Pistachio Rose Panna Cotta Tart

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Pistachio Rose Panna Cotta Tart

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Pistachio Rose Panna Cotta Tart

Published April 12, 2018 Modified April 23, 2019

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.

Pistachio Rose Panna Cotta Tart

What you’ll find in this post

This started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water 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.

I knew I absolutely wanted to combine pistachios and rose water essence and I always wanted a sweet, pink rose jelly to top it off. Well, finally I can confidently say that this recipe, my Pistachio Rose Panna Cotta Tart, is perfection. It tastes as sublime as it looks.

I have a fixation with . I posted the very first panna cotta recipe I ever made ages ago now with this and since then it’s evolved into so many flavours. This is my fave.

Panna Cotta is a delicate and elegant dessert and it deserves a delicate flavour. If you’re concerned about the rose flavour, don’t be. It’s very subtle. I’ve never been a huge Turkish delight fan and I still love this tart. I mean, I looooove this tart.

Pistachio Rose Panna Cotta Tart

The tart shell is crisp and thin, and filled with that unmistakable pistachio flavour on account of the crushed pistachio nuts. The rose panna cotta filling is soft and melts away in your mouth. The rose jelly topping actually gets it’s colour from a handful of raspberries, so this tart full of bliss is all natural.

How long will this tart take to make?

It’s also easy to make. I know I know – prove it you say. Fine, I will.

- Pistachio Tart Crust – quick pastry dough, rest, bake, cut off overhang, bake. Done.

- Rose Panna Cotta Filling – put half the ingredients in a saucepan, dissolve sugar and gelatine, mix with other ingredients, put in tart shell.

Pistachio Rose Panna Cotta Tart

- Rose Jelly topping – mix together the ingredients, heat and dissolve gelatine and sugar, push through a strainer and pour it over the set panna cotta

Ok, so there’s the evidence of minimal effort but you will need to plan ahead to allow for setting time. That’s it. Such a simple recipe and you are rewarded with this stunning, elegant Rose Panna Cotta Tart with a crispy pistachio tart crust to serve for dessert.

Blitz together the dry ingredients then add the butter and process that into the mix too.

Slowly drizzle in the ice cold water and blitz until your dough starts clumpling.

I use baking paper to help to pull the dough together so that I don’t handle it too much. Heat from your hands can melt the butter in the dough and make the end result less crispy. Then just wrap the dough in this piece of baking paper and place in the fridge for 1/2 an hour.

Pistachio Rose Panna Cotta Tart

Roll the dough out and lay it into your tart tin. Press it into the corners and use a pair of kitchen scissors to cut off all but 1cm of the overhanging pastry. Place it in the freezer for 15 minutes, then use a fork to poke holes all over the base and bake for 20 minutes.

Brush the base all over with egg white then hold a knife flat against the top of the tin and in quick strokes, cut away the excess pastry. Bake for another 20 minutes.

To make the panna cotta, just sprinkle gelatine over some milk and sugar in small saucepan. Heat over low heat, stirring, until it all dissolves. This will only take a few minutes and won’t even need to come to a simmer. Mix it with the cream and rose water essence.

Pour just 1/2 a cup of the panna cotta into the tart shell then place it in the freezer for 10 minutes. This step just creates a quick seal of panna cotta on the base. Now add the remaining panna cotta and place it flat in the fridge to set for 2 hours.

Water and sugar go into a small saucepan with gelatine sprinkled over the top and leave it to soften for a few minutes. Now heat it and stir over low heat just like you did the panna cotta. This will only take a couple of minutes. Add some frozen raspberries and the rosewater essence and press down on the raspberries until the liquid is pink. Now carefully, slowly pour it over the set panna cotta. Let the jelly set for around 1 hour before serving. Done.

Pistachio Rose Panna Cotta Tart

How to store this tart

Make sure to keep this refrigerated until serving time. Panna Cotta is essentially a milk jelly and will melt if you leave it sitting out for too long prior to serving. In saying that, I had it out for about ½ an hour while taking photos and it still held it’s shape and those perfect layers.

