Prepare to fall in love with the enchanting Rose Blossom Panna Cotta Tart—a dessert that’s as beautiful as it is delicious. With its buttery graham cracker crust, silken panna cotta lightly kissed with floral rose water, and a vibrant crown of fresh fruit and petals, this tart brings an air of elegance to any table. Simple ingredients work a kind of kitchen magic here, yielding a stunning treat perfect for special occasions, tea parties, or days that simply call for something extraordinary. If you’re craving a dessert that will both dazzle your eyes and delight your taste buds, the Rose Blossom Panna Cotta Tart is pure edible romance.

Ingredients You’ll Need
You only need a handful of ingredients, but each one is absolutely essential to achieve that unforgettable combination of creamy, floral, and lightly crunchy layers. Paying attention to quality makes all the difference in the final taste, texture, and appearance.
- Graham cracker crumbs: These form the foundation of the crust, adding a sweet, toasty crunch that beautifully complements the silky panna cotta.
- Granulated sugar: Used in both crust and filling, it balances the delicate rose notes and ensures each bite is just sweet enough.
- Unsalted butter (melted): Binds the crust and brings richness—be sure to use unsalted for better control over flavor.
- Heavy cream: Responsible for the signature velvety mouthfeel in the panna cotta filling.
- Whole milk: Lightens the filling just a touch, keeping it lush but not too heavy.
- Powdered gelatin: Allows the filling to set into the perfect creamy slice—don’t skip the blooming step!
- Cold water: Essential for blooming gelatin properly and ensuring a smooth set with no lumps.
- Rose water: The ingredient that makes this tart sing; start with the recommended amount and adjust to your personal taste for a perfectly perfumed filling.
- Vanilla extract: Adds depth and a natural sweetness, rounding out the floral notes.
- Optional garnishes: Sliced strawberries, edible rose petals, dried raspberries, or mint leaves for a show-stopping finish.
How to Make Rose Blossom Panna Cotta Tart
Step 1: Make the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted unsalted butter until everything is evenly moistened—the mixture should look like wet sand. Press this mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom to form an even layer. Bake the crust for 8–10 minutes, just until fragrant and lightly golden, then let it cool completely. This crust acts as the irresistible base for your panna cotta and holds up beautifully to refrigeration.
Step 2: Bloom the Gelatin
While the crust cools, sprinkle the powdered gelatin over the cold water in a small bowl. Let it bloom for 5 minutes; this step is crucial for a panna cotta that’s creamy yet sliceable, not rubbery. The gelatin will absorb the water and swell, ensuring it dissolves evenly in the warm cream.
Step 3: Prepare the Panna Cotta Mixture
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat and stir frequently until the sugar is dissolved and the mixture is steaming hot—but make sure it never boils. Remove from heat, then immediately stir in the bloomed gelatin until it melts completely. Now add the rose water and vanilla extract, tasting carefully to reach your perfect level of floral flavor. Let the mixture cool for about 10 minutes before the next step.
Step 4: Fill the Tart Shell
Once the crust is cool and the panna cotta mixture is just slightly warm, gently pour the liquid filling into your tart shell. Tilt the pan slightly to ensure the filling is even. Carefully transfer the tart to the refrigerator (placing it on a small baking sheet can help prevent spills), and let it chill for at least 4 hours, or until the panna cotta is set and gently quivers when nudged.
Step 5: Decorate and Serve
Just before serving, unleash your creativity! Arrange thinly sliced strawberries, scatter edible rose petals, or sprinkle dried raspberries and fresh mint leaves over the creamy white surface. The decorations not only make your Rose Blossom Panna Cotta Tart a feast for the eyes but also add bursts of fresh flavor and color that will wow everyone at first glance.
How to Serve Rose Blossom Panna Cotta Tart

Garnishes
The magic is truly in the details here. Garnish your Rose Blossom Panna Cotta Tart with a dramatic flourish of edible rose petals for a romantic look, or opt for neat rows of strawberries to bring a pop of color and fruity freshness. Dried raspberries add a subtle crunch and tartness, while a scattering of mint leaves wakes up every slice with a touch of green. Let your inner artist shine—the more beautiful, the better!
