt
For the rose jelly
1 cup water
1 tablespoon sugar (notes)
1 handful of raspberries
1 teaspoon powdered gelatine
1/2 teaspoon rosewater essence
Toppings
1/4 cup pistachios (finely chopped)
Dried rose petals
Instructions
For the tart shell
Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
Full instructions recipe visit: https://www.sugarsaltmagic.com
Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.
Ingredients
For the pistachio tart shell
100 g (3.5oz) pistachios
1 1/4 cups (163g / 6oz) plain (AP) flour
1/3 cup icing (confectioners / powdered) sugar
1/2 teaspoon salt
113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
1 - 1.5 tablespoons (20-30ml) ice water (notes)
1 egg white, lightly beaten
For the Panna Cotta
1 cup (250ml) whole milk
2 teaspoons powdered gelatine
2 tablespoons caster (superfine) sugar (notes)
1 cup (250ml) cream
1 teaspoon rosewater essence
pinch of salt
For the rose jelly
1 cup water
1 tablespoon sugar (notes)
1 handful of raspberries
1 teaspoon powdered gelatine
1/2 teaspoon rosewater essence
Toppings
1/4 cup pistachios (finely chopped)
Dried rose petals
Instructions
For the tart shell
Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
Full instructions recipe visit: https://www.sugarsaltmagic.com