Chocolate Vanilla Berry Panna Cotta Tart
User Reviews
4.8
Chocolate Vanilla Berry Panna Cotta Tart
Description
Chocolate Vanilla Berry Panna Cotta Tart begins with a chocolate pie dough made by combining all-purpose flour, salt, baking powder, and dutch-processed cocoa powder with butter, sugar, egg, and vanilla. After mixing and chilling, the dough is rolled out and baked in an 8-inch pie plate until firm and fully cooked.
The vanilla panna cotta uses gelatin leaves soaked and dissolved in heated heavy cream sweetened with sugar and flavored with vanilla extract. This mixture is poured into the cooled chocolate crust and chilled until fully set, yielding a creamy, firm custard layer.
A berry sauce made by simmering mixed fresh and frozen berries with water and honey creates a slightly sweet and tangy topping. This sauce can be spooned over the tart before serving, providing fresh fruit flavor that contrasts the rich panna cotta and deep chocolate crust.
The dessert should chill at least 5-6 hours to set well and is best made a day ahead. It is stored covered in the refrigerator and can be served with extra fresh berries or whipped cream if desired.
Ingredients
CHOCOLATE PIE DOUGH
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons dutch-processed cocoa powder unsweetened, sifted
- ⅓ cup granulated sugar 92 grams total, + 1 tablespoon
- ¼ cup butter 100 grams total, softened, 3 tablespoons
- 1 large egg
- ½ teaspoon vanilla
*If you use unsalted butter then add ½ teaspoon of salt
VANILLA PANNA COTTA
- 3 gelatin leaves or 1 tablespoon gelatin powder
- 2 cups heavy cream 500 ml total, whole, heavy or whipping cream with at least 30% fat content, 3 tablespoons
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar 75 grams total, 2 tablespoons
BERRY SAUCE
- 2 cups berries choice, 1 cup frozen and 1 cup fresh
- ¼ cup water
- 1½ tablespoons honey or granulated sugar
Instructions
CHOCOLATE PIE DOUGH
- In a medium bowl whisk together the flour, salt, baking powder and cocoa.
- In a medium bowl cream together the butter, sugar and vanilla for 2 minutes then add the egg, and combine.
- Add the dry ingredients to the creamed mixture and mix with a wooden spoon until almost combined. Transfer the dough to a lightly floured flat surface and knead gently just until you have a soft dough. Wrap it in plastic wrap and refrigerate for 30 minutes.
- Pre-heat oven to 350°F (180°C) . Lightly grease and flour an 8 inch (20cm) pie plate.
- Remove dough from fridge and on a floured flat surface roll the dough to 1/8" thickness and fit in pan. Trim any excess dough and crimp the edges. Prick the bottom of the dough with a fork then cover the dough with parchment paper and weigh it down with dry beans or pie weights. Bake for approximately 20 minutes, remove paper and bake another 3-5 minutes or more if needed until completely baked. Let cool completely before filling.
VANILLA PANNA COTTA
- In a small bowl add enough cold water to cover the leaves and soak them for 10 minutes. Remove them from the water and squeeze out the excess moisture. OR In a very small saucepan add 2 tablespoons water and sprinkle the gelatine on top, let stand for about 1 minute to soften. Heat the gelatine mixture over low heat until it has dissolved, remove the pan from heat.
- In a medium pot add the cream, vanilla and sugar, heat on medium until very hot, but do not boil. Remove the pot from the heat and add the gelatine stir until dissolved. Let sit approximately 5-7 minutes, stir and let cool.
- Add the Panna Cotta Mixture to the completely cooled pie crust (mixture will be very runny), refrigerate until firm approximately 4-5 hours or overnight. Top with fresh berries or Berry Sauce. Enjoy!
BERRY SAUCE
- In a small pot add the berries, water and honey, heat on medium until boiling, squish the berries gently with a fork, turn the heat down and simmer for approximately 5-7 minutes. Let cool it will thicken while cooling. It can also be refrigerated until ready to use.
Notes
- Soak gelatin leaves in cold water for about 10 minutes, then squeeze out excess water before use; discard soaking water.
- This tart can be served with extra fresh berries such as blueberries, strawberries, or sliced stone fruits like peaches or apricots.
- It is a make-ahead dessert that requires at least 5-6 hours chilling time, ideally prepared the day before serving.
- Never chill this panna cotta tart in the freezer to avoid texture degradation.
- Store the assembled tart tightly wrapped or in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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