Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart – 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.

This started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water panna cotta in a glass with a pistachio cookie. That morphed into a tart with a cookie base and a panna cotta top. Each of these variations were failures for different reasons but I stuck with it because I knew this could be amazing. And it is.

I knew I absolutely wanted to combine pistachios and rose water essence and I always wanted a sweet, pink rose jelly to top it off. Well, finally I can confidently say that this recipe, my Pistachio Rose Panna Cotta Tart, is perfection. It tastes as sublime as it looks.

Pistachio Rose Panna Cotta Tart

#PistachioRose Panna Cotta Tart

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

Get Instructions Here 

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