The tart is best stored in an airtight container in the fridge and it is not suitable to freeze. This tart is best served within 1 day of making it. Over time pastry will soften more so while it will still hold it’s shape, the pastry won’t stay as firm after that.

I used rose water essence but as rose can be a strong flavour, the rose water or rose extract you find may give a different result. I would say, unless you’re using the exact one I used, just add a little at a time and taste it each time until you’re happy.

I’m a huge panna cotta fan. My addiction to panna cotta started with simple , then this and later this .

Pistachio Rose Panna Cotta Tart

NEVER MISS A RECIPE! Get recipes straight to your inbox PLUS a free ebook.

Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

This recipe requires setting time, so make sure to plan ahead

Course: Afternoon Tea, Dessert, High Tea, Sweets

Pistachio Rose Panna Cotta Tart

Keyword: panna cotta, panna cotta tart, pannacotta, rose tart

- 113 g unsalted butter, chilled, cut into cubes

- 1 - 1.5 tablespoons ice water - 1 egg white, lightly beaten

- 2 tablespoons - 1 cup cream

- 1 tablespoon sugar - 1 handful of raspberries

Pistachio Rose Panna Cotta Tart

- Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.

- Blitz the pistachios in a or until very fine

- Add the pistachios, flour, sugar and salt to the and blitz until well combined. Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.

- Tip the dough out onto a piece of baking paper and use the paper to help you pull it together into a flat disk. Wrap in the baking paper and place in the fridge for 1/2 an hour.

- Dust a large sheet of baking paper with flour and sit the dough on top. Dust the top of the dough with flour, then roll the out to a large circle about 3mm thick.

Pistachio Rose Panna Cotta Tart

- Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away the baking paper, then gently nudge the pastry down into the corners. Trim the overhang with a pair of kitchen scissors to just 1 cm above the lip of the tin and make the dough sit up straight.

- Freeze for 15 minutes. Prick the base all over with a fork, then line with baking paper and

- Bake for 20 minutes. Gather up the corners of the paper and transfer it with the pastry weights to a heatproof dish. Use a sharp knife, laid flat to the top of the tin, to cut away the excess pastry. Brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for a further 20 minutes. Any hairline cracks are fine.

- As soon as the tin is cool enough to handle, place the shell in the freezer until cold - this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.

- Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes . Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.

Pistachio Rose Panna Cotta Tart

- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.

- Take the saucepan off the heat. Pour in the cream, rose water essence and salt and mix until thoroughly combined.

- Pour just 1/2 a cup into the frozen tart shell and swirl around so the bottom is coated. Return to the freezer for 10 minutes. Pour in the remaining panna cotta mixture and place flat in the fridge to set for at least 2 hours to set.

- Place the water and sugar into a saucepan and sprinkle over the gelatine. Allow it to sit for a couple of minutes.

- Heat over low heat and stir until the sugar and gelatine has dissolved. Add the raspberries and rose essence and stir, pressing down on the raspberries until the liquid is pink.

Pistachio Rose Panna Cotta Tart

- Pour the liquid through a strainer into a small jug before gently pouring over the top of the set Panna Cotta.

- Return to the fridge and allow to set for an hour before serving.

- I use a standard Australian 20ml tablespoon

- I use this . If you can't get this brand, add your rose flavouring a little at a time until you get the desired flavour. Essences and extract depth of flavour can vary greatly.

- For best results you should always weigh ingredients like flour and sugar. are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method .

Pistachio Rose Panna Cotta Tart

- A makes minutes of the pastry dough

- A so nothing gets left behind

Tried this recipe?I'd love to see it. Tag your pics on instagram or !

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting

This is the most beautiful dessert I have seen all week. The colors, the perfect layers, the flavors. It belongs on the cover of a magazine for their spring issue ???? . It was worth all the work and variations. Pinned!! Take care.

Pistachio Rose Panna Cotta Tart

I do love rose water , and I’ve tried using rose water in many ways. This pistachio tart looks very elegant, and paired with creamy panna cotta and floral jelly, it’s also luscious and sophisticated. Very well done!

Has anyone actually baked this tart? The recipe states rose extract but the instructions say rose water. Which is it – and if rose extract is not available, could you indicate clearly the adjusted amount of rose water to be used? Otherwise this looks lovely.

Hello Friedl, my apologies first of all, you’re totally correct. I was mixing and matching words, so thanks for the heads up. I used rose essence in actual fact. You can use rose water however you will need to use 3x the amount of rose water as you would rose essence to get the same strength of flavour. I’ve had a number of readers make this successfully and really love it so definitely give it a go. It really is gorgeous. I’ve fixed the recipe up too. Happy baking ????

This tart is my favorite creation from you yet!! It’s so beautiful, no words can describe. Pistachio and rose sound so wonderful together. Pure love!

Can we make it without egg? Thank you.

Pistachio Rose Panna Cotta Tart

Hi Priya, the egg white is used only as a barrier between the crust and Panna Cotta to stop the crust from going soggy. There may be a substitute out there but unfortunately I’m not familiar with them to be able to offer a substitute

you can also use melted white chocolate once the base is cool instead of egg as a barrier, the egg is used for to colour the shell as well as act as a barrier.

Thanks Lauren, great ideas but I only use egg white in this recipe and it’s purely there for a barrier and not to colour it at all. You could use white chocolate however it would change the flavour of the tart and would add a substantial sweetness also.

I know the whole point of this tart is that it is “rose”, but I’m not sure I’ll find rose extract. Can I use vanilla extract instead?

Hello Diana, haha of course you can substitute any extract you like. You could even use honey as your flavouring. If you’re in Australia, rose extract or rose water is normally in the baking aisle of any major supermarket though. Good luck and please let me know how it turns out.

Pistachio Rose Panna Cotta Tart

Can this be made a day ahead of serving it?

Hi Marissa, we are the leftovers the next day and they were fine but I would still suggest it’s best served as fresh as possible. There’s just a chance of that nice crisp crust getting a bit soggy otherwise. One way you could make it ahead is to make it in individual glasses then just top it with crumbled bits of crust or other pistachio cookie right before you serve it. Hope that helps x

After putting the panna cotta with the crust in the fridge, I noticed the next day that the panna cotta has receded and I can see the bottom crust layer in some areas. Is that normal or did I do an error during the process? I’m just curious if that was normal as this is my first time in trying to recreate such a recipe.

Hello Francesca, I haven’t had that happen to me when I’ve made it so I’m unsure what has happened other than maybe the crust has soaked up some of the panna cotta. This recipe is best eaten as soon as it is ready. Hope that helps.

Just wondering what size tart tin you used for this gorgeous creation?

Pistachio Rose Panna Cotta Tart

Hello Rachael, I use a 25cm fluted tart tin, with a removeable base for this one. Thank you so much and I’ll make sure to update the post with this information. ????

I tried to do this recipe but unfortunately the minute I put the panacotta it leaked out .

Hello Nadia, all I can think is there must have been a hole in the tart shell somewhere. The Panna Cotta is very liquid when it goes in so the tart shell must be totally sealed.

I have now tried so many of your recipes, but this one is everyone’s favourite. It was simply amazing. The pistachio base was unique and the fragrance of the rose essence was the icing on the cake. Your recipes are really flop proof.

I served it with a blob of fresh cream to finish it off.

Pistachio Rose Panna Cotta Tart

I am having a Thanksgiving ceremony on the 30/03/2019 and I will be making this dessert together with the Baklava Frangipani Tart and the Mango Panna Cotta Cheesecake which looks amazing, but I haven’t tried the Mango Panna Cotta Cheese cake as yet so I am a little nervous. I will have to try it out before I make it for my ceremony.

