Pistachio Rose Panna Cotta Tart

This is the most beautiful dessert I have seen all week. The colors, the perfect layers, the flavors. It was worth all the work and variations.

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.

Prep Time 20 minutes
Cook Time 25 minutes
Setting time 3 hours
Total Time 45 minutes
Servings 10 serves

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
  • 1 egg white, lightly beaten

For the Panna Cotta

  • 1 cup (250ml) whole milk
  • 2 teaspoons powdered gelatine
  • 2 tablespoons caster sugar (notes)
  • 1 cup (250ml) cream
  • 1 teaspoon rose essence
  • pinch of salt

For the rose jelly

  • 1 cup water
  • 1 tablespoon sugar (notes)
  • Handful of raspberries
  • 1 teaspoon powdered gelatine
  • 1/2 teaspoon rose essence


  • 1/4 cup pistachios (finely chopped)
  • Dried rose petals

For the tart shell

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
  2. Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
  3. Add the flour, sugar and salt to the food processor and blitz until well combined.
  4. Get full instruction & recipes @ sugarsaltmagic.com

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