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.
This started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water panna cotta in a glass with a pistachio cookie. That morphed into a tart with a cookie base and a panna cotta top. Each of these variations were failures for different reasons but I stuck with it because I knew this could be amazing. And it is.
I won’t lie – this beauty takes a little patience but I urge you to try it. You’ll need to
- make and bake a pastry case – not difficult but it takes a little time
- make the panna cotta – extremely quick and simple but you’ll need patience for it to set
- add a jelly on top – also very quick and easy but again, patience for setting.
There is lots of waiting time for setting on this tart, so you can certainly do it in stages but you will be rewarded with the most sublime dessert you’ve ever made.
What is Rose Panna Cotta
I have a fixation with panna cotta recipes. I posted the very first panna cotta recipe I ever made ages ago now with this Vanilla Panna Cotta with Orange Syrup and since then it’s evolved into so many flavours. This Vanilla Chai Panna Cotta is my fave.
Panna Cotta is a delicate and elegant dessert and it deserves a delicate flavour. If you’re concerned about the rose flavour, don’t be. It’s very subtle. I’ve never been a huge Turkish delight fan and I still love this tart. I mean, I looooove this tart.
To be sure, make sure to add your flavouring a little at a time and taste as you go as different extracts can vary greatly in strength.
The tart shell is crisp and thin, and filled with that unmistakable pistachio flavour on account of the crushed pistachio nuts. The rose panna cotta filling is soft and melts away in your mouth. The rose jelly topping actually gets it’s colour from a handful of raspberries, so this tart full of bliss is all natural.
How long will this tart take to make?
While the hands on time is minimal (around 30-40 minutes as you’ll see below), there is setting time to take into account, so make sure to plan ahead.
- Pistachio Tart Crust (20 minutes effort)– quick pastry dough, rest, bake, cut off overhang, bake. Done.
- Rose Panna Cotta Filling (5 minutes effort) – put half the ingredients in a saucepan, dissolve sugar and gelatine, mix with other ingredients, put in tart shell.
- Rose Jelly topping (5 minutes effort) – mix together the ingredients, heat and dissolve gelatine and sugar, push through a strainer and pour it over the set panna cotta
That’s it. It’s more simple than it looks and you are rewarded with a stunning, elegant Rose Panna Cotta Tart with a crispy pistachio tart crust to serve for dessert.
How to make this tart
Blitz together the dry ingredients then add the butter and process that into the mix too.
Slowly drizzle in the ice cold water and blitz until your dough starts clumpling.
I use baking paper to help to pull the dough together so that I don’t handle it too much. Heat from your hands can melt the butter in the dough and make the end result less crispy. Then just wrap the dough in this piece of baking paper and place in the fridge for 1/2 an hour.
Roll the dough out and lay it into your tart tin (see the video link above for how to line the base of the tin easily). Press it into the corners and use a pair of kitchen scissors to cut off all but 1cm of the overhanging pastry. Place it in the freezer for 15 minutes, then use a fork to poke holes all over the base and bake for 20 minutes.
Brush the base all over with egg white (this will act as a seal against the liquid we’ll be adding later) then hold a knife flat against the top of the tin and in quick strokes, cut away the excess pastry. Bake for another 20 minutes.
To make the panna cotta, just sprinkle gelatine over some milk and sugar in small saucepan. Heat over low heat, stirring, until it all dissolves. This will only take a few minutes and won’t even need to come to a simmer. Mix it with the cream and rose water essence.
Pour just 1/2 a cup of the panna cotta into the tart shell then place it in the freezer for 10 minutes. This step just creates a quick seal of panna cotta on the base. Now add the remaining panna cotta and place it flat in the fridge to set for 2 hours.
Water and sugar go into a small saucepan with gelatine sprinkled over the top and leave it to soften for a few minutes. Now heat it and stir over low heat just like you did the panna cotta. This will only take a couple of minutes. Add some frozen raspberries and the rosewater essence and press down on the raspberries until the liquid is pink. Now carefully, slowly pour it over the set panna cotta. Let the jelly set for around 1 hour before serving. Done.
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How to store this tart
Make sure to keep this refrigerated until serving time. Panna Cotta is essentially a milk jelly and will melt if you leave it sitting out for too long prior to serving. In saying that, I had it out for about ½ an hour while taking photos and it still held it’s shape and those perfect layers.
The tart is best stored in an airtight container in the fridge and it is not suitable to freeze. This tart is best served within 1 day of making it. Over time pastry will soften more so while it will still hold it’s shape, the pastry won’t stay as firm after that.
