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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.
Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.

Recipe adapted from here
For the pὶstachὶo tart shell
  • 100 g (3.5oz) pὶstachὶos
  • 1 1/4 cups (163g / 6oz) plaὶn (AP) flour
  • 1/3 cup ὶcὶng (confectὶoners / powdered) sugar
  • 1/2 teaspoon salt
  • 113 g (1 stὶck / 1/2 cup) unsalted butter, chὶlled, cut ὶnto cubes
  • 1 - 1.5 tablespoons (20-30ml) ὶce water
  • 1 egg whὶte, lὶghtly beaten
For the Panna Cotta
  • 1 cup (250ml) whole mὶlk
  • 2 teaspoons powdered gelatὶne
  • 2 tablespoons caster sugar (notes)
  • 1 cup (250ml) cream
  • 1 teaspoon rose essence
  • pὶnch of salt
For the rose jelly
  • 1 cup water
  • 1 tablespoon sugar (notes)
  • Handful of raspberrὶes
  • 1 teaspoon powdered gelatὶne
  • 1/2 teaspoon rose essence
  • 1/4cup pὶstachὶos (fὶnely chopped)
  • Drὶed rose petals
For the tart shell
  1. Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tin with baking paper.
  2. Blitz the pistachios in a blender or food processor until quite fine (the biggest pieces should be just 1mm around )
  3. Add the pistachios, flour, salt and sugar into the food processor and blitz until well blended. Add blitz and the butter for seconds until the mixture is similar to breadcrumbs. While the chip is operating on low slowly drizzle in the water and stop when it begins forming clumps.
  4. Tip the dough out on a sheet of paper and use the paper that will assist you pull it together into a flat disk. Wrap from place and the paper in the refrigerator.
  5. Dust a large sheet of baking paper with flour and sit on top. Dust the surface of the dough with flour, then roll the out to a circle about 3mm thick.
  6. Rest your entire arm beneath the pastry and baking paper to lift it. Hold the tin and foundation with thumb and one finger and tip it upside down over the pastry as you flip the pastry towards it, then flip it back the way . Pull the paper , then nudge down the pastry . Make the dough and trim the overhang with a pair of kitchen scissors to only 1 cm sit up.
  7. Freeze for 15 minutes. Prick the base all over with a fork, then line with baking paper and baking weights
  8. Bake for 20 minutes. Gather the corners of the paper up and then move it into a heatproof dish with the pastry weights. Use. Brush the inside of the shell with egg white over sides and the bottom. Bake for a further 20 minutes. Any hairline fractures are fine.
  9. Whenever the tin is cool enough to handle, set the shell in the freezer until cold - this can assist the panna cotta set faster and reduce the risk of leaking or soaking into the bottom anywhere.

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