Pistachio Rose Panna Cotta Tart

Pistachio Rose Panna Cotta Tart

Ingrédiénts

• For thé pistachio tart shéll
• 100 g (3.5oz) pistachios
• 1 1/4 cups (163g / 6oz) plain (AP) flour
• 1/3 cup icing (conféctionérs / powdéréd) sugar
• 1/2 téaspoon salt
• 113 g (1 stick / 1/2 cup) unsaltéd buttér, chilléd, cut into cubés
• 1 - 1.5 tabléspoons (20-30ml) icé watér
• 1 égg whité, lightly béatén
• For thé Panna Cotta
• 1 cup (250ml) wholé milk
• 2 téaspoons powdéréd gélatiné
• 2 tabléspoons castér sugar (notés)
• 1 cup (250ml) créam
• 1 téaspoon rosé éxtract
• pinch of salt
• For thé rosé jélly
• 1 cup watér
• 1 tabléspoon sugar (notés)
• Handful of raspbérriés
• 1 téaspoon powdéréd gélatiné
• 1/2 téaspoon rosé éxtract
• Toppings
• 1/4 cup pistachios (finély choppéd)
• Driéd rosé pétals

Pistachio Rose Panna Cotta Tart

Instructions

1. For thé tart shéll
2. Préhéat thé ovén to 180C / 350F / 160C fan forcéd. Liné thé basé of a round tart tin with baking papér.
3. Blitz thé pistachios in a bléndér or food procéssor until véry finé (thé largést piécés should bé only 1mm round)
4. Add thé flour, sugar and salt to thé food procéssor and blitz until wéll combinéd.
5. Add thé buttér and blitz for only 5-10 séconds until thé mixturé is liké largé bréadcrumbs.
6. Slowly drizzlé in thé watér whilé thé procéssor is running on low and stop as soon as it starts forming largé clumps.
7. ............
8. ............

Gét Full Récipés.. sugarsaltmagic.com

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