What is rose water
I used rose water essence (by Queen Fine Foods) but as rose can be a strong flavour, the rose water or rose extract you find may give a different result. I would say, unless you’re using the exact extract I used, just add a little at a time and taste it each time until you’re happy.
I’m a huge panna cotta fan. My addiction to panna cotta started with simple Vanilla Panna Cotta with Orange Syrup, then this Christmas Panna Cotta and later this Chai Panna Cotta.
More recipes you’ll love
- Coconut panna cotta
- Rose Strawberry Lamingtons
- Baklava Frangipane Tart
- Buttermilk Panna Cotta with Blood Orange Jelly
- Fresh Peach Panna Cotta Tart
- Almond Honey Panna Cotta
Pistachio Rose Panna Cotta Tart
This recipe requires setting time, so make sure to plan ahead
Ingredients
For the pistachio tart shell
- 100 g pistachios (3.5oz)
- 1 ¼ cups plain (all-purp) flour (163g / 6oz)
- ⅓ cup icing (confectioners / powdered) sugar
- ½ teaspoon salt
- 113 g unsalted butter, chilled, cut into cubes (1 stick / ½ cup / 4oz)
- 1 - 1 ½ tablespoons ice water (20-30ml) (notes 1)
- 1 egg white, lightly beaten
For the Panna Cotta
- 1 cup whole milk (250ml)
- 2 teaspoons powdered gelatine
- 2 tablespoons caster (superfine) sugar (notes 1)
- 1 cup cream (250ml)
- 1 teaspoon rosewater essence
- pinch of salt
For the rose jelly
- 1 cup water
- 1 tablespoon sugar (notes 1)
- 1 handful of raspberries
- 1 teaspoon powdered gelatine
- ½ teaspoon rosewater essence
Toppings
For best results, always weigh ingredients where a weight is provided
Equipment
- 9" fluted tart tin
Instructions
For the tart shell
- Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 9 inch fluted tart tin with removable base 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 ½ 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.
- Freeze for 15 minutes. Prick the base all over with a fork, then line with baking paper and baking weights
- Bake for 20 minutes. Gather up the corners of the paper and transfer it with the pastry weights to a heatproof dish. Use a sharp knife, laid flat to the top of the tin, to cut away the excess pastry. Brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for a further 20 minutes. Any hairline cracks are fine.
- As soon as the tin is cool enough to handle, place the shell in the freezer until cold - this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.
For the rose Panna Cotta
- Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes (it should look a bit wrinkly by the end). Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.
- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.
- Take the saucepan off the heat. Pour in the cream, rose water essence (a little at a time to taste- notes) and salt and mix until thoroughly combined.
- Pour just ½ a cup into the frozen tart shell and swirl around so the bottom is coated. Return to the freezer for 10 minutes. Pour in the remaining panna cotta mixture and place flat in the fridge to set for at least 2 hours to set.
For the Rose Jelly
- Place the water and sugar into a saucepan and sprinkle over the gelatine. Allow it to sit for a couple of minutes.
- Heat over low heat and stir until the sugar and gelatine has dissolved. Add the raspberries and rose essence and stir, pressing down on the raspberries until the liquid is pink.
- Pour the liquid through a strainer into a small jug before gently pouring over the top of the set Panna Cotta.
- Return to the fridge and allow to set for an hour before serving.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- I use this Rosewater Essence. If you can't get this brand, add your rose flavouring a little at a time until you get the desired flavour. Essences and extract depth of flavour can vary greatly.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Plastic wrap may stick to the surface of the tart and ruin the appearance. To store it in the fridge, I have a large round plastic container that I bought from a bargains shop but if you don't have one, you can place a plate over the top of the tin to protect it.
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86 Comments on “Pistachio Rose Panna Cotta Tart”
So beautiful but really needed more sugar. It’s quite tasteless! Just as a heads up to those who may not expect it. Just up the sugar and I think that would to a lot
I’m sorry you didn’t enjoy it as much as we do.
Wow!! I loooooved how this turned out! It was heavenly! It took me much longer to make, maybe because I am pretty rusty at baking and it was only my second tart. Still this looooks soooo beautiful and it tasted lovely. I did get feedback from those who tasted it that it could use a little more rose, so I’m going to try that on this second time around.
