Blueberry Panna Cotta Tart Recipe

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.

Ingredients

Cookie crust

▢ 7 oz (200 g) Graham crackers (2 cups)
▢ ¼ cup (60 g) Melted butter
▢ 1 tbsp 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
▢ 1 ½ tbsp Gelatin
▢ ¼ 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 ½ 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!

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

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