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Raspberry and Pistachio Panna Cotta Tart

Serves: 12Category: Tarts Recipe course: DessertMachine: Cooking MachineTotal time (min.): 250
raspberry-and-pistachio-panna-cotta-tart.png raspberry-and-pistachio-panna-cotta-tart.png

This pistachio tart filled with vanilla panna cotta and layered with raspberry jelly is a sophisticated and elegant dessert that is perfect for celebrating Mother's Day. The tart shell is made with a shortcrust pastry dough with ground pistachios. Once the tart shell has cooled, the panna cotta is poured on top and allowed to set. The raspberry jelly is made by simmering fresh raspberries with sugar and gelatin, then pouring it over the panna cotta layer. The result is a stunning dessert with layers of flavour and texture. Serve it with fresh raspberries and edible flowers on top for a beautiful and delicious treat that your mother will love.

Ingredients

Tools

Method

  1. Fit the K-Beater
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Mix – 1 minute, speed Min
  4. Then add the egg
  5. Mix – 2 minutes, speed Min
  6. Wrap the pastry in plastic wrap and chill in the fridge – 20 minutes
  7. Preheat the oven to 160ºC
  8. Place the chilled dough on a lightly floured work surface
  9. Using a rolling pin, roll out until 2mm thick
  10. Line the tart tin with the pastry until covered and trim the edges
  11. Prick the pastry with a fork
  12. Line the pastry with parchment paper and fill with baking beans
  13. Bake - 15 minutes, 160°C
  14. Remove the tin from the oven
  15. Remove the baking beans and parchment paper
  16. Bake until golden - 5 minutes, 160°C
  17. Remove from the oven and let cool
  18. Once cooled, remove the tart from the tin and place on a serving plate
  19. Clean the appliance bowl and fit the Stir Tool
  20. Add the ingredients into the appliance bowl, fit the splashguard
  21. Cook - 5 minutes, 95ºC, speed Stir 2
  22. Then add the soaked gelatine
  23. Mix – 2 minutes, speed Stir 2
  24. Strain the mixture through a sieve into a jug and then pour into the tart
  25. Chill in the fridge until set – 2 hours
  26. Clean the appliance bowl and fit the Stir Tool
  27. Add frozen raspberries and icing sugar into the appliance bowl, fit the splashguard
  28. Cook - 10 minutes, 105ºC, speed Stir 1
  29. Strain the raspberry puree through a sieve into a jug
  30. Pour the mixture back into the appliance bowl and add water
  31. Cook - 2 minutes, 80ºC, speed Stir 1
  32. Then add the gelatine
  33. Mix – 1 minute, speed Stir 1
  34. Strain the mixture through a sieve into a jug and set aside
  35. Once the panna cotta layer has set, remove the tart from the fridge
  36. Pour the raspberry jelly over the panna cotta and spread evenly
  37. Chill in the fridge – 1 hour
  38. Decorate with fresh raspberries and edible flowers
  39. Serve

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