So happy to hear this, Sarah. Thanks for making my recipe 🙂
Hi…i saw your recipe,it is looking awesome..i m doing my baking diploma so,i m thinking to follow your recipe .it is great combination fusion dessert..if u have a video pls share me on my mail.And how have to plating it . I have to nake in one portion only…thanks regards karuna
Hi Karuna. I’m sorry, I don’t have video of this tart yet.
I have been reading the comments and a good tip for the people who are having their top layer mix with the panacotta layer is to pour the top layer over the back of a spoon- this will lighten the fall so it doesn’t “dig up” the white layer. Gentle gentle
Great tip, Eloise and very true 🙂
At first the recipe calls to use a 9″ tart pan , then in notes you said you used a 8″ tart pan. Does the recipe fill the 9″ or is it going to be short?
Oh no! Sincere apologies for the error David. It should be a 9″ tin. I’ll fix it up now.
I used agar agar for your coffee panna cotta and it turned out really well! I’m hoping to do the same thing for this tart, it looks amazing. Just wondering how much agar agar you would recommend for this recipe?
Hello Isabella, as I mentioned before it’s not an easy swap and I must clarify that I’ve not tested this. I would suggest trying 3/4 teaspoon for the panna cotta and 1/3 teaspoon for the jelly and check my notes on that previous comment for how to combine it. I’d love to hear how it goes 🙂
I was very excited to try this recipe, but unfortunately, in the end, I was a bit disappointed.
1. The shell is very crumbly. I hardly managed to put it in the tart tin only after I added a bit more water. Also, when I cut the tart, the shell edge broke easily.
2. The jelly wasn’t hard enough and it wasn’t set even after 4 hours. But I think this could also have been my fault. I added 3 big strawberries instead of raspberries, maybe they were too watery, maybe I overcooked it, I don’t know, but I think it would have been better and safer with 2 teaspoons of gelatin instead of 1. At least the jelly didn’t blend with the pana cotta layer…
3. Not enough sugar! I usually cut in two the amount of sugar from the recipes because I don’t like very sweet desserts. But, this time, I added all the sugar from the recipe and, like somebody else also said in the comments, it is not enough.
4. I was expecting a more flavorful tart. You don’t really feel the pistachio, just a bit of rose and a hint of strawberries… that’s all. A bit too plain for my taste.
Overall, great idea, great photos, great presentation, but I think the recipe has some issues and could be improved.
Hi Maddy, sorry you ran into some issues. I’ve made this a number of times just as the recipe reads and I get the result you see in the photos.
1. For the shell, did you weigh out your ingredients?
2. I haven’t tested this recipe with strawberries so there may have been too much. I only use it for colour in this recipe, not flavour. Also, was all the gelatine powder properly dissolved?
3. There is not a lot of sugar. This is a subtly sweet dessert, meant to be lighter, rather than super sweet.
Hi, thank your for your answer! Yes, I weighed out the ingredients for the shell.
As for the jelly… I think it was all good with the gelatine, but who knows, something must have gone wrong. Anyway, I made again the recipe for the jelly using 2 teaspoons of gelatine instead of one and it turned out perfect this time.
You’re right about the sugar, I think this and the flavour are a matter of taste. I also made again the panna cotta and added a bit more sugar and some vanilla extract and it turned out exactly how I wanted. 🙂
So glad you were able to adjust to your taste Maddy 🙂
So hard to make the shell. Broke so many times. The panna cotta set but once I put the jelly on top, it mixed with the panna cotta cause it was so hard. Need better instructions.
Hi Rose. Sorry you’re having issues. The shell breaking could be due to too much flour or it being too thin or both, so it’s becoming dry and brittle. Are you weighing the flour? With the panna cotta, I’m not sure what you mean by it being so hard and this causing the jelly and panna cotta to mix. Can you clarify so I can give you some tips.
Can you make this without a blender?
Hello Kristina. Yes, just use a bowl and a knife or pastry cutter to cut the butter into the other ingredients 🙂
Hi I want to make this recipe but have a quick question before I do. Can I use Arga powder instead of gelatine?
Hi Kristina, I’m sorry but I haven’t tested this with Agar powder.
I really wanted this recipe to work but unfortunately had lots of issues. As directed, I used 3 times more rose water but didn’t increase the amount of gelatin which resulted in an unset panna cotta which I ended up putting in the freezer to be able to set. It was also not sweet at all. I think it definitely needed more sugar. It almost didn’t taste like anything, just some mike and a hint of rose water.
Also, it wasn’t indicated what kind of sugar to use for the rose topping. So, I used the caster and added 3 times more than asked but it was still not sweet. I will try again but would appreciate to know where I made my mistakes.
