Raspberry and Pistachio Panna Cotta Tart

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    350
based on 10 ratings

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.

recipe updated Jan 22, 2025

Ingredients

  • Pistachios icon
    Pistachios
    100 g
  • Butter icon
    Butter
    130 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    16 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Salt icon
    Salt
    ½ teaspoon
  • Egg icon
    Egg
    1
  • Milk icon
    Milk
    250 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Water icon
    Water
    50 g
  • Frozen raspberries icon
    Frozen raspberries
    500 g
  • Raspberries icon
    Raspberries
    as needed
  • Edible flowers icon
    Edible flowers
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Serving plate
  • kCook icon Sieve
  • kCook icon Tart pan - 25cm (10")
  • kCook icon Jug

Step preview

  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
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app