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5 from 2 votes

Vanilla and summer berry panna cotta tart

A traditional vanilla panna cotta, in a semi-sweet pastry case, and topped with a layer of summer berry jelly.
Prep Time45 mins
Cook Time45 mins
Setting time4 hrs
Total Time5 hrs 30 mins
Course: Dessert
Cuisine: Italian
Keyword: berry, jelly, panna cotta, Pastry, tart
Servings: 10
Calories: 382kcal


Tart shell

  • 225 g plain flour
  • 50 g icing sugar
  • 125 g unsalted butter cold
  • 1 egg yolk
  • 1 tbsp cold water

Panna cotta

  • 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


Tart shell

  • 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.

Panna cotta

  • 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.


Calories: 382kcal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 29mg | Potassium: 131mg | Fiber: 3g | Sugar: 20g | Vitamin A: 835IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg