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.
Servings 9 servings
Calories 295kcal
Cost $10
Ingredients
Cookie crust
- 7 oz Graham crackers (2 cups)
- ¼ cup Melted butter
- 1 tbsp Sugar
Blueberry puree
- 7 oz Blueberries fresh or frozen
Panna cotta
- ½ cup Blueberry puree see above
- 1 cup Whipping cream
- ½ cup Whole milk
- 1 ½ tbsp Gelatin
- ¼ cup 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!
Video
Nutrition
Calories: 295kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 210mg | Potassium: 105mg | Fiber: 2g | Sugar: 16g | Vitamin A: 605IU | Vitamin C: 3.6mg | Calcium: 54mg | Iron: 1mg