If you are looking to impress friends or simply treat yourself to a dessert that feels as delicate and enchanting as a spring garden, this Rose Blossom Panna Cotta Tart Recipe is your new go-to. Imagine a crisp, buttery tart shell cradling a luxuriously smooth panna cotta infused with subtle rose water and vanilla, topped with elegant edible rose petals that are as pretty as they are tasty. This dessert is what happens when classic Italian creaminess meets floral sophistication in a slice that’s as delightful to look at as it is to savor.
Ingredients You’ll Need
The secret to this Rose Blossom Panna Cotta Tart Recipe lies in its simplicity, where every ingredient plays an essential role in building flavor, texture, and that irresistible visual appeal. From the flaky crust to the silky floral filling, here’s what you’ll need:
- All-purpose flour: The foundation for a tender and flaky tart crust that holds everything together perfectly.
- Powdered sugar: Adds a subtle sweetness and smooth texture to the dough.
- Unsalted butter, cold and cubed: The key to a rich, flaky crust with a luscious mouthfeel.
- Egg yolk: Helps bind the tart dough for structure and richness.
- Cold water: Just enough to bring the dough together without making it tough.
- Heavy cream: The star of the panna cotta, providing that dreamy, creamy texture.
- Granulated sugar: Sweetens the panna cotta gently without overpowering the rose flavor.
- Rose water: Infuses the panna cotta with its signature floral fragrance and delicate taste.
- Vanilla extract: Adds warmth and depth to balance the floral notes beautifully.
- Unflavored gelatin: Essential for setting the panna cotta to a silky, sliceable consistency.
- Cold water: Used for blooming the gelatin effectively.
- Edible rose petals: The stunning natural garnish that elevates both flavor and presentation.
- Fresh berries (optional): Bring a pop of color and a tart contrast to complement the rose sweetness.
How to Make Rose Blossom Panna Cotta Tart Recipe
Step 1: Prepare the Tart Crust
Start by combining the all-purpose flour and powdered sugar in a food processor, which ensures even mixing and a smooth dough. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs; this technique is crucial for a flaky texture. Next, blend in the egg yolk and cold water just until the dough clumps together. Shape this dough into a disk, wrap it tightly in plastic wrap, and let it chill in the fridge for at least 30 minutes to relax the gluten and keep the butter cold, which prevents shrinkage during baking.
Step 2: Blind Bake the Crust
Preheat your oven to 375°F (190°C). Roll out your chilled dough and gently press it into your tart pan, making sure to trim the edges for a neat finish. Line the crust with parchment paper and fill it with baking weights or dried beans to keep the shape intact. Bake for 15 minutes, then remove the weights and bake for another 5 to 7 minutes until the crust turns a lovely golden brown. Let the crust cool completely before adding the filling to avoid sogginess and ensure a crisp base.
Step 3: Make the Panna Cotta Filling
Begin by blooming the unflavored gelatin in cold water for about 5 minutes, allowing it to soften properly for a smooth set. Meanwhile, heat the heavy cream with granulated sugar, rose water, and vanilla extract in a saucepan, stirring gently until the sugar dissolves and the mixture is hot but not boiling. Whisk in the bloomed gelatin until it fully dissolves, creating a silky and aromatic mixture. Allow this panacotta base to cool slightly before assembling to prevent melting the crust or condensation inside the tart.
Step 4: Assemble and Chill
Pour the delicate panna cotta filling evenly into your cooled tart crust. Use a spatula to smooth the surface for that picture-perfect finish. Refrigerate the tart for at least 4 hours or until the panna cotta has fully set to a silky firmness, making it easy to slice and stunning to serve.
Step 5: Decorate and Serve
The final flourish is all about elegance and natural beauty. Decorate the top with fresh edible rose petals that wink with color and fragrance. If you like, add fresh berries for a tangy contrast and bursts of bright color that elevate this already exquisite tart into a true celebration on the plate.
How to Serve Rose Blossom Panna Cotta Tart Recipe
Garnishes
Edible rose petals are a must-have garnish to highlight the floral theme and add a delicate crunch. Fresh raspberries or sliced strawberries bring a lovely tartness and enhance the overall freshness, pairing beautifully with the creamy panna cotta and buttery crust.
Side Dishes
This tart shines as a standalone dessert but can be wonderfully paired with a light fruit salad or a spoonful of berry compote. A cup of fragrant Earl Grey tea or a chilled glass of rosé complements the floral notes and rounds out a sophisticated dessert experience.
