Rose Blossom Panna Cotta Tart Recipe
With its buttery shortbread crust, delicate floral notes, and silky, creamy filling, the Rose Blossom Panna Cotta Tart is exactly the kind of showstopping dessert that will charm absolutely everyone at your table. This tart is both gorgeous and simple, layering fragrant rose water panna cotta over a crisp pastry base and then crowning the entire creation with a scattering of edible rose petals and vibrant berries. This glorious treat feels fancy yet is secretly easy to pull off, making it a must-try for home bakers looking to impress with minimal fuss.
Ingredients You’ll Need
What I adore about this tart is how such basic ingredients come together to create something dazzling! Each item in the Rose Blossom Panna Cotta Tart recipe plays a specific role, from the textural crunch of the crust to the creamy richness and floral aroma of the filling. Here’s what you’ll need—and why it matters:
- All-purpose flour: This forms the sturdy base of your tart, perfect for holding the luscious panna cotta filling.
- Unsalted butter (cold and cubed): Cold butter is key to a tender, flaky tart crust—don’t skip chilling it!
- Powdered sugar: Adds a delicate sweetness and keeps the crust melt-in-your-mouth tender.
- Salt: Just a pinch enhances all the flavors in the crust and balances the sweetness.
- Cold water: Brings the crust dough together; a little goes a long way here.
- Heavy cream: The base for the silky panna cotta filling, making it extra luxurious.
- Whole milk: Lightens the filling slightly while keeping it ultra creamy.
- Granulated sugar: Sweetens the panna cotta just enough without overpowering the rose flavor.
- Rose water: The star of the show—this brings the tart’s floral notes to life.
- Unflavored powdered gelatin: Sets the panna cotta into that dreamy, just-wobbly texture.
- Cold water (for blooming gelatin): Essential for activating the gelatin so that it dissolves smoothly.
- Edible dried rose petals (for garnish): Instantly adds beauty and extra floral aroma—never skip the garnish!
- Fresh raspberries or strawberries (optional, for garnish): A pop of color and bright flavor that pairs beautifully with rose.
How to Make Rose Blossom Panna Cotta Tart
Step 1: Prepare the Tart Crust
Start by combining the flour, powdered sugar, and salt in a food processor. Add your cold, cubed butter and pulse a few times until the mixture looks like coarse crumbs—think slightly chunky sand. Gradually add cold water, a tablespoon at a time, and pulse just until the dough starts to come together. Once it holds together when pressed, gently pat the dough evenly into a 9-inch tart pan, making sure the sides and bottom are covered. Don’t forget to chill the shell for at least thirty minutes; cold dough equals a crispier crust!
Step 2: Bake and Cool the Crust
Preheat your oven to 375°F (190°C). Take the chilled tart shell from the fridge and prick the bottom all over with a fork—this keeps it from puffing up as it bakes. Bake for 18 to 20 minutes until the crust is just turning golden at the edges. Set it on a rack and let it cool completely before filling. This ensures your Rose Blossom Panna Cotta Tart has a lovely, crisp foundation.
Step 3: Bloom the Gelatin
Sprinkle the unflavored gelatin over two tablespoons of cold water in a small bowl. Let it sit and bloom for five minutes—this step is what helps the panna cotta set to that signature, delicate wobble. While the gelatin works its magic, you can start heating the rest of your filling ingredients.
Step 4: Mix the Panna Cotta Filling
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Warm over medium heat, stirring to dissolve the sugar, and heat until the mixture is hot but not boiling—think gentle steam, not bubbles. Remove the pan from heat, add the bloomed gelatin, and whisk until fully dissolved. Stir in your rose water, starting with two teaspoons, then taste to see if you’d like it a touch more floral. Let this mixture cool for ten to fifteen minutes so it doesn’t melt the tart crust.
Step 5: Assemble and Chill the Tart
Once your panna cotta filling has cooled a bit, gently pour it into the baked, cooled tart shell. Carefully slide the tart into the refrigerator—balancing on a tray helps! Let it chill for at least four hours, but ideally overnight, until the filling is softly set and jiggly. The hardest part is waiting, but trust me, it’s worth it.
Step 6: Garnish and Serve
Right before serving, adorn your beautiful Rose Blossom Panna Cotta Tart with edible dried rose petals and a handful of fresh raspberries or strawberries if you’d like. These garnishes not only make it look spectacular, but they also enhance the flavor and aroma. Slice, serve, and prepare to impress!