Thanks!
Hi Maggie, 3 teaspoons of rosewater wouldn’t cause your panna cotta not to set. I would say the culprit is the gelatine itself. Is it old or fresh? Is it a good brand you’ve used before with no issues? You also may have overheated it as gelatine can break down if it gets too hot. Also, did you give it plenty of time to set? You should be able to slice it like you see in the photos.
You must have a super sweet tooth and good for you, adjusting the sugar to your liking. I use either caster or white granulated for this recipe. I consider myself to have a very sweet tooth but I like my panna cotta to be subtly sweet as it feels lighter and creamier that way.
Hi Marie.., may i ask if is it alright if i make this 1 day earlier before serving? Im actually making this for my mum’s bday tomoro. Will the tart keeps its shape till the next day wit the filling in it? Ur reply is very much appreciated
Hi Jenny, you can but make it as late as possible the day before as the longer it sits the more the panna cotta may soften the base.
Hi! This tart looks absolutely beautiful, it’s exactly what I was looking for! 😍 I have a question, when you mention cream in the Panna Cotta ingredients, which cream are you using? Is it thick cream, heavy cream, or something else? 🙂 can’t wait to try this one!
Hello Ayesha, where I live it’s called thickened cream but it’s also known as heavy cream. Basically you want a pourable cream – any full fat version will work fine.
Time consuming but delicious, thank you 🙏🏻
Thanks Natalie. It is a little time consuming but well worth it and I’m so happy you enjoyed it.
I made this dessert for Friendsgiving and it was a huge hit! I have little baking experience and had never made a tart or panna cotta before. It was very easy to follow but did take hours to make. Thank you for the recipe!
Yes, there’s a bit of waiting involved but it’s definitely worth it. So happy you enjoyed it 🙂
Hi Marie,
This tart looks amazing! Just wandering what sort of pistachios you used. In Australia, I can find shelled, ‘Roasted and salted’ or ‘Natural (not roasted, or salted). Which one would you recommend? Thanks in advance.
Hi Tina, I’m also in Australia. I use the Lucky nuts brand in the nuts and dried fruit section at the supermarket. They’re unsalted. Doesn’t matter if they are roasted or unroasted – just not salted. Hope that helps 🙂
Thanks Marie, that is very helpful. I appreciate your very quick reply!
No problem Josh
Hi,
This tart looks amazing. I want to make it but I also want to add some ingredients to the Panna Cotta. This is a recipe I’ve made in the past and I love it: https://www.taste.com.au/recipes/baklava-spiced-panna-cotta-pomegranate-jelly/78286635-60c5-4b3e-b11a-4e3d201c914d
Do you think I could add vanilla, cinnamon, honey, and orange zest to your Panna Cotta? Maybe half of what they suggest for each of those ingredients?
I’ve also noticed you use very little sugar in yours. Does your Panna Cotta have a milder flavour?
Thanks so much for reading.
Hey there Josh, you can certainly add the vanilla, orange zest and cinnamon no problem. Instead of using this Panna Cotta recipe though, use my honey Panna Cotta recipe https://www.sugarsaltmagic.com/almond-and-honey-pannacotta/ and leave out the almond extract and cut it down by a third. I’m not sure if mine is milder since I haven’t tried their recipe but it definitely doesn’t need more sugar. Hope that helps
Hi Marie,
I noticed that your Honey Panna Cotta recipe uses no sugar (unless I’m blind). I’m guessing that the sweetness comes from the honey?
Thanks again!
That’s right, Josh. All the sweetness comes from the honey
Hi Marie!
This is the most beautiful tart. This is my second time making it. Overall all the steps were pretty easy to follow, the only problem I had both times is when I poured the rose jelly on top of the pannacotta, (which I let set in the fridge for 6 hours) the pannacotta started melting and mixed into the jelly, making it cloudy. It still looked pretty but not as pretty as your picture ☹️. Any tips to help?
Thank you so much. Maybe the jelly is still too warm and/or the Panna cotta is not set enough. Or maybe you’re adding a little too much raspberry so that the acid in the berries is reacting with the dairy. See if any of those ideas help
Hi Marie! Just tried this recipe last night, was delicious but a few bumps in the road:
– the rose was quite overpowering, and i couldn’t taste the pistachios at all. is there any way you could make the pistachio flavour stronger?
– whilst chilling in the fridge, i needed some sort of barrier to stop the tart from tasting… fridge-like, is the only way I can describe it. sadly, the foil i used tore away some of the jelly. what could i use next time to stop this?