Creative Ways to Present
For a special occasion, serve the tart on a vintage-style cake stand with rose petals scattered around the plate. Alternatively, slice individual portions and place each with a drizzle of rose syrup or a dusting of powdered sugar for an added layer of indulgence and eye-catching detail.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rose Blossom Panna Cotta Tart Recipe in the refrigerator, tightly covered, for up to three days. This keeps the crust crisp and the panna cotta fresh without losing its beautiful texture or flavor.
Freezing
Freezing is not ideal for this tart as the delicate panna cotta filling can separate and lose its creamy smoothness once thawed. It’s best enjoyed fresh within a few days of making.
Reheating
This dessert is designed to be served chilled, so reheating is not recommended. Instead, allow refrigerated leftovers to come to a slightly cooler-than-room temperature before serving for the best texture.
FAQs
Can I use a different flower flavor instead of rose water?
Absolutely! Lavender or orange blossom water can be delightful alternatives that create a different but equally fragrant panna cotta tart experience. Just keep the quantity light to maintain balance.
Is it possible to make this tart gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend suitable for pastries. Just be sure to check the blend’s properties for best results, as some require additional binding agents.
How do I know when the panna cotta has set properly?
The panna cotta should be firm enough to hold its shape but still have a soft wobble when gently shaken. If it feels too liquid, give it more time in the fridge to set fully.
Can I prepare the tart crust and panna cotta filling in advance?
Yes, you can bake the crust up to 2 days ahead and keep it in an airtight container. The panna cotta filling can also be made a day ahead; just assemble and chill the tart before serving for the freshest taste.
Are edible rose petals safe to eat, and where can I find them?
Yes, edible rose petals are safe and add a lovely flavor and texture. You can find them at specialty grocery stores, farmers markets, or online. Always ensure they are labeled “edible” and pesticide-free.
Final Thoughts
This Rose Blossom Panna Cotta Tart Recipe is truly a treasure for those moments when you want to feel a little fancy and indulge in something extraordinary yet simple. Its delicate floral flavor paired with smooth creaminess and a buttery crust makes every bite a little celebration. I encourage you to try this recipe and bring a touch of elegance and joy to your table—you might just find it becoming a beloved favorite like I have.
Print
Rose Blossom Panna Cotta Tart Recipe
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 62 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicate Rose Blossom Panna Cotta Tart combines a crisp buttery tart crust with a silky, fragrant rose-infused panna cotta filling. Garnished with edible rose petals and fresh berries, it makes an elegant dessert perfect for special occasions or a refined treat.
Ingredients
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons cold water
Panna Cotta Filling
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon rose water
- 1 teaspoon vanilla extract
- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
- 2 tablespoons cold water
Garnish
- Edible rose petals
- Fresh berries (optional)
Instructions
- Prepare the Tart Crust: Combine the all-purpose flour and powdered sugar in a food processor. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Then, mix in the egg yolk and cold water until a dough forms. Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it evenly into a tart pan, trimming any excess from the edges. Line the crust with parchment paper and add tart weights or dried beans to prevent puffing. Bake for 15 minutes, then carefully remove the weights and parchment. Continue baking for another 5 to 7 minutes until the crust is a light golden brown. Allow it to cool completely before adding the filling.
- Make the Panna Cotta Filling: Bloom the unflavored gelatin by sprinkling it over 2 tablespoons of cold water and letting it sit for 5 minutes. In a saucepan, gently heat the heavy cream, granulated sugar, rose water, and vanilla extract until the mixture is hot but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly to room temperature, but do not let it set.
- Assemble the Tart: Pour the slightly cooled panna cotta filling into the cooled tart crust, smoothing the top with a spatula. Place the tart in the refrigerator and chill for at least 4 hours, or until the panna cotta is fully set and firm.
- Decorate and Serve: Once set, garnish the tart with edible rose petals and fresh berries if desired. Serve chilled as a delicate and fragrant dessert to impress your guests.
Notes
- Be careful not to boil the cream mixture to preserve the delicate rose flavor.
- If you don’t have a food processor, you can cut the butter into the flour and sugar mixture using a pastry cutter or two knives.
- Tart weights can be replaced with dried beans or rice when blind baking the crust.
- Allow the panna cotta mixture to cool adequately before pouring into the crust to avoid sogginess.
- Edible rose petals can be sourced from specialty grocery stores or online; avoid using decorative petals not meant for consumption.
