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Veena Azmanov

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Blueberry Panna Cotta Tart (No-Bake - video recipe)

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No Bake - Blueberry Panna Cotta Tart

Give the classic Italian Panna Cotta a blueberry make-over with this blueberry panna cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.

A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

A basic panna cotta is an Italian classic. It's basically milk pudding thickened with gelatin. The words 'panna cotta' mean "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. A panna cotta uses gelatin and needs no baking.

Recently, I made this blueberry panna cotta tart for a family get together and everybody was so fascinated with how beautiful it looked. Those ombre purple layers were mesmerizing. Blueberries do have a beautiful color, don't you agree? This is one simple dessert that's easy to impress with.

About this blueberry panna cotta tart

Not many people realize that Panna Cotta is a very simple and easy recipe. This panna cotta tart has three components to it:

  • The crust - Today I am using a cookie crust to make this a no-bake tart. Previously, I shared the strawberry panna cotta tart where we used a homemade rich shortcrust pastry. Both work great so feel free to use either recipe.
  • The cream mixture - A basic panna cotta is made with cream, milk, gelatin, and sugar. That's what we have here too.
  • The fruit variation - Today we add the blueberry puree to the basic panna cotta to make a blueberry panna cotta tart. In the previous recipe we added strawberry puree to make a strawberry panna cotta tart.
A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

The layers

Creating these layers is not difficult, and yet they do take a little extra time. For a quick and easy blueberry panna cotta tart without layers, you can make just one layer as we did in the strawberry panna cotta tart. Simply combine the blueberry puree to the white panna cotta mixture and pour it over the chilled tart shell. Chill the tart for at least 4 hours before you decorate and serve.

A Tart with Panna Cotta made with blueberriesBluberry Panna Cotta Tart48
A classic Italian Dessert Panna Cotta with strawberries in a tart.Strawberry Panna Cotta Recipe64

Ingredients & Substitutes (Save/Pin)

  • Whipping Cream - I have used 38% fat content for my whipping cream. You want to use a minimum of 32% if not more. 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. You can substitute with almond milk if you prefer.
  • Sugar - It is best to use castor or fine grain 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 blueberry flavor shines beautifully.
  • Blueberries - I have used fresh blueberries because they are in season. And yet, you can also use frozen blueberries for the puree. Just pulse and sieve them just the same way.

Useful tips and tools

  • I love using my food processor to crush the cookie or crackers. but a simple ziplock bag and the rolling pin does the trick too.
  • A set of tart pans are a great investment. A 9-inch tart pan makes a good size dessert for a small family of four and a 10-inch for a larger family of 6.
A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

How to make blueberry panna cotta tart

Prepare crust

  • Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
  • Add melted butter and sugar. Combine well so there are no dry crumbs.
  • 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.
Pressing the cookie crumbs into the tart pan for pannacotta
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

Prepare blueberry puree

  • Pulse the blueberries in a food processor or blender until smooth.
  • Sieve thru a fine mesh to remove the skin.
  • Use the amount requested in this recipe.
Straining the blueberry puree thru a sieve for the panna cotta.
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

Prepare Panna Cotta

  • Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.
  • In a heavy-bottom saucepan, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
  • Add the vanilla and the soaked gelatin milk.
  • Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.
  • Take the mixture off the heat.
  • Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blueberry skin. (this is your white panna cotta mixture).
Blooming the gelatin for the panna cotta.Blueberry Panna Cotta Tart Progress Pictures4
Straining the panna cotta mixture for the blueberryBlueberry Panna Cotta Tart Progress Pictures6
Preparing the cream for the pannacottaBlueberry Panna Cotta Tart Progress Pictures5
Combine the white panna cotta with the blueberry pureeBlueberry Panna Cotta Tart Progress Pictures7

