Give the Italian classic Panna Cotta a strawberry make-over with this Strawberry Panna Cotta tart. Velvety smooth, thick, and creamy in a buttery shortcrust pastry. Perfect for a weekend dessert, special occasions such as birthdays, anniversaries, Valentine's day or Mother's day.
Table of Content
Panna cotta is an absolute classic that is always a hit in
What is panna cotta?
A basic
What is the difference between panna cotta and flan?
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 pannacotta uses gelatin and needs no baking.
Why make this Panna cotta
- The recipe is simple and easy and the only thing that does take more than 10 minutes is the tart shell.
- There are two components to this recipe.
- Filling - The basic Panna cotta filling is very simple and needs just four ingredients with the addition of fruit puree. Today, I used strawberry puree to create a strawberry twist. Similarly, you can also make blueberry panna cotta or blackberry panna cotta. To make it more elegant I decided to pour it into a baked tart crust.
- Crust - Today, I am using a homemade shortcrust pastry. You can use a store-bought shortcrust pastry that is easily available in any supermarket these days. Having said that, if you want to make this a no-baked crust you can also use a cookie crust as I did in my blueberry panna cotta tart or blackberry panna cotta
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 strawberry flavor shines beautifully.
- Strawberries - I have used fresh strawberries 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.
Strawberry panna cotta tart
Prepare crust
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk - and combine well.
Pro tip - do not overmix the butter and sugar, as we do not want to add too much air to it - Finally, add the flour and combine well. Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours or until firm enough to roll.
Pro tip - Time permitting chill the dough overnight it works best. - Roll the dough on a lightly dusted work surface. Transfer to a 9-inch tart pan with removable bottom.
- Press into the pan with your fingers then trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
- Preheat the oven at 375F / 190 C / Gas Mark 5
- Line the chilled dough with parchment paper. Fill the inside of the pastry with baking beans or pie weights.
- Bake for 20 to 25 minutes until the edges are lightly starting to brown. Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden.
Pro tip - if the edges start to get too dark, cover the edges with foil or a pie shield
- Cool completely at room temperature then place the tart shell in the freezer for an hour.
Pro tip - We freeze the tart so that the panna cotta does not soak in the shell but almost sets when it hits the cold surface.
Strawberry puree
- Pulse the strawberries in a food processor or blender until smooth. Pass through a fine mesh or sieve to remove seeds. Use the amount requested in this recipe.
Panna Cotta
- In a bowl, add the milk and sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.
Pro tip - if you let the gelatin bloom/soak it will dissolve easily with a smoother consistency rather than grainy - In a heavy-bottom saucepan, heat the cream and 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.
- Take the mixture off the heat and add the strawberry puree. Sieve the mixture thru a mesh
Pro tip - straining will remove any undissolved gelatin or remaining strawberry seeds.
- Let cool for five minutes. Then, 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. That way you won't get any crumbs from the tart into the panna cotta mixture.
- Carefully place the tart in the fridge (not freezer) and chill for at least 4 hours until the pannacotta is set.
Pro tip - If you keep the tart shell in its pan on a baking tray it is easier to move around and prevent accidents. - Decorate with fresh cut strawberries ( I also added some blackberries for contrast)
- Enjoy!
Tips for success
- For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and not shrink during baking.
- Also, the shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
- And, do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a much crisp beautiful crust.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
- Serving - 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.
- Cooling the tart shell - 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.
- Eggless 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).
Frequently asked questions
Can I use strawberry jello instead of gelatin?
No, it's best to use gelatin. You can use strawberry 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 add panna cotta mixture 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 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 occasion. You can make this tart 2 days ahead as well.
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.
