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No Bake Rose & Nuts Tart

Yields12 ServingsPrep Time30 minsCook Time30 minsTotal Time3 hrs

A beautiful and delicious no-bake tart recipe. The crust is made of crunchy nuts and it's filled with smooth panna cotta and topped with rose jelly.

 1 cup Almond
 ¾ cup Pistachios
 ¼ cup Peanuts
 3 Dates
 2 tbsp Coconut oil
 1 ½ tbsp Honey
 Pinch of Salt
 1 cup Whole milk
 2 tsp Powdered gelatine
 2 tbsp Powdered sugar
 1 cup Double cream/Heavy cream
 1 tsp Rose water essence
 Pinch of salt
 1 cup Water
 1 tbsp Powdered sugar
 1 Handful of raspberries
 1 tsp powdered gelatine
 ½ tsp Rose water
 3 drops Pink food colour (optional)
No Bake Rose & Nuts Tart

To make the tart shell, blend all the crust ingredients until you get a sticky mixture.


Grease the tart tin(8"x20 cm) using oil or butter and spread the sticky mixture evenly on the tin. Chill this in the freezer while preparing for the filling.


To make the tart filling, take the milk in a saucepan and add the gelatine powder into it. Allow the gelatine to bloom for 5 minutes and create a wrinkled layer on top. Heat this mixture on low flame and add powdered sugar, rose water, and salt. Turn off the heat (make sure not to let the milk goes to simmer) Pour the cream into the milk mixture and mix well.


Pour 1/2 of this mixture on top of the chilled crust and let it sit in the fridge for another 10 minutes. Pour the rest of the mixture after 10 minutes and let it sit in the fridge while preparing the jelly.


To make the Jelly, Take water in a saucepan and add gelatine powder into it. let it sit for 3 minutes and heat the water on a low flame. Add sugar, raspberries, and rose water. Stir and smash the berries using the spatula until the water turns into pink colour. Add the pink food colour and turn off the heat.


Strain the jelly mixture through a strainer into a bowl and gently pour this on top of the tart. Refrigerate the tart at least for 2 hours and garnish it with some crushed pistachios and rose petals.

Nutrition Facts

Servings 12