There’s something truly magical about transforming classic desserts into something unforgettable, and that’s exactly what you get with the Rose Blossom Panna Cotta Tart. Imagine a buttery graham cracker crust cradling an irresistibly silky panna cotta, delicately scented with rose water and finished with edible petals and sweet raspberries. This tart isn’t just pretty—it’s a celebration on a plate, perfect for special gatherings, afternoon tea, or simply treating yourself to a moment of pure, floral bliss.
Ingredients You’ll Need
The beauty of the Rose Blossom Panna Cotta Tart lies in its simplicity—yet each ingredient plays a pivotal role. From the comforting crunch of the crust to the creamy, aromatic filling and the bright pops of garnish, every component complements the next, building a dessert that’s as flavorful as it is beautiful. Here’s how it all comes together:
- Graham cracker crumbs (1 1/2 cups): These create a sweet, toasty base that adds lovely texture to every bite.
- Granulated sugar (1/4 cup + 1/2 cup): Sweetens both the crust and the silky panna cotta layer, balancing the floral notes.
- Unsalted butter, melted (6 tablespoons): Acts as the glue for the crust, lending a rich, buttery undertone.
- Heavy cream (1 1/2 cups): The foundation of the luscious panna cotta; it’s essential for that dreamy, melt-in-your-mouth texture.
- Whole milk (1/2 cup): Balances out the richness and helps the filling set just right.
- Powdered gelatin (2 teaspoons): The magic ingredient that firms up the panna cotta without making it rubbery.
- Cold water (2 tablespoons): Needed to bloom the gelatin properly for a smooth, even set.
- Rose water (1 teaspoon): Provides that delicate floral aroma—add more or less to suit your personal taste!
- Vanilla extract (1/2 teaspoon): Enhances the rose flavor and adds a classic, comforting note to the tart.
- Fresh edible rose petals and raspberries: These garnishes make a stunning statement and add bursts of freshness and color.
How to Make Rose Blossom Panna Cotta Tart
Step 1: Prepare the Crust
The first step to your Rose Blossom Panna Cotta Tart is whipping up that gorgeous, golden graham crust. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with 1/4 cup sugar, then stir in the melted butter until all the crumbs are moistened. Press the mixture firmly into the bottom and sides of a 9-inch tart pan with a removable bottom. Bake for 8-10 minutes—just until it’s lightly golden and smells like a dream. Let the crust cool completely before you add the filling.
Step 2: Bloom the Gelatin
For that perfectly set, creamy texture, it’s essential to bloom your gelatin. Simply sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes, giving it time to absorb and soften—don’t rush this step! It’s the secret to ensuring your panna cotta sets evenly without any lumps.
Step 3: Create the Panna Cotta Mixture
Now for the heart of your Rose Blossom Panna Cotta Tart: the silky filling! In a medium saucepan, combine the heavy cream, whole milk, and the remaining 1/2 cup sugar. Warm gently over medium heat, stirring often, just until the sugar dissolves and the mixture is hot (but not bubbling!). Once off the heat, whisk in the bloomed gelatin until completely dissolved—no lumps allowed. Stir in the rose water and vanilla extract, then let the mixture cool for a few minutes so it doesn’t melt your crust.
Step 4: Assemble and Chill
Carefully pour the cooled panna cotta filling into your baked (and cooled) tart crust. Tilt the pan gently so the surface is even and smooth. Pop the tart into the fridge and chill for at least 4 hours, or until the filling is fully set and delightfully wobbly. This part tests your patience, but trust me, it’s worth it!
Step 5: Garnish and Serve
Once the tart is set, the real fun begins: decorating! Arrange fresh edible rose petals and plump raspberries over the surface just before serving. These simple garnishes give the Rose Blossom Panna Cotta Tart its show-stopping finish, making each slice feel like a work of art.
How to Serve Rose Blossom Panna Cotta Tart
Garnishes
For the ultimate finish, top your tart with vibrant, edible rose petals and ripe raspberries. Not only do they bring a delightful pop of color, but their freshness also balances the creamy, floral notes of your panna cotta. If you’re feeling extra fancy, a drizzle of honey or a scatter of chopped pistachios can elevate both look and taste.
