Pistachio & Rose Panna Cotta Tart

This pistachio & rose panna cotta tart deserves the final 🌹.

Ingredients

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

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

Rose Jelly

  • 1 cup water
  • 1 tablespoon sugar (notes)
  • 1 teaspoon powdered gelatine
  • 1/2 teaspoon rosewater essence
  • 2 drops pink liquid food dye

Steps

  1. Preheat the oven to 180C / 350F. Line a round tart tin with baking paper.
  2. Blitz the pistachios in a blender or food processor until very fine.

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