How to Serve Rose Blossom Panna Cotta Tart
Garnishes
The simplest finishing touch is often the most breathtaking. Scatter edible dried rose petals generously over the tart for a magical, café-worthy look. If you want to take it up a notch, sprinkle over a handful of fresh raspberries, strawberries, or even a dusting of powdered sugar for a snowy effect.
Side Dishes
This tart is light and elegant, so subtle sides are your friend. Try a dollop of freshly whipped cream, or serve the Rose Blossom Panna Cotta Tart alongside cups of Earl Grey or jasmine tea. For a summery brunch, a platter of sliced stone fruits or a bright berry salad will complement the floral flavors perfectly.
Creative Ways to Present
If you’re baking for a special occasion, mini tarts or individual tartlets are pure delight and require no slicing. Alternatively, use a rectangular tart pan for a modern look, or layer thin slices of strawberries in a concentric pattern atop the finished tart for a dazzling, garden-inspired effect. For extra wow, drizzle a little homemade raspberry coulis over each slice just before serving.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply cover the Rose Blossom Panna Cotta Tart with plastic wrap or place in an airtight container and refrigerate. It will stay fresh and delicious for up to three days—just be sure to keep it chilled so the panna cotta maintains its texture.
Freezing
If you want to extend its life, you can freeze the tart (without any garnishes) for up to one month. First, wrap the cooled tart tightly in plastic wrap, then in foil. Thaw overnight in the fridge, then add garnishes just before serving for the freshest flavor and appearance.
Reheating
The Rose Blossom Panna Cotta Tart is best enjoyed cold, so there’s no need to reheat. If you’ve just taken it out of the freezer, let it thaw gently in the refrigerator until it’s fully defrosted and the filling is soft and creamy again.
FAQs
Can I use a different extract instead of rose water?
Absolutely! Orange blossom water, vanilla, or even lavender extract (in much smaller amounts) can transform this recipe into a whole new floral panna cotta tart. Start with less, then adjust to taste.
What if I don’t have a tart pan?
You can use a standard pie dish, though your slices may not be as neat. Line the dish with parchment for easier removal. Individual ramekins also work—just press in the crust and fill each one for personal desserts.
How do I make it vegan?
Swap the cream and milk for coconut cream and almond milk, and use agar-agar instead of gelatin. Follow the manufacturer’s instructions for agar-agar to ensure a gentle, creamy set that mimics classic panna cotta.
How strong is the rose flavor?
It’s perfectly balanced—light and floral but never overpowering. If you prefer a more subtle touch, start with one teaspoon of rose water, taste, and add more as you like. The flavor should feel like a fragrant whisper, not perfume!
Can I make the crust in advance?
Definitely. Bake the crust a day ahead, cool it completely, and keep it covered at room temperature. Right before serving, fill with the panna cotta mixture and chill. This makes entertaining so much easier.
Final Thoughts
If you’ve never baked with rose before or just want a dessert that’s as special as it is simple, the Rose Blossom Panna Cotta Tart is calling your name. I hope you give it a try—it’s a joy to create and even better to share with people you love!
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Rose Blossom Panna Cotta Tart Recipe
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicate flavors of this Rose Blossom Panna Cotta Tart, a luscious dessert that combines the floral essence of rose water with a creamy panna cotta filling, all nestled in a crisp tart crust.
Ingredients
Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold and cubed)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1–2 tablespoons cold water
Panna Cotta Filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 2 teaspoons rose water
- 2 teaspoons unflavored powdered gelatin
- 2 tablespoons cold water (for blooming gelatin)
For Garnish:
- edible dried rose petals
- fresh raspberries or strawberries (optional)
Instructions
- Tart Crust: Combine flour, powdered sugar, and salt. Add cold butter and pulse until crumbly. Mix in cold water to form dough. Press into tart pan, chill, then bake.
- Panna Cotta Filling: Bloom gelatin in water. Heat cream, milk, and sugar until hot. Remove from heat, add gelatin, then rose water. Cool slightly and pour into tart shell. Chill until set.
- Finishing: Garnish with rose petals and berries before serving.
Notes
- You can adjust the rose water to taste for more or less floral flavor.
- For a vegan version, substitute agar-agar for gelatin and use coconut cream and almond milk.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake (for filling), Baking (for crust)
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 70mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
