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

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

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