Description
This elegant Rose Blossom Panna Cotta Tart combines a buttery, flaky tart crust with a delicately floral and creamy rose-infused panna cotta filling. Perfectly set and garnished with edible rose petals and fresh berries, this dessert offers a refined taste and visual appeal, ideal for special occasions or a sophisticated 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
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract
- 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
- 3 tablespoons cold water
Garnish
- Edible rose petals
- Fresh berries (optional)
Instructions
- Prepare the Tart Crust: Combine all-purpose flour and powdered sugar in a food processor. Add cold cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Mix in the egg yolk and cold water, pulsing just until the dough comes together. Shape the dough into a disk, wrap it tightly with plastic wrap, and chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it evenly into a tart pan. Trim the edges neatly. Line the crust with parchment paper and fill it with baking weights or dried beans to prevent puffing. Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 5 to 7 minutes or until the crust is golden brown. Allow the crust to cool completely before filling.
- Make the Panna Cotta Filling: Sprinkle the unflavored gelatin over 3 tablespoons of cold water and let it bloom for 5 minutes. In a saucepan, heat the heavy cream, granulated sugar, rose water, and vanilla extract over medium heat just until hot, being careful not to boil. Remove from heat and whisk the bloomed gelatin into the warm cream mixture until fully dissolved. Let the mixture cool slightly to room temperature.
- Assemble the Tart: Pour the cooled panna cotta filling into the cooled tart crust, smoothing the top evenly. Refrigerate the tart for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
- Decorate and Serve: Once set, garnish the tart with edible rose petals and fresh berries if desired. Serve chilled for a refreshing and elegant dessert experience.
Notes
- Ensure the cream mixture does not boil to prevent curdling and preserve smooth texture.
- Use cold butter and handle the dough minimally to keep the crust flaky.
- If fresh rose petals are unavailable, candied rose petals can be used as an alternative garnish.
- This tart can be prepared a day in advance and kept refrigerated, making it great for entertaining.
- For a stronger rose flavor, adjust rose water quantity cautiously as it is potent.
