This blackberry panna cotta tart is a great way to use blackberries in season. Velvet-like, silky smooth blackberry cream topped with blackberry jello, and chilled in a rich buttery cookie crust. This recipe is simple, easy, and perfect to make when you are entertaining family or friends.
Table of Content
A basic panna cotta is an Italian classic milk pudding thickened with gelatin. In fact, the word 'panna cotta' means "cooked cream".
A flan (as well as creme brulee) looks similar but uses egg yolks as the thickening agent, and needs to be baked in the oven. While a pannacotta uses gelatin and needs no baking.
Why make this tart?
- This is probably one of the easiest desserts to make in less than 10 minutes.
- It does need a few hours to chill which means it is the perfect make-ahead dessert for entertaining.
- The classic panna cotta does not travel well but this one definitely makes an impressive dessert to take with you to family and friends.
- I am using fresh blackberries because they are in season but you can also use frozen berries for the panna cotta.
- This panna cotta tart has three components:
- The crust – Today, I am using a cookie crust to make this a no-bake tart. You can also use a shortcrust pastry, and I shared that with you when I made my strawberry panna cotta tart.
- The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar. That’s also what we have in this recipe.
- The fruit variation – Today, we add the blackberry puree to the basic panna cotta to make a blackberry panna cotta tart. In the previous recipe, we added the blueberry puree to make a blueberry panna cotta tart.
Ingredients & substitutes
- Cookies - Graham crackers are very commonly used for the crust but any cookies that you enjoy would work just as well for this tart.
- Whipping Cream - I have used 38% fat content for my whipping cream. You want to use a minimum of 32%, if not more. Since, low-fat creams will set into a very soft Panna Cotta, which won't cut into beautiful slices.
- Whole milk - You also need to use whole milk, not low-fat. And yet, you can substitute with almond milk if you prefer.
- Sugar - It is best to use castor or finegrain white sugar. You want the sugar to dissolve easily without affecting the color of the mixture.
- Gelatin - It's best to use unflavored gelatin so that the strawberry flavor shines beautifully.
- Blackberries - I have used fresh blackberries because they are in season. And yet, you can also use frozen strawberries for the puree. Just pulse and sieve them just the same way.
Blackberry panna cotta tart
- Blackberry Puree - Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use the amount requested in this recipe.
Pro tip - straining the puree will remove the seeds which will give a velvety texture to the panna cotta
Cookie Crust
- Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
Pro tip - make sure you do not have large cookie chunks as that can cause the crust to break easily when slices - Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.
Pro tip - freezing the tart will prevent the panna cotta mixture from soaking into the crust.
Panna cotta mixture
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.
Pro tip - soaking the gelatin will ensure it dissolved into a smooth, not grainy mixture. - In a heavy-bottom saucepan over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.
Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy.
- Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds.
- Gently pour the mixture into the cooled/partially frozen tart shell.
Pro tip - I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs. - Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.
Pro tip - place the tart on a baking tray so it is easier to move it around without spilling.
Blackberry jello
- Combine remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes.
- Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warm
Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy. - Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve.
Pro tip - Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart. - Once chilled – garnish the top of the blackberry tart. I’ve used whipped cream, fresh blackberries, and cherries in season.
Panna cotta variations
The panna cotta base is a simple vanilla mixture that can be combined with many different fruits, curds, and sauces to make variations. For example, you can omit sugar for caramel sauce to make a caramel panna cotta! Or simply add coffee to the vanilla base to make a coffee panna cotta. Here are a few of my favorite variations.
Tips for success
- Graham crackers are commonly used, but I like to use my kid's favorite digestive biscuits.
- Ensure you chill the cookie crust before you pour the panna cotta mixture to prevent crumbs from getting into the mixture.
- You can use fresh or frozen blackberries. If you add frozen blackberry puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
- You can add a bit less or more blackberry puree until you get the color you are looking for.
- You can make this blackberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
More blackberry recipes
Frequently asked questions
Does this panna cotta tart need to be refrigerated at all times?
Panna cotta is best served cold. So, you must chill the tart for a minimum of 3 to 4 hours for the gelatin to set. After that, you can keep it at room temperature for an hour or so, depending on the weather. Gelatin will start to soften at warm, room temperature. Hence, it's best to bring the tart out close to serving time.
Can I reheat the panna cotta mixture?
The cream mixture must be poured into the tart slightly cooled while it is still in liquid form. If you wait too long, the gelatin will start to set in the saucepan. If that happens gently reheat the mixture until it's warm and liquidy again.
Can I make this a vegetarian blackberry panna cotta?
Yes, you can if you use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute made from seaweed and is more potent than gelatin.
You will need 2 teaspoon agar flakes for every cup of liquid. So, in this cake 3 teaspoon of agar flakes can be used.