Thank you for this recipe, it really is lovely.
Hi Beverly, Rose can be tricky -some brands or types can be strong than others. I recommend taste testing before adding it all in. For a barrier, I often use an upturned plate on top of the tart tin. This will cover it without touching the top. Thanks so much for your feedback – I’ll update the recipe with these notes.
Hi! Has anyone tried making the tart with a gluten free flour? If so, which kind of flour did you use and did it came out fine?
Thanks!
Hello Gina, I’m sorry but I haven’t had any feedback with regards to using gluten free flour in this tart shell. If you do try it, I’d love to hear the results. Happy Baking 🙂
Is rose water essence the same as rose extract?
Hi Bridget, rose extract is a much more concentrated version of rose water, so best to start with a small amount and taste test until it is at the right strength. A rough guide is 1/3 of the amount of rose extract will be the same as 1 part of rose water.
Hi Marie, I’d really like to use the pistachio tart shell for an assignment at school, but the assignment requires me to only make one tartlet (1 serving) and when I adjusted the recipe it didn’t sound right at all, as I’m definitely not an expert at adjusting recipes. Is there any way you could help? The icon here on your recipe for servings when adjusted shows 0.03 cups icing sugar and I must admit I’m not quite sure what to do with that. 🙂
What size tin are you using, Kayla?
I made this dessert for a dinner party for my mum and her guests and it was a huge success.
I, personally, am not a huge flavour of rose flavoured anything however all of the flavours in this tart are so beautifully paired together and subtle that there isn’t anything not to like! The pistachio crust had me at the moment I started rolling it out… so yum.
Personal experiences when making this tart:
1. I used a 25cm fluted tart tin with a removable base, and whilst the crust quantity was perfect, I felt as though I could have had maybe 1.5 times the quantity of pannacotta and jelly. It was just a little too under the top of the crust in my tin.
2. Really, really, really wait for your pannacotta to set. I probably waited 1.5hours before I started pouring in my jelly and even though i did it super slowly, it started peeling up the pannacotta and so my rose jelly was a little bit cloudy (mostly covered by the decorations, so not a big deal).
3. I was also probably a bit too generous with my handful of raspberries in the jelly and so I think my jelly was struggling to set. It stayed in place, but needed maybe either a little bit more gelatine or a little less liquid.
Overall, an absolutely beautiful creation. Thank you for sharing this recipe and I also think it’s probably at it’s best served on the day it was made, although I got to try some the day after it was still delicious!
Thanks 🙂
So glad you enjoyed this Georgia. It really is a special tart. Thanks so much for all your great tips too 🙂
Seriously one of the best tarts I’ve eaten. I love pannacotta and this combined with the heavenly pistachio crust and blush pink jelly was amazing!! A really beautiful combination of flavours and textures. Not too sweet either which I like. It’s sure to impress your guests!!!!
Thank you so much, Katrina. Such kind words for one of my fave tarts 🙂
Hi marie. This looks lovely n I would love to try making it. I had one question. Can I substitute edible rose petals instead of the essence. If yes, what adjustments to the quantity and method should I make?
Hello Mona, I’m not sure how much flavour the rose petals impart and also the texture would be very different. If you try it let me know how it goes but I wouldn’t be able to make a suggestion on this.
Dear Marie
I have now tried so many of your recipes, but this one is everyone’s favourite. It was simply amazing. The pistachio base was unique and the fragrance of the rose essence was the icing on the cake. Your recipes are really flop proof.
I served it with a blob of fresh cream to finish it off.
I am having a Thanksgiving ceremony on the 30/03/2019 and I will be making this dessert together with the Baklava Frangipani Tart and the Mango Panna Cotta Cheesecake which looks amazing, but I haven’t tried the Mango Panna Cotta Cheese cake as yet so I am a little nervous. I will have to try it out before I make it for my ceremony.
Can you give me a recipe for a very lightly baked cheesecake with the following layers- bottom layer, baked cheesecake; middle layer, fresh raspberries; top layer, raspberry mousse or any other dessert similar to this.
You are very talented. Thank you for sharing.
Oh Risha, thank you so much for your kind words. The Mango Panna Cotta Coconut Cheesecake is really delicious and much easier than it looks. I’m sure you’ll love it. As for your request, it sounds right up my alley. so much so that I do have something very similar planned in January so keep your eyes out. In the meantime, you could check out the Easy Baked Cheesecake with Fresh Cherry Sauce
Marie, did you manage to create a dessert as per my request. I did keep a look out for it, but did not see anything,
No I haven’t posted a recipe like that, however you could combine my white chocolate cheesecakw with fresh raspberries and then my raspberry mousse on top.
