Panna Cotta Tart
Recipe for a shortcrust tart with panna cotta and fruits
This shortcrust panna cotta tart is a real feast for the eyes and palate! The delicate, vanilla panna cotta cream combined with fruit jelly and fresh fruits creates an exceptionally elegant and delicious dessert. Perfect for special occasions, summer parties, or simply as a sweet treat for the weekend. You must try this recipe – the result will delight everyone!
Table of content
Panna cotta tart recipe step by step
If you like light and refreshing cakes with fruits and jelly, then you must try this recipe!
Panna cotta tart recipe with video
Wyposażenie
- Baking pan approx. 26 cm in diameter.
Składniki
shortcrust pastry ingredients
- 225 g all-purpose flour (1½ cups)
- 2 tablespoons powdered sugar
- 150 g butter (cubed)
- 1 egg (large)
ingredients for vanilla panna cotta
- 250 ml milk
- 250 ml heavy cream
- 50 g sugar (¼ cup – or to taste)
- vanilla
- 2 teaspoons gelatin
ingredients for decoration
- 0.5 package fruit jelly (for me it was 40 g of jelly powder)
- 250 ml water (hot – for the jelly)
- fresh fruit
Instrukcja
How to make panna cotta tart step by step
Step 1 – preparing the shortcrust pastry
- Grease the tart pan with butter and dust with flour.
- From the given ingredients for the dough, knead a uniform and elastic dough – if the dough doesn’t want to combine nicely, you can add a little cold water to it.225 g all-purpose flour, 2 tablespoons powdered sugar, 150 g butter, 1 egg
- Roll out the dough into a thin disc – about 0.5 cm thick.
- Line the baking pan with the dough – I used a regular springform pan.
- With a sharp knife, trim off the excess dough – the dough on the sides should extend at least 2 cm upwards! I had almost 160g of dough left and baked shortbread cookies from it :)
- Prick the dough all over the bottom with a fork.
- Place the pan with the dough in the refrigerator for at least an hour – it can stay longer.
- Towards the end of chilling the dough, preheat the oven to 180℃ (top/bottom heat mode).
- Remove the chilled dough – place a piece of baking paper on top and pour a weight onto it – e.g., dried peas, dried beans, or special ceramic baking beads.
- Bake the weighted dough for 15 minutes, then carefully remove the paper with the weight and bake the dough alone for another 5 minutes.
- Remove the pan from the oven and let the dough cool completely.
Step 2 – preparing the vanilla panna cotta.
- Pour about ¼ cup of milk, add gelatin to it and mix, set aside for a few minutes.250 ml milk, 2 teaspoons gelatin
- Pour the cream, the rest of the milk, and add sugar and vanilla into a saucepan – heat until the cream is hot, but not yet boiling!250 ml heavy cream, vanilla, 50 g sugar
- Add the milk with gelatin to the hot cream and mix thoroughly.
- Immediately pour the mixture through a fine sieve and set aside to cool.
Step 3 – preparing the panna cotta tart
- Pour the cooled vanilla mixture onto the cooled shortcrust pastry – be careful not to let the mixture overflow the delicate sides.
- If the entire mixture doesn’t fit into the filling, pour the remainder into a glass and put it in the fridge – you’ll get panna cotta for dessert :)
- Carefully place the mold with the poured panna cotta into the fridge for about 2-3 hours – for it to set.
Step 4 – preparing the decoration
- While the vanilla mixture is setting, prepare the jelly – pour boiling water over half of the jelly powder and mix thoroughly. Set it aside to cool completely.0.5 package fruit jelly, 250 ml water
- When the jelly is already slightly setting, pour it over the panna cotta.
- Place the mold back into the fridge so that the jelly sets completely.
- Before serving, decorate the tart with fresh fruit or whipped cream.fresh fruit
Film
Uwagi
Wartości Odżywcze
Vanilla panna cotta tart – notes
My daughter Weronika loves Italian desserts – especially tiramisu and panna cotta. And it was she who came up with the idea of preparing such a shortcrust tart with panna cotta for dessert. So I made my favorite shortcrust pastry, prepared the panna cotta mixture, and here it is – a delicious, light, refreshing, and slightly fruity panna cotta tart. The addition of a thin layer of fruit jelly adds to its charm, and fresh fruits make the cake look truly beautiful and taste even better.
What ingredients are essential for preparing a panna cotta tart?
To make this tart, you will need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
- heavy cream – for me, it’s liquid cream in a carton with 30% fat content; you can optionally use 36% cream, but the one with lower fat content is better
- milk – I used 1.5% UHT milk; you can use milk with a different fat content
- vanilla – I added ground vanilla bean; you can use seeds scraped from a vanilla bean, and if you don’t have vanilla, use vanilla sugar – you can then reduce the amount of regular sugar added, or make a sweeter panna cotta
- jello – I recommend using red-colored jello – the flavor can be any; when poured in a thin layer, it will take on a nice pink color :)
- all-purpose flour – you can use any flour
How to bake a tart if I don’t have pie weights?
If you don’t have anything at home to weigh down the baking pastry, that’s okay. Bake the crust without weights – then bake it uncovered (without paper) for 15 minutes. I generally have a bag of dried peas bought a long time ago for such occasions. After baking, I cool them, pour them into a bag, and store them until next time. These dried peas have served me for several years now. So next time you’re at the store, buy a package of dried peas and keep them specifically for baking shortcrust tart bases :)
How to store a vanilla panna cotta tart?
Due to the gelatin filling, the tart must be stored in the refrigerator. You can, of course, also keep it on the table at room temperature for a while. Depending on how warm the room is, it can safely stand for a few hours.
How to make a tart with other panna cotta flavors?
Do you fancy a panna cotta tart with a different flavor? No problem! Use my other panna cotta recipes. Prepare the crust as I described above, then pour caramel panna cotta or, for example, coffee chocolate panna cotta onto the baked pastry. Tarts with such flavors are best decorated with whipped cream and grated chocolate instead of jello and fresh fruit.
I hope this panna cotta tart with jelly and fruit will appeal to you and your loved ones. I would be very happy if you share your impressions in the comments under the recipe.
P.S. By the way, I highly recommend following my Instagram profile, where you will also find all my recipes, and you can easily save them for later.
Recommended Shortcrust Tart Recipes
If you like such melt-in-your-mouth and addictively delicious shortcrust tarts, then be sure to try my other recipes for these delicious cakes. On the blog, you will find many interesting suggestions with various flavors, delicious fillings, and toppings. Here I recommend, among others, three such recipes, and many more on the blog – feel free to explore.
Popularne Przepisy
Polecane przepisy
Panna Cotta Tart Recipe
Are you looking for a stunning and delicious dessert that will wow your family and guests? Try this proven recipe for a Panna Cotta Tart—a unique combination of a buttery shortcrust base, delicate vanilla panna cotta cream, and a vibrant layer of fruit jelly. This cake not only looks elegant but literally melts in your mouth!
The recipe is carefully described step-by-step, featuring detailed preparation photos and a video that guides you through the entire process—from making the shortcrust pastry to decorating the finished dessert. This makes the recipe 100% clear and easy to follow, even for beginners. This tart is foolproof!
Panna Cotta Tart with fruit jelly is the perfect choice for many occasions: family gatherings, holidays, romantic dinners, name days, or simply a sweet afternoon coffee break. It also serves as a spectacular dessert for the Easter or summer table. If you're looking for inspiration for a unique bake that looks like it came straight from a professional patisserie but remains simple to make at home—this recipe is for you!
