Description
This rose blossom panna cotta tart is an elegant dessert featuring a crisp tart crust, creamy rose water-infused panna cotta, and edible rose petals. Perfect for special occasions or indulgent treats.
Ingredients
For the Tart Crust:
All-purpose flour
Powdered sugar
Unsalted butter, cold and cubed
Egg yolk
Cold water
For the Panna Cotta Filling:
Heavy cream
Granulated sugar
Rose water
Vanilla extract
Unflavored gelatin
Cold water
For the Garnish:
Edible rose petals
Fresh berries (optional)
Instructions
- Prepare the Tart Crust
- Combine flour and powdered sugar in a food processor. Add butter and pulse to coarse crumbs.
- Mix in egg yolk and water until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Blind Bake the Crust
- Preheat oven to 375°F (190°C). Roll out dough and press into a tart pan. Trim edges.
- Line with parchment, add weights, and bake for 15 minutes. Remove weights and bake for 5-7 minutes until golden. Cool completely.
- Make the Panna Cotta Filling
- Bloom gelatin in cold water for 5 minutes. Heat cream, sugar, rose water, and vanilla until hot (do not boil).
- Whisk in gelatin until dissolved. Let cool slightly.
- Assemble the Tart
- Pour filling into cooled crust. Smooth the top and chill for 4 hours or until set.
- Decorate and Serve
- Garnish with edible rose petals and fresh berries. Serve chilled.
Notes
Adjust rose water to taste for a subtle or stronger floral flavor.
Swap tart crust for graham cracker crust for a simpler option.
Use agar-agar for a vegetarian-friendly filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Modern European
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