Prepare layers

  • Take 1/2 cup of the white pannacotta mixture in a bowl and add the blueberry puree - and combine well.
  • Gently pour half the mixture into the cooled/partially frozen tart shell. ( I prefer to pour over the back of a spoon for a gentle pour).
  • Carefully, place the tart in the fridge and let chill for 30 minutes to an hour until the top is almost set.
Combine the white panna cotta with the blueberry pureeBlueberry Panna Cotta Tart Progress Pictures7
Adding the first layer of blueberry panna cotta to the tart.Blueberry Panna Cotta Tart Progress Pictures8
  • For the second layer - Add only half of the remaining white mixture to the blueberry pannacotta mixture.
  • Gently pour only half the blueberry panna cotta mixture over the chilled first layer. (I prefer to pour over the back of a spoon for a gentle pour).
  • Carefully place the tart in the fridge and chill again for 30 minutes to an hour until the top is almost set.
Preparing the second layer of the panna cotta tart.Blueberry Panna Cotta Tart Progress Pictures9
Adding the second layer to the chilled first layer of panna cottaBlueberry Panna Cotta Tart Progress Pictures10
  • Lastly, combine both the remaining panna cotta mixtures (white and blue).
  • Gently pour the mixture over the previous cooled layers. (I prefer to pour over the back of a spoon for a gentle pour).
The last layer of panna cotta for the blueberry panna cotta tartBlueberry Panna Cotta Tart Progress Pictures11
Pouring the panna cotta mixture into the tartBlueberry Panna Cotta Tart Progress Pictures1
  • Carefully place the tart in the fridge and this time chill for at least 4 hours until the pannacotta is set.
  • Decorate with fresh blueberries and whipped cream as shown in the video.
  • Enjoy!
A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

Eggless Blueberry Panna Cotta Tart

On the video, I promised to share how to make this an eggless recipe.
Agar-agar is a vegetarian substitute made from seaweed and more potent than gelatin.
You will need 2 tsp agar flakes for every cup of liquid so in this case 3 tsp 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).

A Tart with Panna Cotta made with blueberries

Blueberry Panna Cotta Tart Recipe

Author: Veena Azmanov
5 from 22 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 2 mins
Chilling Time: 5 hrs
Total Time: 5 hrs 22 mins
Calories: 295kcal
Adjust Servings Here: 9 servings

Description

Give the classic Italian Panna Cotta a blueberry make-over with this Blueberry Panna Cotta tart. Velvety thick cream in a buttery no-bake cookie crust. Create three ombre layers as I have or just one single layered Panna Cotta tart. Perfect for a weekend dessert or to impress family and friends.
ADJUST SERVINGS HERE - 9 servings

Ingredients

Cookie crust

  • 7 oz (200 g) Graham crackers (2 cups)
  • 1/4 cup (60 g) Melted butter
  • 1 tbsp Sugar

Blueberry puree

  • 7 oz (200 g) Blueberries fresh or frozen

Panna cotta

  • 1/2 cup (120 ml) Blueberry puree see above
  • 1 cup (240 ml) Whipping cream
  • 1/2 cup (120 ml) Whole milk
  • 1 1/2 tbsp Gelatin
  • 1/4 cup (50 g) Sugar
  • 10 Blueberries for garnish

Instructions

Prepare crust

  • Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
  • Add melted butter and sugar. Combine well so there are no dry crumbs.
  • 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.

Blueberry puree

  • Pulse the blueberries in a food processor or blender until smooth.
  • Sieve thru a fine mesh to remove the skin.
  • Use the amount requested in this recipe.

Panna cotta

  • Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.
  • In a heavy-bottom saucepan, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
  • Add the vanilla and the soaked gelatin milk.
  • Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.
  • Take the mixture off the heat.
  • Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blueberry skin. (this is your white panna cotta mixture).

Layering

  • Take 1/2 cup of the white pannacotta mixture in a bowl and add the blueberry puree – and combine well.
  • Gently pour half the mixture into the cooled/partially frozen tart shell. ( I prefer to pour over the back of a spoon for a gentle pour).
  • Carefully, place the tart in the fridge and let chill for 30 minutes to an hour until the top is almost set.
  • For the second layer – Add only half of the remaining white mixture to the blueberry pannacotta mixture.
  • Gently pour only half the blueberry panna cotta mixture over the chilled first layer. (I prefer to pour over the back of a spoon for a gentle pour).
  • Carefully place the tart in the fridge and chill again for 30 minutes to an hour until the top is almost set.
  • Lastly, combine both the remaining panna cotta mixtures (white and blue).
  • Gently pour the mixture over the previous cooled layers. (I prefer to pour over the back of a spoon for a gentle pour).
  • Carefully place the tart in the fridge and this time chill for at least 4 hours until the pannacotta is set.
  • Decorate with fresh blueberries and whipped cream as shown in the video.
  • Enjoy!