Also, unlike gelatin, agar must be boiled until thickened. So, add it to the cream and milk mixture and bring to a boil over medium-low heat until thickened (about 5 minutes).
Printable Recipe
Blackberry Panna Cotta Tart
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 320kcal
Adjust Servings Here: 9 servings
Description
This blackberry panna cotta tart is a great way to use up blackberries in season. Velvet-like, silky smooth blackberry cream topped with blackberry jello, and chilled in a rich buttery cookie crust. This recipe is simple, easy and perfect to make when you are entertaining family or friends.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie crust
- 7 oz (200 g) Graham crackers
- ¼ cup (60 g) Melted butter
- 1 tablespoon Sugar
Blackberry puree
- 2 cups (300 g) Blackberries
Blackberry panna cotta
- ½ cup (120 ml) Blackberry puree (see above)
- 1 cup (240 ml) Whipping cream
- ½ cup (120 ml) Whole milk
- 1 ½ teaspoon Gelatin
- ¼ cup (50 g) Sugar
Blackberry jello
- ½ cup (120 ml) blackberry puree
- 1 cup (240 ml) water
- 1 ½ teaspoon gelatine
- 2 tablespoon (30 g) sugar (optional)
Garnish
- 5 Blackberries ( for garnish)
- ¼ cup (60 ml) Whipped cream
- 6 Cherries (optional)
Instructions
- Blackberry Puree - Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use the amount requested in this recipe.Pro tip - straining the puree will remove the seeds which will give a velvety texture to the panna cotta
Cookie Crust
- Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.Pro tip - make sure you do not have large cookie chunks as that can cause the crust to break easily when slices
- Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.Pro tip - freezing the tart will prevent the panna cotta mixture from soaking into the crust.
Panna cotta mixture
- Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom. Pro tip - soaking the gelatin will ensure it dissolved into a smooth, not grainy mixture.
- In a heavy-bottom saucepan over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru. Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy.
- Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds.
- Gently pour the mixture into the cooled/partially frozen tart shell. Pro tip - I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs.
- Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.Pro tip - place the tart on a baking tray so it is easier to move it around without spilling.
Blackberry jello
- Combine remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes.
- Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warmPro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy.
- Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve. Pro tip - Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart.
- Once chilled – garnish the top of the blackberry tart. I’ve used whipped cream, fresh blackberries, and cherries in season.
Recipe Notes & Tips
- Graham crackers are commonly used, but I like to use my kid's favorite digestive biscuits.
- Ensure you chill the cookie crust before you pour the panna cotta mixture to prevent crumbs from getting into the mixture.
- You can use fresh or frozen blackberries. If you add frozen blackberry puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
- You can add a bit less or more blackberry puree until you get the color you are looking for.
- You can make this blackberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
Inspired by -
Nutrition Information
Calories: 320- kcalCarbohydrates: 35- gProtein: 5- gFat: 19- gSaturated Fat: 10- gCholesterol: 54- mgSodium: 214- mgPotassium: 187- mgFiber: 4- gSugar: 19- gVitamin A: 727- IUVitamin C: 13- mgCalcium: 71- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Deborah Catherine Payne
Hi Veena,
I am loving your recipes, just wondering could I use Mulberries in place of Blackberries?
Veena Azmanov
Absolutely, Deborah. Taste the blackberries for sweetness and adjust sugar accordingly. So happy you are enjoying my recipes. Thanks for much for the feedback.
Nishma
Hi, just wanted to know the agar-agar measurements separately for the panna cotta & jello.
Thanks
Veena Azmanov
Hey Nishma. In the FAQ I have mentioned 3 tsp of agar-agar flakes can be used. Thanks
Nishma
How much agar powder would I need to make a vegetarian jello? Thanks
Veena Azmanov
Hey, Nishma. for the gelatin, about 1 1/2 tsp of agar-agar for the jello
Nishma
Thank you
Nishma
I've followed your recipe to make the panna cotta & it has turned out beautifully. Just want to make a vegetarian jelly glaze to go over it. Your recipe is spot on. Thanks
Veena Azmanov
Ah, sounds great, Nishma. Thanks for the feedback.
Marisa F. Stewart
I have to make this!! Not only is the color gorgeous, I love the two layered look. I'm going to have to get some blackberries just so I can make the Panna Cotta. Next week we're having a special dinner and this will be a perfect ending to our Italian dinner.
Veena Azmanov
Thanks, Marisa. Yes, the color is beautiful.
Denise
This looks scrumptious and beautiful! The flavor must be amazing! Maybe I will attempt to make this one day.
Veena Azmanov
Thanks, Denise
Nicole
OMG this tart is perfection!!! Color is amazing also!
Veena Azmanov
Thanks, Nicole.