Side Dishes
This tart is naturally the center of attention, but it pairs gracefully with a pot of jasmine or green tea, which echoes its floral notes without overwhelming. For a luxurious dessert spread, serve alongside petite lemon shortbread cookies or a bowl of juicy, ripe berries. If you’re going all out, a glass of sparkling rosé is a dreamy complement.
Creative Ways to Present
For a modern twist, try mini individual Rose Blossom Panna Cotta Tarts using small tart pans or even sturdy cupcake liners—adorable and easy to serve at gatherings. Plating each slice with a scant drizzle of berry coulis or a dollop of whipped cream can elevate presentation even further. For spring celebrations, nestle your garnished tart on a platter lined with extra rose petals and sprigs of mint for a stunning garden-party effect.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover tart (lucky you!), cover the tart pan tightly with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to three days. The crust will remain pleasantly crisp, and the panna cotta filling stays silky without weeping or separating.
Freezing
While the texture of panna cotta can change a bit after freezing, you can freeze the tart for up to one month if needed. For best results, wrap the tart securely and thaw gently in the fridge overnight before serving. Add fresh garnishes after thawing for maximum beauty and flavor.
Reheating
No need to reheat—Rose Blossom Panna Cotta Tart is at its best served cold, straight from the refrigerator. If you prefer, let slices sit at room temperature for 15 minutes before serving to soften the filling just a touch for an even dreamier texture.
FAQs
Can I make the Rose Blossom Panna Cotta Tart in advance?
Absolutely! This tart is a fantastic make-ahead dessert. You can prepare the whole tart the day before your event and refrigerate overnight. Just add any fresh fruit or delicate garnishes right before serving for the best presentation.
What if I don’t have graham crackers for the crust?
No worries! You can swap in crushed digestive biscuits or shortbread cookies for a subtly different flavor and texture. The key is to maintain the same crumb-to-butter ratio so the crust holds together nicely.
Is there a vegetarian alternative to gelatin for this tart?
Yes, you can use agar-agar powder as a vegetarian-friendly alternative, but the setting properties are a bit different. Use about half the amount of agar-agar, simmer in the cream mixture for a minute or so, and be sure to pour into the crust quickly before it sets.
How strong is the rose flavor in this dessert?
The rose flavor is delicate and fragrant, never overpowering. Since rose water can vary in strength, always start with the lower amount, taste, and add more if you’d like a more pronounced floral note. You’re the boss when it comes to how much blossom you want!
Can I use a different type Dessert
A classic 9-inch tart pan with a removable bottom gives you those crisp, defined edges, but if you don’t have one, a springform pan or even a pie dish will work. Just be gentle when releasing the tart so the panna cotta layer stays gorgeous.
Final Thoughts
If you’re looking for a dessert that’s as stunning as it is satisfying, there’s no better choice than the Rose Blossom Panna Cotta Tart. It’s simple enough for a weeknight treat, yet sophisticated enough for the most elegant dinners. Give this recipe a try and watch your friends and family light up with every luxurious bite—your kitchen might just become the new favorite sweet spot!
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Rose Blossom Panna Cotta Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: European-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the delicate flavors of a Rose Blossom Panna Cotta Tart, a beautifully floral dessert that combines a crisp graham cracker crust with a creamy rose-infused panna cotta filling. Perfect for impressing guests or treating yourself to a romantic dessert.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the panna cotta filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons rose water (adjust to taste)
- 1/2 teaspoon vanilla extract
For decoration (optional):
- thinly sliced strawberries
- edible rose petals
- dried raspberries
- fresh mint leaves
Instructions
- Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a tart pan and bake for 8–10 minutes. Cool completely.
- Make the panna cotta filling: Bloom gelatin in cold water. Heat cream, milk, and sugar in a saucepan. Add gelatin, rose water, and vanilla. Pour into the tart shell. Chill for at least 4 hours.
- Decorate and serve: Before serving, garnish with rose petals, strawberries, or other toppings. Enjoy!
Notes
- Use culinary-grade rose water for the best flavor.
- Tart can be made a day ahead and refrigerated.
- A shortbread crust can be used instead of graham crackers for a different taste.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg