Sharing is caring with this adorable tart for two! Smooth and fruity panna cotta and a breath of rosewater combine in a dessert that has “love” written all over it.
For the Pâte Sucrée tart shell:
- 1 cup (125 g) all-purpose flour 1 cup (125 g) all-purpose flour
- 2 tbsp (12 g) almond flour 2 tbsp (12 g) almond flour
- 3 tbsp (41 g) Redpath® Golden Yellow Sugar, packed 3 tbsp (41 g) Redpath® Golden Yellow Sugar, packed
- ¼ tsp (1 g) salt ¼ tsp (1 g) salt
- ¼ cup (57 g) cold butter, cubed ¼ cup (57 g) cold butter, cubed
- 1 egg yolk 1 egg yolk
- 2 tsp (10 ml) pure vanilla extract 2 tsp (10 ml) pure vanilla extract
- 1 tsp to 1 tbsp (5 to 15 ml) cold water 1 tsp to 1 tbsp (5 to 15 ml) cold water
For the Raspberry-Rosewater Panna Cotta filling:
- ½ cup (125 ml) heavy cream, divided ½ cup (125 ml) heavy cream, divided
- 1¼ tsp (4 g) powdered gelatin 1¼ tsp (4 g) powdered gelatin
- ⅓ cup + 1 tbsp (98 ml) raspberry puree (seeds strained out) ⅓ cup + 1 tbsp (98 ml) raspberry puree (seeds strained out)
- 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed 2 tbsp (27 g) Redpath® Golden Yellow Sugar, packed
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- 1 tbsp (15 ml) rosewater 1 tbsp (15 ml) rosewater
- Whipped cream Whipped cream
- Cookies made from leftover tart dough Cookies made from leftover tart dough
- Fresh raspberries Fresh raspberries
- Edible rose petals (fresh or dried) Edible rose petals (fresh or dried)
For the tart shell:
Preheat oven to 375°F (191°C).
In the bowl of a small food processor, pulse together the all-purpose flour, almond flour, the Redpath® Golden Yellow Sugar, and salt.
Sprinkle in the cold, cubed butter. Pulse mixture until it resembles breadcrumbs.
Whisk together egg yolk and vanilla extract. Add mixture to the bowl. Pulse a few times until it just begins to form a ball of dough. If needed, add a teaspoon (5 ml) of cold water to the mixture. Add additional water, a teaspoon (5 ml) at a time if required, until mixture just begins to form a ball of dough.
Form dough into a flat disc. Wrap well in plastic wrap, and place in the fridge to chill; at least 30 minutes.
Cut dough in half. Roll chilled dough to ⅛-inch thickness between 2 sheets of parchment paper, or a lightly floured work surface.
Carefully lift the dough from the parchment paper and place over a 6-inch tart tin with a removable bottom. Gently press the dough into the tart tin and up the sides.
With a rolling pin or the palm of your hand, scrape off the excess dough from the rim. Gently press the dough on the sides of the tart tin so that the dough rises slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over.
Place tart shell onto a baking sheet and into the freezer to chill and firm up; 15 minutes.
Place a piece of parchment, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.
Place baking sheet into the preheated oven. Bake the tart shell for 10 to 15 minutes, rotating halfway through. Carefully remove parchment paper and weights. Place shell back into the oven and continue baking until golden in colour; 5 to 10 minutes.
Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin. Place cooled tart shell into the freezer to chill; at least 15 minutes or until filling has cooled completely.
For the filling:
Place 3 tablespoons (45 ml) heavy cream into a bowl and sprinkle the gelatin evenly over the surface of the liquid. Bloom gelatin, a process whereby the gelatin absorbs the liquid and swells, making it easier to dissolve; 5 to 10 minutes.
In a small heavy-bottomed saucepan, over medium heat, combine raspberry puree, the Redpath® Golden Yellow Sugar, and salt. Stir to dissolve sugar and heat until raspberry puree just begins to simmer. Turn off heat.
Add in the bloomed gelatin to the warm mixture. Stir to dissolve. Add in the remaining heavy cream and rosewater. Mix thoroughly. Allow panna cotta mixture to cool to room temperature, stirring periodically so that a skin does not form.
Remove baking sheet with the frozen tart shell from the freezer. Slowly pour the cooled raspberry-rosewater panna cotta through a strainer into the tart shell to ensure a completely smooth filling. Alternatively, strain the panna cotta mixture into a measuring cup or bowl and pour or ladle filling into the chilled tart crust.
Place tart into the fridge to chill and set; at least 4 hours.
*Leftover tart dough can be used to make another 6-inch tart shell (double the filling recipe to fill two shells, if desired), or rolled out to make cookies and shapes to decorate the top of the finished tart.
*To make the raspberry puree, place about ¾ cup (113 grams) fresh or frozen raspberries into a blender and process until smooth. Strain and gently press puree through a fine-mesh strainer to remove seeds. Measure the amount needed. Process a handful or more raspberries if the desired amount is not reached.
*Replace raspberry puree with any berry (blueberries, strawberries, cherries, or blackberries)
*The flavour strength of rosewater varies from brand to brand. If you have not used the brand before, start by using a teaspoon (5 ml), taste, and add more (using a ½ teaspoon) as needed.
*Tart shell can be made the day before for ease of preparation.