Strawberry Panna Cotta Tart
Give the Italian classic pannacotta or Panna Cotta a strawberry make-over with this Strawberry Panna Cotta tart. Velvety thick cream in a buttery shortbread crust. Perfect for a weekend dessert or to impress family and friends.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 1 hour
Servings 9 servings
For the crust
- 200 grams All-purpose flour
- 113 grams Unsalted butter
- 75 grams Powdered sugar
- 1/8 tsp Salt
- 1 Egg yolk large
- 1 tsp Vanilla extract
Cream butter and sugar for just a minute until well combined.
Add the vanilla, salt and egg yolk - and combine well.
Lastly, fold the flour until combined.
Make a disc and wrap in plastic/cling wrap.
Chill the dough in the refrigerator for at least two hours until firm to roll.
Roll the dough between two pieces of parchment paper dusted with flour.
Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
Gently press the dough into the tart pan making sure to press down into the shape of the pan.
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 190 C/ 375F.
Line the chilled dough with parchment paper or foil.
Fill the inside of the shell with 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.
Cool completely on the counter then place the tart in the freezer for an hour.
Prepare strawberry puree
Pulse the strawberries in a food processor or blender until smooth.
Sieve thru a fine mesh to remove seeds.
Use the amount requested in this recipe.
Prepare Panna Cotta
Sprinkle gelatin over the cold milk. Stir and set aside for 7 to 10 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 and add the strawberry puree.
Sieve the mixture thru a mesh to get any undissolved gelatin or remaining strawberry seeds.
Gently pour 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 chill for at least 4 hours until the pannacotta is set.
Calories: 353kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 54mg | Potassium: 126mg | Fiber: 1g | Sugar: 16g | Vitamin A: 15.5% | Vitamin C: 30.3% | Calcium: 4.8% | Iron: 7%