Description
A delicate and elegant Rose Blossom Panna Cotta Tart featuring a buttery, flaky tart crust filled with a smooth, fragrant rose-scented panna cotta. This dessert is beautifully garnished with edible rose petals and fresh berries, making it perfect for special occasions or a sophisticated treat.
Ingredients
Tart Crust
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons cold water
Panna Cotta Filling
- 2 cups heavy cream
- ½ cup granulated sugar
- 1 ½ teaspoons rose water
- 1 teaspoon vanilla extract
- 2 ½ teaspoons unflavored gelatin
- 3 tablespoons cold water
Decoration
- Edible rose petals
- Fresh berries (optional)
Instructions
- 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 just until the dough starts to come together. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a tart pan. Trim any excess dough from the edges. Line the crust with parchment paper and fill with pie weights or dried beans to prevent it from puffing up. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes or until the crust is golden brown. Remove from the oven and let it cool completely.
- Make the Panna Cotta Filling: Sprinkle the unflavored gelatin over cold water to let it bloom for 5 minutes. Meanwhile, in a saucepan, heat the heavy cream, granulated sugar, rose water, and vanilla extract over medium heat, stirring until hot but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly, but do not let it set.
- Assemble the Tart: Pour the panna cotta filling evenly into the cooled tart crust. Smooth the top with a spatula and refrigerate for about 4 hours, or until the panna cotta is fully set.
- Decorate and Serve: Once set, garnish the tart with edible rose petals and fresh berries if desired. Serve chilled for a refreshing and floral dessert experience.
Notes
- Ensure the heavy cream mixture does not boil to prevent curdling and maintain a smooth texture.
- Chilling the tart crust before baking helps maintain its shape and flakiness.
- You can substitute rose water with a few drops of rose extract if preferred, but use sparingly as it is more concentrated.
- To make the tart vegan or dairy-free, consider using coconut cream and a plant-based gelatin substitute, though it will alter texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
