This pistachio & rose panna cotta tart deserves the final 🌹.
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
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
1 cup water
1 tablespoon sugar (notes)
1 teaspoon powdered gelatine
1/2 teaspoon rosewater essence
2 drops pink liquid food dye
Preheat the oven to 180C / 350F. Line a round tart tin with baking paper.
Blitz the pistachios in a blender or food processor until very fine.
Add the pistachios, flour, sugar and salt to the food processor and blitz until well combined.
Next, add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs.
Stop the mixer and drizzle in the water. Continue mixing until it starts forming large clumps.
Tip the dough out onto a large piece of baking paper and place another piece of baking paper on top. Roll the out to a large circle about 3mm thick. Pop the pastry in the fridge for 15 minutes to set.
Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away the baking paper, then gently nudge the pastry down into the corners. Trim the overhang with a pair of kitchen scissors to just 1 cm above the lip of the tin and make the dough sit up straight. If the pastry tears, it’s completely fine, just use any off hangs to patch up the parts that need pastry.
Line the tart shell with baking paper and place baking beads or dried chickpeas and chill for 20 minutes. Bake for 20 minutes.
Gather up the corners of the paper and transfer it with the pastry weights to a heatproof dish. Bake for a further 20 minutes. Any hairline cracks are fine.
Pour the cold milk into a large mixing bowl and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end). Use a whisk to mix together until well combined before placing into the microwave for 1 minute to help dissolve the gelatine.
Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
Pour in the cream, rose water essence and salt and mix until thoroughly combined.
Pour just 1/2 a cup into the tart shell and swirl around so the bottom is coated. Return to the freezer for 10 minutes. Pour in the remaining panna cotta mixture and place flat in the fridge to set for at least 2 hours to set.
For the Rose Jelly
Place the water and sugar into a large microwave safe bowl and sprinkle over the gelatine. Allow it to sit for a couple of minutes. Microwave for 1 minute until the sugar and gelatine has dissolved.
Add the rose water essence and pink food dye and whisk until well combined. Allow the mixture to cool for 15 minutes before pouring the liquid jelly onto the set pana cotta.
Return to the fridge and allow to set for an hour before serving.