PANNA COTTA TART
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • SWEET SHORTCRUST PASTRY (Adapted from Gordon Ramsay)
  • 250 gr flour
  • 150 gr butter (room temp)
  • 75 gr powdered sugar
  • 2 egg yolks
  • 2 tea spoon vanilla extract
  • a pinch of salt
  • .
  • PANNA COTTA
  • 400 ml heavy cream
  • 100 ml milk
  • 50 gr sugar
  • 10 gr leaf gelatine (adjust amount accordingly)
  • 1 vanilla bean or 2 ts vanilla extract
Instructions
  1. To prepare the pastry beat butter and powdered sugar in your stand mixer until light and fluffy.
  2. Add in the egg yolks, vanilla extract and a pinch of salt and continue beating for two minutes.
  3. Add the flour and mix on the lowest speed just until the flour disappears.
  4. Toss it on a piece of plastic wrap and bring it together, forming a disk with the help of the plastic as the dough is very soft. No kneading ! Wrap and put in the fridge for a couple of hours.
  5. Prepare your gelatine for the panna cotta following the instructions on the packaging. Some will need to be bloomed in warm and others in ice cold water. The leaf gelatine I use needs to be softened in ice cold water for 15 minutes.
  6. In a small sauce pan mix cream, milk, sugar and the vanilla seeds or the extract and very gently bring to boil. I suggest you don't leave it unattended as it only takes a millisecond to boil over and curdle.
  7. Add in your prepared gelatine off the heat and mix well (if you are using leaf gelatine don't forget to squeeze excess water first)
  8. Leave to cool at room temperature.
  9. With about a pound of pastry you have (450 gr.) you can make a round tart of 10 inches (25 cm.) or 8 tartlets of 4 inches (10 cm.) each. Butter and flour your tart tin and place a piece of baking parchment on the base.
  10. Roll dough between two parchment paper to a thickness of about ⅛ of an inch (3-4 mm.) Gently place on the tart tin and trim the excess. Rest in the fridge for 30 mins. or 15 mins. in the freezer.
  11. Preheat oven to 170 C (340 F)
  12. Line the tart tin with parchment paper and fill with baking beans and blind bake for 25 mins. Remove beans and paper and bake for a further 10-15 mins until golden (add an extra 5 mins for a big tart)
  13. Let cool in the tin, once completely cool fill with panna cotta and put in the fridge to set.
  14. Once the panna cotta is set serve with the fruit of your coice.
Notes
The most important thing to remember when making this tart is to not prick the base of the pastry base. I did it once out of habit and you can imagine that it got a little messy :):)

You can keep the pastry in the fridge for 3 days or freeze for up to two months.

If you have left over panna cotta, divide between little glasses.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/05/panna-cotta-tart/