Printable Recipe
Strawberry Panna Cotta Tart
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375F / 190 C / Gas Mark 5
Difficulty: Med
Diet : Eggless, NF,
Calories: 353kcal
Adjust Servings Here: 9 servings
Description
Give the Italian classic Panna Cotta a strawberry make-over with this Strawberry Panna Cotta tart. Velvety smooth, thick, and creamy in a buttery shortcrust pastry. Perfect for a weekend dessert, special occasions such as birthdays, anniversaries, Valentine's day or Mother's day.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the crust
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter ((1 stick) chilled, cubed)
- ¾ cup (90 g) Powdered sugar
- ⅛ teaspoon Salt
- 1 Egg yolk (large)
- 1 teaspoon Vanilla extract
For the Strawberry Puree
- 7 oz (200 g) Strawberries ((about ½ lb))
For the Panna Cotta
- ½ cup (100 g) Strawberries puree (see above)
- 1 cup (240 ml) Whipping cream
- ½ cup (120 ml) Whole milk
- 1 tablespoon Gelatin
- ¼ cup (50 g) Sugar
- 5 Strawberries (garnish)
Instructions
Prepare crust
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk - and combine well.Pro tip - do not overmix the butter and sugar, as we do not want to add too much air to it
- Finally, add the flour and combine well. Make a disc and wrap it in plastic wrap. Chill the dough in the refrigerator for at least two hours or until firm enough to roll.Pro tip - Time permitting chill the dough overnight it works best.
- Roll the dough on a lightly dusted work surface. Transfer to a 9-inch tart pan with removable bottom.
- Press into the pan with your fingers then trim the excess dough at the edges with a rolling pin, or your thumb. Chill the tart shell for a minimum of 30 minutes.
- Preheat the oven at 375F / 190 C / Gas Mark 5
- Line the chilled dough with parchment paper. Fill the inside of the pastry with baking beans or pie weights.
- Bake for 20 to 25 minutes until the edges are lightly starting to brown. Remove the pie weights and parchment paper. Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden.Pro tip - if the edges start to get too dark, cover the edges with foil or a pie shield
- Cool completely at room temperature then place the tart shell in the freezer for an hour.Pro tip - We freeze the tart so that the panna cotta does not soak in the shell but almost sets when it hits the cold surface.
Strawberry puree
- Pulse the strawberries in a food processor or blender until smooth. Pass through a fine mesh or sieve to remove seeds. Use the amount requested in this recipe.
Panna Cotta
- In a bowl, add the milk and sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.Pro tip - if you let the gelatin bloom/soak it will dissolve easily with a smoother consistency rather than grainy
- In a heavy-bottom saucepan, heat the cream and 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.
- Take the mixture off the heat and add the strawberry puree. Sieve the mixture thru a mesh Pro tip - straining will remove any undissolved gelatin or remaining strawberry seeds.
- Let cool for five minutes. Then, 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. That way you won't get any crumbs from the tart into the panna cotta mixture.
- Carefully place the tart in the fridge (not freezer) and chill for at least 4 hours until the pannacotta is set.Pro tip - If you keep the tart shell in its pan on a baking tray it is easier to move around and prevent accidents.
- Decorate with fresh cut strawberries ( I also added some blackberries for contrast)
- Enjoy!
Recipe Notes & Tips
- For homemade pastry keep the pastry chilled at all times. The chilled pastry will roll beautifully and not shrink during baking.
- Also, the shortcrust pastry should be rolled thin so you have enough space for filling. Thick pastry when cut, is like a thick biscuit with very little filling.
- And, do not skip pre-baking the tart. Prebaking the shell ensures the pastry is partially cooked before you add the delicate filling to the tart. The result is a much crisp beautiful crust.
- Cover the edges of the tart if it starts to brown too much. You can use a pie shield or aluminum foil over the edges.
- Serving - 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.
- Cooling the tart shell - 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.
- 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 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).
Nutrition Information
Calories: 353- kcalCarbohydrates: 35- gProtein: 4- gFat: 21- gSaturated Fat: 13- gCholesterol: 88- mgSodium: 54- mgPotassium: 126- mgFiber: 1- gSugar: 16- gVitamin A: 775- IUVitamin C: 25- mgCalcium: 48- mgIron: 1.3- 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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Kumar
This was delicious. Thanks
Veena Azmanov
Thank you