Can you give me a recipe for a very lightly baked cheesecake with the following layers- bottom layer, baked cheesecake; middle layer, fresh raspberries; top layer, raspberry mousse or any other dessert similar to this.

You are very talented. Thank you for sharing.

Oh Risha, thank you so much for your kind words. The Mango Panna Cotta Coconut Cheesecake is really delicious and much easier than it looks. I’m sure you’ll love it. As for your request, it sounds right up my alley. so much so that I do have something very similar planned in January so keep your eyes out. In the meantime, you could check out the

Hi marie. This looks lovely n I would love to try making it. I had one question. Can I substitute edible rose petals instead of the essence. If yes, what adjustments to the quantity and method should I make?

Pistachio Rose Panna Cotta Tart

Hello Mona, I’m not sure how much flavour the rose petals impart and also the texture would be very different. If you try it let me know how it goes but I wouldn’t be able to make a suggestion on this.

Seriously one of the best tarts I’ve eaten. I love pannacotta and this combined with the heavenly pistachio crust and blush pink jelly was amazing!! A really beautiful combination of flavours and textures. Not too sweet either which I like. It’s sure to impress your guests!!!!

Thank you so much, Katrina. Such kind words for one of my fave tarts ????

I made this dessert for a dinner party for my mum and her guests and it was a huge success.

I, personally, am not a huge flavour of rose flavoured anything however all of the flavours in this tart are so beautifully paired together and subtle that there isn’t anything not to like! The pistachio crust had me at the moment I started rolling it out… so yum.

Pistachio Rose Panna Cotta Tart

Personal experiences when making this tart:

1. I used a 25cm fluted tart tin with a removable base, and whilst the crust quantity was perfect, I felt as though I could have had maybe 1.5 times the quantity of pannacotta and jelly. It was just a little too under the top of the crust in my tin.

2. Really, really, really wait for your pannacotta to set. I probably waited 1.5hours before I started pouring in my jelly and even though i did it super slowly, it started peeling up the pannacotta and so my rose jelly was a little bit cloudy .

3. I was also probably a bit too generous with my handful of raspberries in the jelly and so I think my jelly was struggling to set. It stayed in place, but needed maybe either a little bit more gelatine or a little less liquid.

Overall, an absolutely beautiful creation. Thank you for sharing this recipe and I also think it’s probably at it’s best served on the day it was made, although I got to try some the day after it was still delicious!

Pistachio Rose Panna Cotta Tart

So glad you enjoyed this Georgia. It really is a special tart. Thanks so much for all your great tips too ????

Hi Marie, I’d really like to use the pistachio tart shell for an assignment at school, but the assignment requires me to only make one tartlet and when I adjusted the recipe it didn’t sound right at all, as I’m definitely not an expert at adjusting recipes. Is there any way you could help? The icon here on your recipe for servings when adjusted shows 0.03 cups icing sugar and I must admit I’m not quite sure what to do with that. ????

What size tin are you using, Kayla?

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Pistachio Rose Panna Cotta Tart

... and I’m the recipe developer, photographer, and author behind Sugar Salt Magic. I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create. Delicious recipes and loads of great tips and tricks. Grab a cuppa, get comfy and take a look around.

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Pistachio Rose Panna Cotta Tart

You are here: / / Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart

Published April 12, 2018 Modified April 23, 2019

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

Pistachio Rose Panna Cotta Tart

Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.

What you’ll find in this post

This started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water 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.

I knew I absolutely wanted to combine pistachios and rose water essence and I always wanted a sweet, pink rose jelly to top it off. Well, finally I can confidently say that this recipe, my Pistachio Rose Panna Cotta Tart, is perfection. It tastes as sublime as it looks.

I have a fixation with . I posted the very first panna cotta recipe I ever made ages ago now with this and since then it’s evolved into so many flavours. This is my fave.

