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
  8. For the Panna Cotta
  9. 1 cup (250ml) whole milk
  10. 2 teaspoons powdered gelatine
  11. 2 tablespoons caster (superfine) sugar (notes)
  12. 1 cup (250ml) cream
  13. 1 teaspoon rosewater essence
  14. pinch of salt
  15. For the rose jelly
  16. 1 cup water
  17. 1 tablespoon sugar (notes)
  18. 1 handful of raspberries
  19. 1 teaspoon powdered gelatine
  20. 1/2 teaspoon rosewater essence
  21. Toppings
  22. 1/4 cup pistachios (finely chopped)
  23. 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.
  • Tip the dough out onto a piece of baking paper and use the paper to help you pull it together into a flat disk. Wrap in the baking paper and place in the fridge for 1/2 an hour.
  • Dust a large sheet of baking paper with flour and sit the dough on top. Dust the top of the dough with flour, then roll the out to a large circle about 3mm thick.
  • 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.