Pistachio Rose Pana Cotta Tart

Name: Pistachio & Rose Panna Cotta Tart
Yield: 12
Cuisine: italian
Ingredients: 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

Pistachio Rose Pana Cotta Tart

FLOUR
POWDERED SUGAR
SALT

PISTACHIOS

COLD WATER

BUTTER

CHILL

BAKING BEDS

BAKE

GELATIN

MILK

MICROWAVE

ROSE WATER ESSENCE

CREAM

SUGAR

MICROWAVE

CHILL

GELATIN

WATER

SUGAR

MICROWAVE

ROSE WATER ESSENCE
PINK FOOD DYE

ALLOW TO COOL

CHILL

PISTACHIOS

DRIED ROSE PETALS

Pistachio Rose Pana Cotta Tart

FLOURPOWDERED SUGARSALT

PISTACHIOS

COLD WATER

BUTTER

CHILL

BAKING BEDS

BAKE

GELATIN

MILK

MICROWAVE

ROSE WATER ESSENCE

CREAM

SUGAR

MICROWAVE

CHILL

GELATIN

WATER

SUGAR

MICROWAVE

ROSE WATER ESSENCEPINK FOOD DYE

ALLOW TO COOL

CHILL

PISTACHIOS

DRIED ROSE PETALS

FLOUR
POWDERED SUGAR
SALT

ROSE WATER ESSENCE
PINK FOOD DYE