Strawberry Panna Cotta Tart
Coooking Temperature: 375F / 190 C / Gas Mark 5
Diet : Eggless, NF,
Calories: 18
Adjust Servings Here: 9 servings
Description
Give the Italian classic Panna Cotta a strawberry make-over with this Strawberry Panna Cotta tart. Velvety smooth, thick, and creamy in a buttery shortcrust pastry. Perfect for a weekend dessert, special occasions such as birthdays, anniversaries, Valentine's day or Mother's day.
Ingredients
For the crust
- 1½ cup (190 g) All-purpose flour
- ½ cup (113 g) Unsalted butter chilled, cubed
- ¼ cup (90 g) Powdered sugar
- ¼ tsp Salt
- 1 large Egg yolk
- 1 tsp Vanilla extract
For the Panna Cotta
- ½ - 1 cup (100 g) Strawberries puree fresh strawberries blended until smooth
- 1 cup (240 ml) Heavy cream
- 1 cup (120 ml) Whole milk
- ½ cup (50 g) Sugar
- 2¼ tbsp Powdered Gelatin
- 1 tsp Vanilla extract or bean paste
- Fresh Strawberries and Blueberries for garnish
Instructions
Shortcrust pastry
- Pastry Dough: In a medium bowl, sift together the flour, powdered sugar, and salt. In a separate bowl, cream the softened butter until smooth and creamy. Add the egg and vanilla extract to the butter and beat until well combined. Gradually add the flour mixture to the butter mixture, mixing until a dough forms.1½ cup All-purpose flour, ½ cup Unsalted butter, ¼ cup Powdered sugar, ¼ tsp Salt, 1 large Egg yolk, 1 tsp Vanilla extract
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour or until firm.
- Preheat the oven to 375F / 190 C / Gas Mark 5.
- Line the pan: Roll out the chilled dough on a floured surface to fit your tart pan. Make sure it's about 1/8 to 1/4 inch thick. Press the rolled-out dough into your tart pan, ensuring it's evenly distributed and pressed into the corners. Trim the excess dough from the edges of the tart pan.
- Prebake the Tart Shell: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper and bake for another 10-15 minutes or until the crust is golden brown. Let the prebaked tart shell cool completely before filling it.
Panna cotta filling
- Soak: In a bowl, add the milk and sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes. In a heavy-bottom saucepan, heat the cream and sugar until the sugar dissolves and the cream almost boils.1 cup Heavy cream, 1 cup Whole milk, 2¼ tbsp Powdered Gelatin, ½ cup Sugar
- Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is dissolved and the mixture is well heated. Remove the mixture from the heat and add the strawberry puree. Strain the mixture through a fine-mesh sieve into a bowl and let it cool to room temperature, stirring occasionally.1 tsp Vanilla extract or bean paste, ½ - 1 cup Strawberries puree
Assemble
- Pour the cooled strawberry panna cotta filling into the prebaked tart shell. Refrigerate the tart for at least 4 hours or until the panna cotta is set.
- Before serving, decorate the tart with fresh strawberries and blueberries.Serve and enjoy your strawberry panna cotta tart!Fresh Strawberries and Blueberries
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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