I absolutely adore panna cotta, but one thing is does lack is a bit of texture. Serving it in a semi-sweet tart shell like this provides the perfect complimentary crunch, and topping it with a summer fruit jelly adds some wonderful sharpness that cuts right through the rich creamy base. This is truly heaven on a plate.
Vanilla and Summer Berry Panna Cotta Tart
- 225 g plain flour
- 50 g icing sugar
- 125 g unsalted butter (cold)
- 1 egg yolk
- 1 tbsp cold water
- 4 gelatine leaves
- 300 ml double cream
- 300 ml whole milk
- 100 g caster sugar
- 1 vanilla pod
Summer fruit jelly
- 2 gelatine leaves
- 200 g summer berries ((any/all: raspberries, strawberries, blackberries))
- 200 ml water
- 20 g caster sugar
- 100 g summer berries ((any/all: raspberries, strawberries, blackberries))
- mint sprigs (optional)
- Place the flour and icing sugar in a food processor, and pulse briefly to mix.
- Add the cold butter, roughly chopped, and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk, along with 1 tbsp of cold water. Pulse until the dough has almost come together.
- Tip everything out and bring the pastry together by hand. Shape into a flat disc and wrap in cling film, then chill in the fridge for at least 30 minutes.
- On a piece of baking parchment, roll out the pastry into a circle, slightly larger than the tart tin, and about 3mm thick. Lift up the baking parchment and invert over the tart tin. Peel back the baking parchment.
- Carefully lift up the edges, and ease the pastry down into the tin.Push and press the pastry into every crease of the tin, leaving a small lip over the side of the tin.Patch areas where required, trying to keep the pastry the same thickness.
- Move the tart tin to the fridge for 20 minutes, or to the freezer for 5 minutes.
- Preheat the oven to 180c/160c fan
- Use a paring knife to trim the pastry, flush against the top of the tart tin.
- Prick the base of the tart shell with a fork, and then line the tart with ovenproof clingfilm or baking parchment, and fill with uncooked rice.
- Bake the tart shell for 20 minutes, then lift out the rice parcel. Bake for another 10-12 minutes, until the pastry is completely cooked.
- Leave the tart shell to cool completely and dry out. Remove from the tin, and place on the presentation plate.
- Soak 4 gelatine leaves in cold water.
- Slice open the vanilla pod, and scrape out the vanilla beans.In a saucepan, warm the double cream, whole milk, sugar, and vanilla beans, until steaming hot.
- Wring the water out of the gelatine leaves, and whisk into the hot cream mixture, and then sieve everything into a heatproof jug.
- When the panna cotta mixture is almost at room temperature, place the tart shell inside the fridge, and pour in the panna cotta.
- Leave to set up for at least 2 hours before adding the jelly. Test for set by jiggling the plate slightly, rather than poking it with your finger!
Summer berry jelly
- Soak 2 gelatine leaves in cold water.
- Place the water, your berries of choice, and the caster sugar into a saucepan. Bring to the boil, and then use a wooden spoon to break up the berries a little.
- Sieve the jelly into a heatproof jug, pressing down on the pulp to extract all the juice and flavour from the berries.
- When the jelly is almost at room temperature, pour carefully on top of the panna cotta, filling the tart as much as you safely can.
- Leave to set for at least an hour before adding decoration. Test for set by jiggling the plate slightly, rather than poking it with your finger!
- Decorate the tart with some more of the summer berries and a few sprigs of mint.
Store in the fridge until ready to serve.