Equipment

9"Tart Pan
Food Processor
Meas Cups and Spoons
Saucepan (1.5 quarts)
Nutrition Information
Calories: 295kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 53mgSodium: 210mgPotassium: 105mgFiber: 2gSugar: 16gVitamin A: 605IUVitamin C: 3.6mgCalcium: 54mgIron: 1mg

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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Frequently asked questions

Can I use blueberry jello instead of gelatin?

No, it's best to use gelatin. You can use blueberry gelatin if you get, but not a jello mix. Those are with sugar added and not enough gelatin. As a result, the consistency of your Panna Cotta will be very soft.

Can I use any other crust for this blueberry panna cotta tart?

Yes, you can bake a buttery shortcrust pastry as I did in my strawberry panna cotta tart. Precook the tart as shown in the video and detailed post here - Rich shortcrust pastry tart from scratch.

Can I add panna cotta to shortcrust pastry?

Yes, you can. The gelatin in the Panna Cotta starts to set as soon as you place it in the fridge. A trick I use is to freeze my shortcrust in the freezer an hour before I pour the milk mixture. The cold pastry instantly sets the mixture that hits the tart shell.

Can I make this blueberry panna cotta tart a day before?

Yes, because the milk mixture sets with the gelatin, there is no fear of the pastry getting soaked with the milk mixture. A perfect make-ahead dessert for any occasions. You can make this tart 2 days ahead as well.

Does this blueberry 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 in 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 but 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 an eggless panna cotta?

Yes, you can if you use agar-agar instead of gelatin. Agar-agar is a vegetarian substitute made from seaweed and more potent than gelatin.
You will need 2 tsp agar flakes for every cup of liquid so in this case 3 tsp 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).

A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

What else can you make with blueberries?

Blueberries are so versatile and there is so much you can do with them. Here are a few blueberry inspired recipes that I have shared with you on this blog.

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A Tart with Panna Cotta made with blueberries
Panna Cotta Tart with Blueberry, Easy Pananacotta Tart with Blueberries

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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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  1. Lois Christensen

    My favorite summer fruit! Looks so beautiful too!

    Reply

    • Veena Azmanov

      Thank you, Lois.

      Reply

  2. Amanda

    I love panna cotta, and the blueberry addition makes for such a delicious twist for the summer. Looking forward to making this all summer long!

    Reply

    • Veena Azmanov

      Thank you, Amanda. Yes, this is perfect for summer.

      Reply

  3. Arlene Mobley

    I love the colors. Layered desserts are so pretty. I think tarts are the best summer desserts.

    Reply

    • Veena Azmanov

      Thank you, Arlene.

      Reply

  4. Alisha Rodrigues

    Loving that Ombre effect. This looks like the next dessert I'm gonna try. Also, the tart looks so well done,

    Reply

    • Veena Azmanov

      Thank you, Alisha. Yes, those layers are so easy to make too

      Reply

  5. Jenni LeBaron

    What an elegant dessert. I think the show-stopping portion of this treat is really when you cut into them because you can see the gorgeous layers. Such a pretty dessert for a fancy tea time!

    Reply

    • Veena Azmanov

      Thank you, Jenni. Yes, those layers are so easy to make too.

      Reply

  6. Amanda Mason

    Super helpful post! I love that you liked out to the tools you use because I don't have a tart pan and I was wondering which one you use and boom - there it is!! That cookie crust looks and sounds amazing! I love tarts! I can't wait to make this!! Looks so delish and this post is super helpful!

    Reply

    • Veena Azmanov

      Thank you, Amanda. I do love my tart pan and it's served me well so far. Glad my resources and tools are useful.

      Reply

  7. Sharon

    This is such a beautiful dessert! It's so pretty and uses fruit that is perfect for summertime. This would be great for tea parties or wedding showers.

    Reply

    • Veena Azmanov

      Thank you, Sharon

      Reply

  8. Marisa F. Stewart

    A show stopping dessert, that's for sure, Veena. I've got to make some of these tarts -- I know the family would love it and in the summer I love cold creamy treats. The blueberry is so pretty! I've already got some ideas on how I'm going to do it. Thank you for the recipe. I'm pinning it to my special collection.

    Reply

    • Veena Azmanov

      Thank you, Marisa. I'm sure the family would love it.

