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Rose Blossom Panna Cotta Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

This elegant Rose Blossom Panna Cotta Tart combines a buttery, flaky tart crust with a delicate rose-scented panna cotta filling. Perfectly chilled and garnished with edible rose petals and fresh berries, this dessert is a stunning centerpiece for any special occasion or springtime gathering.

Ingredients

Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2 tbsp cold water

Panna Cotta Filling

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 2 1/2 tsp unflavored gelatin (about 1 envelope)
  • 3 tbsp cold water (for blooming gelatin)

Decoration

  • Edible rose petals
  • Fresh berries (optional)

Instructions

  1. Prepare the Tart Crust: In a food processor, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulsing until the dough just begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes to firm up.
  2. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it evenly into a tart pan, trimming any excess dough from the edges. Line the crust with parchment paper and fill with baking weights or dried beans to prevent shrinkage. Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 5 to 7 minutes until the crust is golden and fully cooked. Allow it to cool completely.
  3. Make the Panna Cotta Filling: In a small bowl, sprinkle the unflavored gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes. Meanwhile, in a saucepan over medium heat, combine the heavy cream, granulated sugar, rose water, and vanilla extract. Heat the mixture until it is hot but not boiling. Remove from heat and whisk in the bloomed gelatin until it is fully dissolved. Let the filling cool slightly but not set.
  4. Assemble the Tart: Pour the 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.
  5. Decorate and Serve: Just before serving, garnish the tart with edible rose petals and fresh berries if desired. Serve chilled for a refreshing and floral dessert experience.

Notes

  • Ensure the gelatin does not boil when dissolving, as this can affect the setting quality.
  • Rose water can be adjusted based on your preference for fragrance intensity.
  • For a crispier crust, you can chill the tart shell after blind baking before filling with panna cotta.
  • This tart is best served within 24 hours of assembling for optimal freshness.

Find it online: https://slsrecipes.com/rose-blossom-panna-cotta-tart-recipe-2/