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
Scale
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.