Side Dishes
Pair this showstopper with a pot of fragrant herbal tea, a flute of sparkling rosé, or even a crisp glass of Moscato. The tart’s light, floral flavor makes it a harmonious match with fresh fruit salads or dainty tea sandwiches for an afternoon gathering or special brunch.
Creative Ways to Present
Get artsy with your presentation! Try slicing the tart into slim wedges and plating each with a swirl of raspberry coulis, or pile garnishes into playful clusters for a garden-like effect. Mini tartlets are another fun twist—perfect for parties or dessert tables when you want to show off your creativity with the Rose Blossom Panna Cotta Tart.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly with plastic wrap or place in an airtight container, then refrigerate. The Rose Blossom Panna Cotta Tart will stay fresh for up to 3 days—just add a few fresh rose petals or berries before serving to refresh its beauty.
Freezing
While the tart can technically be frozen, the texture of panna cotta may change slightly once thawed. If you do need to freeze it, wrap the tart well in plastic and foil, and freeze for up to 1 month. Thaw overnight in the fridge, and add your garnishes fresh for the best appearance.
Reheating
There’s no need to reheat this dessert—Rose Blossom Panna Cotta Tart is best enjoyed chilled straight from the fridge. To serve after refrigeration, let it sit at room temperature for about 10 minutes for the most velvety texture.
FAQs
Can I use a different crust for this tart?
Absolutely! While a graham cracker crust is classic, you can swap in digestive biscuits, chocolate cookies, or even a shortbread base. Each will add its own unique twist to the Rose Blossom Panna Cotta Tart, so feel free to get creative based on what you love or have on hand.
What if I can’t find edible rose petals?
If you can’t track down edible rose petals, don’t worry—the tart is still stunning with just raspberries or a sprinkle of chopped pistachios. You might also try using other edible flowers, like violets or marigolds, for a fresh and colorful garnish.
Is it possible to make the tart dairy-free?
Yes! Use coconut cream and your favorite plant-based milk as a substitute for the heavy cream and whole milk. Choose a vegan butter or coconut oil for the crust and make sure your gelatin is plant-based, such as agar-agar. The result will still be a luscious and fragrant Rose Blossom Panna Cotta Tart.
How do I prevent the panna cotta from sticking to the pan?
Using a tart pan with a removable bottom is a game-changer, but for extra assurance, you can lightly grease the sides of the pan before pressing in your crust. When it’s time to serve, run a thin knife around the edge before unmolding for a clean, beautiful finish.
Can I make this tart ahead of time for a party?
Definitely! The Rose Blossom Panna Cotta Tart is a dream for make-ahead entertaining—prepare up to a day in advance, refrigerate, and simply garnish right before serving. The flavor and texture actually benefit from an overnight rest.
Final Thoughts
Few desserts capture the essence of elegance and ease quite like the Rose Blossom Panna Cotta Tart. This recipe will whisk you away to a world of floral fragrance and creamy delight—whether you’re trying it for the first time or making it your new signature sweet. I can’t wait for you to share this gorgeous treat with friends and family; trust me, there won’t be a crumb left!
Print
Rose Blossom Panna Cotta Tart Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicate floral flavors of this exquisite Rose Blossom Panna Cotta Tart. A buttery graham cracker crust filled with a silky rose-scented panna cotta, topped with fresh edible rose petals and raspberries for a stunning presentation.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Panna Cotta Filling:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract
Garnish:
- Fresh edible rose petals
- Raspberries
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a bowl. Mix in melted butter. Press into a tart pan and bake for 8-10 minutes. Cool.
- Make the Filling: Bloom gelatin in water. Heat cream, milk, and sugar until warm. Stir in gelatin. Add rose water and vanilla. Pour into crust.
- Chill and Garnish: Refrigerate tart for 4 hours. Top with rose petals and raspberries before serving.
Notes
- Adjust rose water to taste for desired flavor intensity.
- Enhance with honey drizzle or pistachio toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