Pistachio Rose Panna Cotta Tart

Panna Cotta is a delicate and elegant dessert and it deserves a delicate flavour. If you’re concerned about the rose flavour, don’t be. It’s very subtle. I’ve never been a huge Turkish delight fan and I still love this tart. I mean, I looooove this tart.

The tart shell is crisp and thin, and filled with that unmistakable pistachio flavour on account of the crushed pistachio nuts. The rose panna cotta filling is soft and melts away in your mouth. The rose jelly topping actually gets it’s colour from a handful of raspberries, so this tart full of bliss is all natural.

How long will this tart take to make?

It’s also easy to make. I know I know – prove it you say. Fine, I will.

- Pistachio Tart Crust – quick pastry dough, rest, bake, cut off overhang, bake. Done.

Pistachio Rose Panna Cotta Tart

- Rose Panna Cotta Filling – put half the ingredients in a saucepan, dissolve sugar and gelatine, mix with other ingredients, put in tart shell.

- Rose Jelly topping – mix together the ingredients, heat and dissolve gelatine and sugar, push through a strainer and pour it over the set panna cotta

Ok, so there’s the evidence of minimal effort but you will need to plan ahead to allow for setting time. That’s it. Such a simple recipe and you are rewarded with this stunning, elegant Rose Panna Cotta Tart with a crispy pistachio tart crust to serve for dessert.

Blitz together the dry ingredients then add the butter and process that into the mix too.

Slowly drizzle in the ice cold water and blitz until your dough starts clumpling.

Pistachio Rose Panna Cotta Tart

I use baking paper to help to pull the dough together so that I don’t handle it too much. Heat from your hands can melt the butter in the dough and make the end result less crispy. Then just wrap the dough in this piece of baking paper and place in the fridge for 1/2 an hour.

Roll the dough out and lay it into your tart tin. Press it into the corners and use a pair of kitchen scissors to cut off all but 1cm of the overhanging pastry. Place it in the freezer for 15 minutes, then use a fork to poke holes all over the base and bake for 20 minutes.

Brush the base all over with egg white then hold a knife flat against the top of the tin and in quick strokes, cut away the excess pastry. Bake for another 20 minutes.

To make the panna cotta, just sprinkle gelatine over some milk and sugar in small saucepan. Heat over low heat, stirring, until it all dissolves. This will only take a few minutes and won’t even need to come to a simmer. Mix it with the cream and rose water essence.

Pour just 1/2 a cup of the panna cotta into the tart shell then place it in the freezer for 10 minutes. This step just creates a quick seal of panna cotta on the base. Now add the remaining panna cotta and place it flat in the fridge to set for 2 hours.

Pistachio Rose Panna Cotta Tart

Water and sugar go into a small saucepan with gelatine sprinkled over the top and leave it to soften for a few minutes. Now heat it and stir over low heat just like you did the panna cotta. This will only take a couple of minutes. Add some frozen raspberries and the rosewater essence and press down on the raspberries until the liquid is pink. Now carefully, slowly pour it over the set panna cotta. Let the jelly set for around 1 hour before serving. Done.

How to store this tart

Make sure to keep this refrigerated until serving time. Panna Cotta is essentially a milk jelly and will melt if you leave it sitting out for too long prior to serving. In saying that, I had it out for about ½ an hour while taking photos and it still held it’s shape and those perfect layers.

The tart is best stored in an airtight container in the fridge and it is not suitable to freeze. This tart is best served within 1 day of making it. Over time pastry will soften more so while it will still hold it’s shape, the pastry won’t stay as firm after that.

I used rose water essence but as rose can be a strong flavour, the rose water or rose extract you find may give a different result. I would say, unless you’re using the exact one I used, just add a little at a time and taste it each time until you’re happy.

Pistachio Rose Panna Cotta Tart

I’m a huge panna cotta fan. My addiction to panna cotta started with simple , then this and later this .

NEVER MISS A RECIPE! Get recipes straight to your inbox PLUS a free ebook.

Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

This recipe requires setting time, so make sure to plan ahead

Pistachio Rose Panna Cotta Tart

Course: Afternoon Tea, Dessert, High Tea, Sweets

Keyword: panna cotta, panna cotta tart, pannacotta, rose tart

- 113 g unsalted butter, chilled, cut into cubes

- 1 - 1.5 tablespoons ice water - 1 egg white, lightly beaten

- 2 tablespoons - 1 cup cream

Pistachio Rose Panna Cotta Tart

- 1 tablespoon sugar - 1 handful of raspberries

- Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a round tart tin with baking paper.

- Blitz the pistachios in a or until very fine

- Add the pistachios, flour, sugar and salt to the and blitz until well combined. Add the butter and blitz for only 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.

- Tip the dough out onto a piece of baking paper and use the paper to help you pull it together into a flat disk. Wrap in the baking paper and place in the fridge for 1/2 an hour.

Pistachio Rose Panna Cotta Tart

- Dust a large sheet of baking paper with flour and sit the dough on top. Dust the top of the dough with flour, then roll the out to a large circle about 3mm thick.

- Rest your whole arm underneath the pastry and baking paper to lift it. With the other hand hold the tin and base together with one finger and thumb and tip it upside down over the pastry as you flip the pastry towards it, then flip it back up the right way. Carefully pull away the baking paper, then gently nudge the pastry down into the corners. Trim the overhang with a pair of kitchen scissors to just 1 cm above the lip of the tin and make the dough sit up straight.

- Freeze for 15 minutes. Prick the base all over with a fork, then line with baking paper and

- Bake for 20 minutes. Gather up the corners of the paper and transfer it with the pastry weights to a heatproof dish. Use a sharp knife, laid flat to the top of the tin, to cut away the excess pastry. Brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for a further 20 minutes. Any hairline cracks are fine.

- As soon as the tin is cool enough to handle, place the shell in the freezer until cold - this will help the panna cotta set more quickly and reduce the risk of leaking or soaking into the base anywhere.

Pistachio Rose Panna Cotta Tart

- Pour the cold milk into a saucepan and sprinkle the gelatine over the top. Allow it to "bloom" for 5 minutes . Turn the heat on low under the milk and stir for a minute or two until the gelatine has dissolved.

- Add the sugar and stir again until dissolved. This should only take another minute or two. Don't let the milk get too hot or to come to a simmer. It should only be just warm.

- Take the saucepan off the heat. Pour in the cream, rose water essence and salt and mix until thoroughly combined.

- Pour just 1/2 a cup into the frozen tart shell and swirl around so the bottom is coated. Return to the freezer for 10 minutes. Pour in the remaining panna cotta mixture and place flat in the fridge to set for at least 2 hours to set.

- Place the water and sugar into a saucepan and sprinkle over the gelatine. Allow it to sit for a couple of minutes.

Pistachio Rose Panna Cotta Tart

- Heat over low heat and stir until the sugar and gelatine has dissolved. Add the raspberries and rose essence and stir, pressing down on the raspberries until the liquid is pink.

- Pour the liquid through a strainer into a small jug before gently pouring over the top of the set Panna Cotta.

- Return to the fridge and allow to set for an hour before serving.

- I use a standard Australian 20ml tablespoon

- I use this . If you can't get this brand, add your rose flavouring a little at a time until you get the desired flavour. Essences and extract depth of flavour can vary greatly.

Pistachio Rose Panna Cotta Tart

- For best results you should always weigh ingredients like flour and sugar. are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method .

- A makes minutes of the pastry dough

- A so nothing gets left behind

Tried this recipe?I'd love to see it. Tag your pics on instagram or !

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting

Pistachio Rose Panna Cotta Tart

This is the most beautiful dessert I have seen all week. The colors, the perfect layers, the flavors. It belongs on the cover of a magazine for their spring issue ???? . It was worth all the work and variations. Pinned!! Take care.

I do love rose water , and I’ve tried using rose water in many ways. This pistachio tart looks very elegant, and paired with creamy panna cotta and floral jelly, it’s also luscious and sophisticated. Very well done!

