A classic Italian Dessert Panna Cotta with strawberries in a tart.

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.
5 from 25 votes
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Course: Desserts
Cuisine: Italian
Keyword: Panna Cotta, pannacotta, Pastry, Shortcrust, tart
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling Time: 4 hours
Total Time: 1 hour
Servings: 9 servings
Calories: 353kcal
Author: Veena Azmanov


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

For the Strawberry Puree

For the Panna Cotta


Prepare crust

  • 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 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 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.
  • Decorate with fresh strawberries ( I also added some blackberries for contrast)
  • Enjoy!



Calories: 353kcal | Carbohydrates: 35g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 88mg | Sodium: 54mg | Potassium: 126mg | Fiber: 1g | Sugar: 16g | Vitamin A: 775IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 1.3mg