LOW CARB CARDAMOM & ROSE WATER PANNA COTTA TART
 
Prep time
Cook time
Total time
 
An elegant, Persian-inspired dessert that will make an impressive centre piece.
Author:
Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. LCHF. Grain Free. Gluten Free.
Yield: 8 slices
Ingredients
For the Tart Crust:
For the Panna Cotta:
For the Jelly:
For the Pistachio Praline:
Instructions
Make the Tart Crust:
  1. place dry ingredients in a large mixing bowl and stir to combine; add whole egg (no need to beat first) and butter; grab and squeeze with your hand until a pastry dough forms - it will seem too dry at first, but will soften as the butter warms with the heat of your palm; shape it into a flattened ball.
  2. butter a 24cm/9.5" tart/flan mould well (U.S. option HERE), including the grooves, and dust with coconut flour, shaking off any excess.
  3. pre-heat oven to 160°C static.
  4. lay out a sheet of cling film and sprinkle a little coconut flour over it; dust the dough ball with coconut flour as well, place it in the centre and cover it with another sheet of cling film.
  5. flatten with a rolling pin to a disc 4cm/1.5” wider than your tart mould; flip the dough onto the tin and use your finger tips to mould it around the sides, ensuring no gaps or thin areas are present, or the liquid you’ll pour in later will seep out; curl the excess dough over and inwards, to create a thicker outer barrier.
  6. bake for 10-12 minutes or until you see the edges starting to brown.
  7. remove form oven, let cool completely, then keep it chilled in the coldest part of the fridge (usually the lowest shelf).
Make the Panna Cotta:
  1. pour 50g cold water into a small bowl and sprinkle the gelatine over it; stir immediately with a fork to prevent lumps forming.
  2. leave the gelatine to bloom while you heat whipping cream to just about simmering point.
  3. whisk in gelatine, stevia and cardamom, and simmer gently for 30 seconds.
  4. remove from heat and add a bit of food colouring paste if you wish to intensify the green.
  5. transfer to a pouring jug (best if Pyrex glass or similar, U.S. option HERE); leave until cooled enough to be refrigerated, then pour straight into the refrigerated tart base, in situ (to avoid spills).
  6. leave to set, preferably overnight.
Make the Jelly:
  1. pour 100g cold water into a small bowl and sprinkle the gelatine over it; stir immediately with a fork to prevent lumps forming; leave to bloom.
  2. meanwhile, bring to the boil 140g water with all other ingredients, then reduce the heat, add bloomed gelatine and simmer for a few minutes until the raspberries have broken up and become mushy.
  3. sift to remove pulp and seeds, pressing hard with the back of a teaspoon to get all the juice out.
  4. sift the liquid a second time in case any seeds or pulp managed to get through.
  5. add the rose water (plus a bit of food colouring paste if you wish to intensify the pink/red colour), set aside to cool, then refrigerate for 10-15 minutes or until it begins to become viscous, then pour it over the set panna cotta layer - again, in situ to avoid spillages.
  6. once the jelly has set completely, remove the tart from its tin mould and decorate with a sprinkle of Sugar Free Pistachio Praline Crumbs, freeze-dried raspberry pieces and edible rose petals (all optional).
  7. serve chilled.
Notes
Macros exclude optional topping sprinkles.
Pistachio Praline Sprinkles recipe
Rose Petals (U.S. option HERE)
Freeze-Dried Raspberry Pieces (U.S. option HERE)

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for the ones I use, or HERE for U.S. alternative.
Nutrition
Serving: 1 slice Calories: 313 Fat: 27.5g Net Carbs: 2.2g Protein: 6.5g
Recipe by at https://queenketo.com/low-carb-cardamom-rose-water-panna-cotta-tart/