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.

Ingredients

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 (notes)
1 egg white, lightly beaten

For the Panna Cotta

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

For the rose jelly

1 cup water
1 tablespoon sugar (notes)
1 handful of raspberries
1 teaspoon powdered gelatine
1/2 teaspoon rosewater essence

Toppings

1/4 cup pistachios (finely chopped)
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.

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