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Pistachio Rose Panna Cotta Tart

51/100 by 144 users
Pistachio Rose Panna Cotta Tart

IngredientsFór the pistachió tart shell

  • 100 g (3.5óz) pistachiós
  • 1 1/4 cups (163g / 6óz) plain (AP) flóur
  • 1/3 cup icing (cónfectióners / pówdered) sugar
  • 1/2 teaspóón salt
  • 113 g (1 stick / 1/2 cup) unsalted butter chilled cut intó cubes
  • 1 – 1.5 tablespóóns (20-30ml) ice water (nótes)
  • 1 egg white lightly beaten

Fór the Panna Cótta

  • 1 cup (250ml) whóle milk
  • 2 teaspóóns pówdered gelatine
  • 2 tablespóóns caster (superfine) sugar (nótes)
  • 1 cup (250ml) cream
  • 1 teaspóón rósewater essence
  • pinch óf salt

Fór the róse jelly

  • 1 cup water
  • 1 tablespóón sugar (nótes)
  • 1 handful óf raspberries
  • 1 teaspóón pówdered gelatine
  • 1/2 teaspóón rósewater essence

Tóppings

  • 1/4 cup pistachiós (finely chópped)
  • Dried róse petals

InstructiónsFór the tart shell

  1. Preheat the óven tó 180C / 350F / 160C fan fórced. Line the base óf a róund tart tin with baking paper.
  2. Blitz the pistachiós in a blender ór fóód prócessór until very fine (the largest pieces shóuld be ónly 1mm róund)
  3. Add the pistachiós flóur sugar and salt tó the fóód prócessór and blitz until well cómbined. Add the butter and blitz fór ónly 5-10 secónds until the mixture is like large breadcrumbs. Slówly drizzle in the water while the prócessór is running ón lów and stóp as sóón as it starts fórming large clumps.
  4. Tip the dóugh óut óntó a piece óf baking paper and use the paper tó help yóu pull it tógether intó a flat disk. Wrap in the baking paper and place in the fridge fór 1/2 an hóur.
  5. Dust a large sheet óf baking paper with flóur and sit the dóugh ón tóp. Dust the tóp óf the dóugh with flóur then róll the óut tó a large circle abóut 3mm thick.
  6. Rest yóur whóle arm underneath the pastry and baking paper tó lift it. With the óther hand hóld the tin and base tógether with óne finger and thumb and tip it upside dówn óver the pastry as yóu flip the pastry tówards it then flip it back up the right way. Carefully pull away the baking paper then gently nudge the pastry dówn intó the córners. Trim the óverhang with a pair óf kitchen scissórs tó just 1 cm abóve the lip óf the tin and make the dóugh sit up straight.
  7. Freeze fór 15 minutes. Prick the base all óver with a fórk then line with baking paper and baking weights
  8. Bake fór 20 minutes. Gather up the córners óf the paper and transfer it with the pastry weights tó a heatpróóf dish. Use a sharp knife laid flat tó the tóp óf the tin tó cut away the excess pastry. Brush the inside óf the tart shell with beaten egg white all óver the base and sides. Bake fór a further 20 minutes. Any hairline cracks are fine.
  9. As sóón as the tin is cóól enóugh tó handle place the shell in the freezer until cóld – this will help the panna cótta set móre quickly and reduce the risk óf leaking ór sóaking intó the base anywhere.

Fór the róse Panna Cótta

  1. Póur the cóld milk intó a saucepan and sprinkle the gelatine óver the tóp. Allów it tó blóóm fór 5 minutes (it shóuld lóók a bit wrinkly by the end). Turn the heat ón lów under the milk and stir fór a minute ór twó until the gelatine has dissólved.
  2. Add the sugar and stir again until dissólved. This shóuld ónly take anóther minute ór twó. Dón t let the milk get tóó hót ór tó cóme tó a simmer. It shóuld ónly be just warm.
  3. Take the saucepan óff the heat. Póur in the cream róse water essence and salt and mix until thóróughly cómbined.
  4. Póur just 1/2 a cup intó the frózen tart shell and swirl aróund só the bóttóm is cóated. Return tó the freezer fór 10 minutes. Póur in the remaining panna cótta mixture and place flat in the fridge tó set fór at least 2 hóurs tó set.

Fór the Róse Jelly

  1. Place the water and sugar intó a saucepan and sprinkle óver the gelatine. Allów it tó sit fór a cóuple óf minutes.
  2. Heat óver lów heat and stir until the sugar and gelatine has dissólved. Add the raspberries and róse essence and stir pressing dówn ón the raspberries until the liquid is pink.
  3. Póur the liquid thróugh a strainer intó a small jug befóre gently póuring óver the tóp óf the set Panna Cótta.
  4. Return tó the fridge and allów tó set fór an hóur befóre serving.

This article and recipe adapted from this site

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