Description
This elegant Rose Blossom Panna Cotta Tart combines a crisp, buttery tart crust with a delicately flavored panna cotta filling infused with rose water and vanilla. Finished with edible rose petals and fresh berries, it’s a visually stunning and refreshing dessert perfect for special occasions.
Ingredients
Scale
Tart Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
Panna Cotta Filling
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon rose water
- 1 teaspoon vanilla extract
Decoration
- 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.
- Form the Dough: Add the egg yolk and cold water to the flour mixture, pulsing until the dough just begins to come together. Shape it into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough and press it evenly into a tart pan. Trim any excess dough from the edges for a neat finish.
- Blind Bake the Crust: Line the tart crust with parchment paper and fill it with pie weights or dried beans to prevent bubbling. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the crust is golden brown. Allow it to cool completely.
- Bloom the Gelatin: Sprinkle the unflavored gelatin over cold water and let it sit for 5 minutes to soften and bloom.
- Make the Panna Cotta Filling: In a saucepan, heat the heavy cream, granulated sugar, rose water, and vanilla extract over medium heat until the mixture is hot but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Let the mixture cool slightly.
- Assemble the Tart: Pour the cooled panna cotta filling into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 4 hours or until the filling is fully set.
- Decorate and Serve: Once set, garnish the tart with edible rose petals and fresh berries if desired. Serve chilled for the best flavor and texture.
Notes
- Ensure the gelatin does not boil as it may lose its thickening properties.
- Use cold butter and water to achieve a tender and flaky tart crust.
- Chilling the dough before rolling is crucial to prevent shrinkage during baking.
- Fresh berries are optional but add a nice contrast in flavor and texture.
- If unable to find edible rose petals, substitute with thinly sliced fresh rose petals free of pesticides.
