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.
Table of Content
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.
Why make this tart
- Not many people realize that Panna Cotta is a very simple and easy recipe. This panna cotta tart has three components to it:
- This is probably one of the easiest desserts to make with very few ingredients
- 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 blueberries because they are in season but you can also use frozen berries for the panna cotta.
- There are just three components to making this tart
- The crust - Today I am using a cookie crust to make this a no-bake tart. But, you can also use a prebaked shortcrust tart shell as we did in our strawberry panna cotta tart.
- 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 - T
oday we add the blueberry puree to the basicpanna cotta to make a blueberry panna cotta tart.
- The layers - Creating these layers is not difficult, and yet they do take a few extra minutes. To make the layers we simply combine the puree and basic panna cotta mixture in different proportions and add it to the shell at different times.
Ingredients & Substitutes
- 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.
Blackberry panna cotta tart
Blueberry puree
- Blackberry Puree - Pulse the blueberries 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
Prepare 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. - 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.
Pro tip - this is your basic panna cotta mixture that can be used as vanilla panna cotta.
Layering
- First layer - Combine ½ cup of white pannacotta mixture in a bowl and add all the blueberry puree. Gently pour half the mixture into the cooled/partially frozen tart shell. Chill the tart in the freezer for 10 minutes.
Pro tip - I prefer to pour over the back of a spoon for a gentle pour.
- Second layer – Add half of the remaining white panna cotta mixture to the remaining blueberry pannacotta mixture. Gently pour half the mixture over the chilled first layer. Chill in the freezer for 10 minutes.
Pro tip - this mixture is lighter in color. - Third layer - combine both the remaining mixtures and pour over the chilled second layer. Chill in the fridge for 2 to 4 hours until set.
- Garnish - Top with fresh blueberries and whipped cream as shown in the video.
- Enjoy!
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 blueberries. If you add the frozen blueberry 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 blueberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
More blueberry recipes
- Blueberry ice cream
- Classic Blueberry Tart or Mini blueberry cream cheese tarts
- Easy Blueberry Crumble or Cream Cheese Blueberry Crumb Bars
- Blueberry filled macarons
- Blueberry Cheesecake or Baked mini blueberry cheesecakes
- Apple blueberry cupcakes
- Banana blueberry smoothie
- Blueberry filling for cakes, pies, and tarts
- Blueberry Cream Cake with crumb topping
Frequently asked questions
No, it's best to use gelatin. You can use blueberry gelatin if you get it 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.
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.
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 occasion. You can make this tart 2 days ahead as well.
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.
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.
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 case 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
Blueberry Panna Cotta Tart Recipe
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Video
Ingredients
Cookie crust
- 7 oz (200 g) Graham crackers ((2 cups))
- ¼ cup (60 g) Melted butter
- 1 tablespoon Sugar
Blueberry puree
- 7 oz (200 g) Blueberries (fresh or frozen)
Panna cotta
- ½ cup (120 ml) Blueberry puree (see above)
- 1 cup (240 ml) Whipping cream
- ½ cup (120 ml) Whole milk
- 2 teaspoon Gelatin
- ¼ cup (50 g) Sugar
- 10 Blueberries (for garnish)
Instructions
Blueberry puree
- Blackberry Puree - Pulse the blueberries 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
Prepare 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.
- 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.Pro tip - this is your basic panna cotta mixture that can be used as vanilla panna cotta.
Layering
- First layer - Combine ½ cup of white pannacotta mixture in a bowl and add all the blueberry puree. Gently pour half the mixture into the cooled/partially frozen tart shell. Chill the tart in the freezer for 10 minutes.Pro tip - I prefer to pour over the back of a spoon for a gentle pour.
- Second layer – Add half of the remaining white panna cotta mixture to the remaining blueberry pannacotta mixture. Gently pour half the mixture over the chilled first layer. Chill in the freezer for 10 minutes. Pro tip - this mixture is lighter in color.
- Third layer - combine both the remaining mixtures and pour over the chilled second layer. Chill in the fridge for 2 to 4 hours until set.
- Garnish - Top with fresh blueberries and whipped cream as shown in the video.
- Enjoy!
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 blueberries. If you add the frozen blueberry 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 blueberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
Nutrition Information
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
Lois Christensen
My favorite summer fruit! Looks so beautiful too!
Veena Azmanov
Thank you, Lois.
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!
Veena Azmanov
Thank you, Amanda. Yes, this is perfect for summer.
Arlene Mobley
I love the colors. Layered desserts are so pretty. I think tarts are the best summer desserts.
Veena Azmanov
Thank you, Arlene.