PISTACHIO ROSE PANNA COTTA TART

It started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water panna cotta in a glass with a pistachio cookie. That morphed into a tart with a cookie base and a panna cotta top. Each of these variations were failures for different reasons but I stuck with it because I knew this could be amazing. And it is.

Ingredients
For the pistachio tart shell

• 100 g (3.5oz) pistachios
• 1 1/4 cups (163g / 6oz) plain (AP) flour
• 1/3 cup icing (confectioners / powdered) sugar
• 1/2 teaspoon salt
• 113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
• 1 - 1.5 tablespoons (20-30ml) ice water
• 1 egg white, lightly beaten

For the Panna Cotta

• 1 cup (250ml) whole milk
• 2 teaspoons powdered gelatine
• 2 tablespoons caster sugar (notes)
• 1 cup (250ml) cream
• 1 teaspoon rose extract
• pinch of salt

For the rose jelly

• 1 cup water
• 1 tablespoon sugar (notes)
• Handful of raspberries
• 1 teaspoon powdered gelatine
• 1/2 teaspoon rose extract

Toppings

• 1/4 cup pistachios (finely chopped)
• Dried rose petals

Instructions
For the tart shell

1. Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.
2. Blitz the pistachios in a blender or food processor until very fine (the largest pieces should be only 1mm round)
3. Add the flour, sugar and salt to the food processor and blitz until well combined.
4. ....................

For the full step please clink the link : https://www.sugarsaltmagic.com

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