Description
This Rose Blossom Panna Cotta Tart is a delicate no-bake dessert featuring a smooth, floral panna cotta infused with fragrant rose water, set beautifully in a buttery pre-baked tart crust. Garnished with chopped pistachios and edible rose petals, it offers an elegant and refreshing treat perfect for special occasions or a refined everyday indulgence.
Ingredients
Scale
Panna Cotta Mixture
- 1 1/4 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons rose water
- 1/2 teaspoon vanilla extract
- A few drops of pink food coloring (optional)
Tart Base and Garnish
- 1 9-inch pre-baked tart crust (such as shortbread or graham cracker)
- 1/4 cup finely chopped pistachios (optional, for garnish)
- Edible rose petals (optional, for garnish)
Instructions
- Bloom the Gelatin: Sprinkle the powdered gelatin over the cold water in a small bowl and let it bloom for 5 minutes to soften and dissolve properly.
- Heat Cream Mixture: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat gently over medium heat, stirring occasionally until the sugar dissolves and the mixture becomes hot but does not boil.
- Dissolve Gelatin: Remove the hot cream mixture from the heat and stir in the bloomed gelatin until it is completely dissolved.
- Add Flavorings: Stir in the rose water, vanilla extract, and add a few drops of pink food coloring if desired to give the panna cotta a lovely blush tint.
- Strain Mixture: Pour the mixture through a fine sieve into a measuring cup or bowl with a spout to remove any lumps, ensuring a silky smooth texture.
- Fill Tart Crust: Carefully pour the panna cotta mixture into the pre-baked tart crust, smoothing the surface gently.
- Chill and Set: Refrigerate the tart for at least 4 hours or until the panna cotta is fully set and firm to the touch.
- Garnish and Serve: Once set, garnish the tart with chopped pistachios and edible rose petals for a beautiful presentation. Serve chilled.
Notes
- Rose water strength varies by brand; start with less and adjust to taste to avoid overpowering the dessert.
- You can use either homemade or store-bought tart crust depending on your preference and time availability.
- This tart can be prepared a day ahead and stored covered in the refrigerator for convenience.
