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 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

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.

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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