Has anyone actually baked this tart? The recipe states rose extract but the instructions say rose water. Which is it – and if rose extract is not available, could you indicate clearly the adjusted amount of rose water to be used? Otherwise this looks lovely.

Hello Friedl, my apologies first of all, you’re totally correct. I was mixing and matching words, so thanks for the heads up. I used rose essence in actual fact. You can use rose water however you will need to use 3x the amount of rose water as you would rose essence to get the same strength of flavour. I’ve had a number of readers make this successfully and really love it so definitely give it a go. It really is gorgeous. I’ve fixed the recipe up too. Happy baking ????

This tart is my favorite creation from you yet!! It’s so beautiful, no words can describe. Pistachio and rose sound so wonderful together. Pure love!

Pistachio Rose Panna Cotta Tart

Can we make it without egg? Thank you.

Hi Priya, the egg white is used only as a barrier between the crust and Panna Cotta to stop the crust from going soggy. There may be a substitute out there but unfortunately I’m not familiar with them to be able to offer a substitute

you can also use melted white chocolate once the base is cool instead of egg as a barrier, the egg is used for to colour the shell as well as act as a barrier.

Thanks Lauren, great ideas but I only use egg white in this recipe and it’s purely there for a barrier and not to colour it at all. You could use white chocolate however it would change the flavour of the tart and would add a substantial sweetness also.

I know the whole point of this tart is that it is “rose”, but I’m not sure I’ll find rose extract. Can I use vanilla extract instead?

Pistachio Rose Panna Cotta Tart

Hello Diana, haha of course you can substitute any extract you like. You could even use honey as your flavouring. If you’re in Australia, rose extract or rose water is normally in the baking aisle of any major supermarket though. Good luck and please let me know how it turns out.

Can this be made a day ahead of serving it?

Hi Marissa, we are the leftovers the next day and they were fine but I would still suggest it’s best served as fresh as possible. There’s just a chance of that nice crisp crust getting a bit soggy otherwise. One way you could make it ahead is to make it in individual glasses then just top it with crumbled bits of crust or other pistachio cookie right before you serve it. Hope that helps x

After putting the panna cotta with the crust in the fridge, I noticed the next day that the panna cotta has receded and I can see the bottom crust layer in some areas. Is that normal or did I do an error during the process? I’m just curious if that was normal as this is my first time in trying to recreate such a recipe.

Hello Francesca, I haven’t had that happen to me when I’ve made it so I’m unsure what has happened other than maybe the crust has soaked up some of the panna cotta. This recipe is best eaten as soon as it is ready. Hope that helps.

Pistachio Rose Panna Cotta Tart

Just wondering what size tart tin you used for this gorgeous creation?

Hello Rachael, I use a 25cm fluted tart tin, with a removeable base for this one. Thank you so much and I’ll make sure to update the post with this information. ????

I tried to do this recipe but unfortunately the minute I put the panacotta it leaked out .

Hello Nadia, all I can think is there must have been a hole in the tart shell somewhere. The Panna Cotta is very liquid when it goes in so the tart shell must be totally sealed.

I have now tried so many of your recipes, but this one is everyone’s favourite. It was simply amazing. The pistachio base was unique and the fragrance of the rose essence was the icing on the cake. Your recipes are really flop proof.

Pistachio Rose Panna Cotta Tart

I served it with a blob of fresh cream to finish it off.

I am having a Thanksgiving ceremony on the 30/03/2019 and I will be making this dessert together with the Baklava Frangipani Tart and the Mango Panna Cotta Cheesecake which looks amazing, but I haven’t tried the Mango Panna Cotta Cheese cake as yet so I am a little nervous. I will have to try it out before I make it for my ceremony.

Can you give me a recipe for a very lightly baked cheesecake with the following layers- bottom layer, baked cheesecake; middle layer, fresh raspberries; top layer, raspberry mousse or any other dessert similar to this.

