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.

Pistachio Rose Panna Cotta Tart

Ingredients
For the pistachio tart shell
  1. 100 g (3.5oz) pistachios
  2. 1 1/4 cups (163g / 6oz) plain (AP) flour
  3. 1/3 cup icing (confectioners / powdered) sugar
  4. 1/2 teaspoon salt
  5. 113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
  6. 1 - 1.5 tablespoons (20-30ml) ice water (notes)
  7. 1 egg white, lightly beaten

For the Panna Cotta
  1. 1 cup (250ml) whole milk
  2. 2 teaspoons powdered gelatine
  3. 2 tablespoons caster (superfine) sugar (notes)
  4. 1 cup (250ml) cream
  5. 1 teaspoon rosewater essence
  6. pinch of salt
For the rose jelly
  1. 1 cup water
  2. 1 tablespoon sugar (notes)
  3. 1 handful of raspberries
  4. 1 teaspoon powdered gelatine
  5. 1/2 teaspoon rosewater essence
Toppings
  1. 1/4 cup pistachios (finely chopped)
  2. Dried rose petals
Instructions
For the tart shell
  • Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
  • Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
  • Add the pistachios, flour, sugar and salt to the food processor and blitz until well combined. Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.