      Reply

  9. Nicolas Hortense

    Omg, that is such an awesome idea for a tart and those layers look absolutely fantastic!!

    Reply

    • Veena Azmanov

      Thank you, Nicolas.

      Reply

  10. Jolina

    Another stunning creation Veena! What a pretty and delicious tart. I do love the ombre purple layers. I'm definitely going to aim for that, though I doubt that mine would look as pretty as yours lol.

    Reply

    • Veena Azmanov

      Thank you, Jolina. This is so easy, I'm sure yours will look just as gorgeous

      Reply

  11. Rebecca Blackwell

    This tart is GORGEOUS! I can't get over how lovely those different layers of color are in there. One question - have you ever tried this with other berries? One of my kids isn't super fond of blueberries, so I thought I might try it with a different kind of berry. Blueberries tend to be lower in juice, so I'm wondering how to deal with that. Thank you!

    Reply

    • Veena Azmanov

      Hey Rebecca. This is a very versatile recipe. I have tried this with raspberries, blackberries, and strawberries. Exactly, the same recipe just different fruit. Let me know how it turned out. Thanks

      Reply

  12. Kylee

    I ADORE the ombre effect, it makes it look so much more complex and exciting! I want to grab a fork immediately.

    Reply

    • Veena Azmanov

      Thank you, Kylee.

      Reply

  13. Tammy

    Veena this is absolutely stunning! The two-tone filling is absolutely lovely. I love your take on pannacotta and now I'm craving a slice <3

    Reply

    • Veena Azmanov

      Thank you, Tammy.

      Reply

  14. Denise

    The layers are amazing! It is such a beautiful tart, I am quite sure it tastes as good as it looks!

    Reply

    • Veena Azmanov

      Thank you, Denise. It's so easy, I'm sure yours will look just as pretty Denise.

      Reply

  15. Gloria

    I love blueberry desserts. This looks BEAUTIFUL and DELICIOUS. I know it would be a hit at my next bbq party.

    Reply

    • Veena Azmanov

      Thanks, Gloria. Yes, definitely a big hit.

      Reply

  16. Aleta

    Oh my goodness, this must be the most beautiful dessert I have ever seen, those layers are just gorgeous! I love that it is a no bake dessert as the days are getting hotter and I hate to turn my oven on if I don't have to. Thanks for sharing!

    Reply

    • Veena Azmanov

      Thank you, Aleta. Yes, this time of the year a no-bake is perfect.

      Reply

  17. Lori | The Kitchen Whisperer

    This tart... oh my word! The colors are fantastic and I LOVE no bake cookie crusts - especially in the summer! What I love about this post is the substitutions and alterations you give - especially the eggless one! It's so beautiful and looks delicious!

    Reply

    • Veena Azmanov

      Thank you, Lori. Me too - love no-bake crust this time of the year.

      Reply

  18. Paula

    I want to taste it if only for the color, but pannacotta is one of my favorite desserts ever! So smooth and easy to make. And blueberries, who can resist them, right?

    Reply

    • Veena Azmanov

      Thank you, Paula. This is so good, you must try.

      Reply

  19. Jacqueline Debono

    This blueberry panna cotta tart is stunning! I love blueberries in cakes and desserts, but I'm not much of a cake maker! However, this I have to try!

    Reply

    • Veena Azmanov

      Me too, Jacqueline. Love blueberries in cakes and desserts

      Reply

  20. Toni

    I love everything about this dessert! Melt in your mouth goodness!

    Reply

    • Veena Azmanov

      Thank you, Toni.

      Reply

  21. Heidy L. McCallum

    What a great recipe! I made this and my family went insane about it! I can't wait to make it again! Great instructions as well.

    Reply

    • Veena Azmanov

      Thank you, Heidy. So happy you enjoyed this recipe. It really is a great recipe. Thanks for coming back to write this feedback. Love hearing from those who try my recipes

      Reply

  22. kim

    What a great summer recipe! I’ll be making this all season long!

    Reply

    • Veena Azmanov

      Thanks, Kim. Let me know how it was.

      Reply

  23. Dannii

    I love panna cotta, but I have never had a blueberry version - sounds amazing.

    Reply

    • Veena Azmanov

      Thanks, Dannii. Blueberry Panna cotta is so good.

      Reply
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