You are very talented. Thank you for sharing.

Oh Risha, thank you so much for your kind words. The Mango Panna Cotta Coconut Cheesecake is really delicious and much easier than it looks. I’m sure you’ll love it. As for your request, it sounds right up my alley. so much so that I do have something very similar planned in January so keep your eyes out. In the meantime, you could check out the

Pistachio Rose Panna Cotta Tart

Hi marie. This looks lovely n I would love to try making it. I had one question. Can I substitute edible rose petals instead of the essence. If yes, what adjustments to the quantity and method should I make?

Hello Mona, I’m not sure how much flavour the rose petals impart and also the texture would be very different. If you try it let me know how it goes but I wouldn’t be able to make a suggestion on this.

Seriously one of the best tarts I’ve eaten. I love pannacotta and this combined with the heavenly pistachio crust and blush pink jelly was amazing!! A really beautiful combination of flavours and textures. Not too sweet either which I like. It’s sure to impress your guests!!!!

Thank you so much, Katrina. Such kind words for one of my fave tarts ????

I made this dessert for a dinner party for my mum and her guests and it was a huge success.

Pistachio Rose Panna Cotta Tart

I, personally, am not a huge flavour of rose flavoured anything however all of the flavours in this tart are so beautifully paired together and subtle that there isn’t anything not to like! The pistachio crust had me at the moment I started rolling it out… so yum.

Personal experiences when making this tart:

1. I used a 25cm fluted tart tin with a removable base, and whilst the crust quantity was perfect, I felt as though I could have had maybe 1.5 times the quantity of pannacotta and jelly. It was just a little too under the top of the crust in my tin.

2. Really, really, really wait for your pannacotta to set. I probably waited 1.5hours before I started pouring in my jelly and even though i did it super slowly, it started peeling up the pannacotta and so my rose jelly was a little bit cloudy .

3. I was also probably a bit too generous with my handful of raspberries in the jelly and so I think my jelly was struggling to set. It stayed in place, but needed maybe either a little bit more gelatine or a little less liquid.

Pistachio Rose Panna Cotta Tart

Overall, an absolutely beautiful creation. Thank you for sharing this recipe and I also think it’s probably at it’s best served on the day it was made, although I got to try some the day after it was still delicious!

So glad you enjoyed this Georgia. It really is a special tart. Thanks so much for all your great tips too ????

Hi Marie, I’d really like to use the pistachio tart shell for an assignment at school, but the assignment requires me to only make one tartlet and when I adjusted the recipe it didn’t sound right at all, as I’m definitely not an expert at adjusting recipes. Is there any way you could help? The icon here on your recipe for servings when adjusted shows 0.03 cups icing sugar and I must admit I’m not quite sure what to do with that. ????

What size tin are you using, Kayla?

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Pistachio Rose Panna Cotta Tart

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... and I’m the recipe developer, photographer, and author behind Sugar Salt Magic. I'm a self-taught home baker and cook passionate about making delicious food from scratch to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create. Delicious recipes and loads of great tips and tricks. Grab a cuppa, get comfy and take a look around.

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Pistachio Rose Panna Cotta Tart

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Pistachio Rose Panna Cotta Tart

Published April 12, 2018 Modified April 23, 2019

Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart, with it’s pistachio tart crust, rose panna cotta filling and rose jelly topping is a beautiful tart just perfect for a special occasion.

Just quietly, this easy dessert has had numerous variations and many moments of kicking my butt before I got to the beautiful creation you see here now – my Pistachio Rose Panna Cotta Tart.

What you’ll find in this post

This started as rose water mousse with a pistachio cookie, in a glass. Next it was a rose water 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.

I knew I absolutely wanted to combine pistachios and rose water essence and I always wanted a sweet, pink rose jelly to top it off. Well, finally I can confidently say that this recipe, my Pistachio Rose Panna Cotta Tart, is perfection. It tastes as sublime as it looks.

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