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Try this incredible panna cotta tart for a chic finale to any dinner party. It’s topped with strawberries, but you can substitute in many different types of fruit depending on your taste and how you want it to complement the rest of the meal. Raspberries, blackberries, and peach slices also work especially well.
Ingredients
- 2 ½ tsp unflavoured gelatin
- Vegetable oil (for greasing ramekins)
- 2 ½ cups heavy cream
- ¾ cup + 2 tbsp sugar
- ½ cup creme fraiche
- ½ tsp pure vanilla extract
- Pâte sucrée (pre-prepared tart crust dough)
- All-purpose flour, for dusting
- 450g (1lb) strawberries, hulled and halved
- 1 tsp balsamic vinegar
Method
- Add 3 tablespoons of water to a small bowl and sprinkle the gelatine over it. Allow the gelatine to soften for 10 minutes while greasing the insides of six 3 ¼” (8 cm) ramekins.
- In a medium saucepan over a medium heat, bring the heavy cream and ¾ cup sugar to a simmer, stirring occasionally.
- Reduce the heat to medium-low and add the gelatine mixture. Stir until the gelatine and sugar are fully dissolved.
- Remove from the heat and whisk in the crème fraîche and vanilla.
- Set a medium-sized bowl in an ice water bath and pour the mixture into the bowl. Stir occasionally as you allow it cool.
- Divide the mixture evenly between the ramekins and refrigerate for at least 3 hours.
- Line an oven tray with baking paper and place six 4” (10cm) tart rings on top. Divide the pâte sucrée into 6 pieces and, on a lightly floured surface, roll each one out into a circle about 18 cm (7 inches) in diameter and a bit more than ½ cm (⅛ inch) thick.
- Press each of the pâte sucrée circles into a tart ring with the trim covering the top edge, then refrigerate them for about 30 minutes until cold.
- Preheat your oven to 190°C (375°F). Use a fork to prick holes in the bottoms of your pâte sucrée shells, then line each with baking paper and fill them with baking beads or dried beans.
- Blind-bake your pâte sucrée shells for about 18 minutes until the edges are golden, then remove the baking paper and weights and continue baking until golden all over (about 10 minutes).
- Remove the pâte sucrée shells from the oven and cool them on a wire rack.
- In a small skillet over a medium-low heat, bring the balsamic vinegar, remaining 2 tablespoons of sugar, and the strawberries to a simmer for about 5 minutes. Remove from the heat and allow to cool for a couple of minutes.
- Remove the panna cottas from the refrigerator and dip the ramekins in warm water (careful not to let the water flow over the rim of the ramekin). With a small knife, gently coax each of the panna cottas out of their ramekins and into the pâte sucrée shells.
- Top each panna cotta tart with the berries and sauce and serve.
