Lilac and Violet Panna Cotta Tart
This gorgeous Lilac and Violet Panna Cotta Tart has a buttery, flaky crust with creamy, rose-scented panna cotta topped with a slightly tart jelly made from an infusion of lilacs and violets. It’s not too sweet, very floral and the essence of spring.
Ingredients
For Crust:
For Panna Cotta:
For Lilac-Violet Jelly
Instructions
For Crust:
  1. Preheat oven to 410 degrees. Place all the ingredients except for the flour in a heatproof bowl. Bake for 15 minutes, or until the butter is bubbling and starting to brown at the edges. Carefully take the butter mixture out of the oven and dump in the flour. Use caution, as it will definitely sputter. Stir until it forms not a ball and pulls away from the sides of the bowl. Dump into a tart pan with a removable bottom and spread it a bit with a spatula.
  2. Once the dough is cool enough to handle, press it into the bottom and sides of the pan. Be sure to set aside a grape-sized piece of raw dough in case you need to patch any cracks while baking and filling. Bake the crust for 15 minutes, or until pale golden brown.
  3. Remove from oven and cool completely. If there are any cracks fill them with a bit of dough right while the crust is still hot.
For The Panna Cotta:
  1. Put the cold milk in a medium saucepan and sprinkle the gelatin over the top. Let it bloom for 5 minutes. turn the heat on low, and cook milk for a few minutes until the gelatin is dissolved. Do not let the milk get hot. Add the sugar and heat over low until it’s dissolved, do not let it boil or simmer.
  2. Remove the pan from the heat and add the cream, rosewater, vanilla, salt and optional food dye and mix until combined.
  3. Place tart crust in freezer for 5 minutes. Then pour just enough of the milk mixture to cover the bottom with a thin layer. Place back in freezer for 10 minutes. Then pour the rest of the mixture into the tart. Refrigerate for two hours until set.
For Lilac Violet Jelly:
  1. Place flowers in a heatproof jar and cover with boiling water. Let sit for 4-24 hours. Strain in a colander lined with a paper towel, squeezing the flowers to get all the color out. Stir in the lemon juice. Then stir in the sugar.
  2. Sprinkle gelatin over the flower tea and let it bloom for 5 minutes. Heat over low heat, stirring until gelatin and sugar have dissolved. Gently pour over tart and refrigerate until set, about an hour. If you want to test the mixture, you can pour a small amount into a cup first and refrigerate for 10 minutes to make sure it sets up correctly.
  3. Decorate with flowers and sprinkles if desired.