Hi
I tried to do this recipe but unfortunately the minute I put the panacotta it leaked out .
Don’t know what I did wrong
Can you help please ?
Hello Nadia, all I can think is there must have been a hole in the tart shell somewhere. The Panna Cotta is very liquid when it goes in so the tart shell must be totally sealed.
Nadia,
I had the same problem, then I realised that I did not put a white chocolate base/ or sufficient white chocolate on top of the shell before pouring in the pan a cotta. Spread a little white chocolate and let it firm up. They were perfect after that
Just keep in mind that using white chocolate will change the flavour and will make this tart extra sweet. I like to use so. This recipe has been updated so the very best way to not get leakage is to first brush the base with egg white and bake it on. Then pour in just a little of the panna cotta mixture and place it in the freezer to set quickly. This way the flavour is not altered.
Hi,
Just wondering what size tart tin you used for this gorgeous creation?
Hello Rachael, I use a 25cm fluted tart tin, with a removeable base for this one. Thank you so much and I’ll make sure to update the post with this information. 🙂
After putting the panna cotta with the crust in the fridge, I noticed the next day that the panna cotta has receded and I can see the bottom crust layer in some areas. Is that normal or did I do an error during the process? I’m just curious if that was normal as this is my first time in trying to recreate such a recipe.
Hello Francesca, I haven’t had that happen to me when I’ve made it so I’m unsure what has happened other than maybe the crust has soaked up some of the panna cotta. This recipe is best eaten as soon as it is ready. Hope that helps.
Can this be made a day ahead of serving it?
Hi Marissa, we are the leftovers the next day and they were fine but I would still suggest it’s best served as fresh as possible. There’s just a chance of that nice crisp crust getting a bit soggy otherwise. One way you could make it ahead is to make it in individual glasses then just top it with crumbled bits of crust or other pistachio cookie right before you serve it. Hope that helps x
I know the whole point of this tart is that it is “rose”, but I’m not sure I’ll find rose extract. Can I use vanilla extract instead?
Hello Diana, haha of course you can substitute any extract you like. You could even use honey as your flavouring. If you’re in Australia, rose extract or rose water is normally in the baking aisle of any major supermarket though. Good luck and please let me know how it turns out.
Can we make it without egg? Thank you.
Hi Priya, the egg white is used only as a barrier between the crust and Panna Cotta to stop the crust from going soggy. There may be a substitute out there but unfortunately I’m not familiar with them to be able to offer a substitute
you can also use melted white chocolate once the base is cool instead of egg as a barrier, the egg is used for to colour the shell as well as act as a barrier.
Thanks Lauren, great ideas but I only use egg white in this recipe and it’s purely there for a barrier and not to colour it at all. You could use white chocolate however it would change the flavour of the tart and would add a substantial sweetness also.
You can often substitute ground flax seed for egg (but once again, that would change the flavor.
Thanks Tara, for jumping in with another idea 🙂
This tart is my favorite creation from you yet!! It’s so beautiful, no words can describe. Pistachio and rose sound so wonderful together. Pure love!
Aw thanks so much Trang 🙂
I do love rose water (I’m exactly a fan of Turkish delights), and I’ve tried using rose water in many ways. This pistachio tart looks very elegant, and paired with creamy panna cotta and floral jelly, it’s also luscious and sophisticated. Very well done!
Thanks so much Ben
Has anyone actually baked this tart? The recipe states rose extract but the instructions say rose water. Which is it – and if rose extract is not available, could you indicate clearly the adjusted amount of rose water to be used? Otherwise this looks lovely.
Thanks,
F.
Hello Friedl, my apologies first of all, you’re totally correct. I was mixing and matching words, so thanks for the heads up. I used rose essence in actual fact. You can use rose water however you will need to use 3x the amount of rose water as you would rose essence to get the same strength of flavour. I’ve had a number of readers make this successfully and really love it so definitely give it a go. It really is gorgeous. I’ve fixed the recipe up too. Happy baking 🙂
This is the most beautiful dessert I have seen all week. The colors, the perfect layers, the flavors. It belongs on the cover of a magazine for their spring issue 😉 . It was worth all the work and variations. Pinned!! Take care.
Thanks Stacey