Strawberry Basil Panna Cotta Tart

Strawberry Basil Panna Cotta Tart

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I have always loved the idea of tarts and the endless combinations you can try to create each time a unique and irresistible dessert.

 

This Strawberry Basil Panna Cotta Tart is definitely one of my favorite tarts as not only looks so delightful with those contrasting layers but implies a great flavor combination as well. Crispy almond and buttery crust topped with a strawberry jelly and followed by a layer of light basil panna cotta. Yes, you can use panna cotta for filling tarts.. isn’t that amazing? Basil brings a subtle herbal flavor to this dessert which brings it to another level.

 

This Strawberry Panna Cotta Tart is a perfect dessert for welcoming spring, hope you’ll try it out and enjoy!

 

Related Posts:
Tarte au Chocolat
Cream Tart
No-Bake Strawberry Chocolate Tart

 

 

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Ingredients
  • Makes about 8-10 servings
  • Pate Sablee
  • 1 stick (110g) unsalted butter, room temperature
  • 1/4 cup (30g) powdered sugar
  • 1 egg
  • 1 1/4 cup (160g) all-purpose flour
  • 1/2 cup (50g) ground almonds
  • 1/4 tsp (1g) salt
  • 1 tbsp (15ml) milk
  • Strawberry Jelly
  • 10 oz (300g) fresh or frozen strawberries, cut into quarters
  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) lemon juice
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • Basil Panna Cotta
  • 2/3 cup (160 ml) milk
  • 2/3 cup (160 ml) whipping cream
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • 1/4 cup (50g) sugar
  • 1/4 cup (7g) fresh basil leaves
  • 1 tsp (5g) vanilla extract
  • For decoration
  • fresh strawberries
  • basil leaves or white flowers
  • honey, for brushing the strawberries
Directions
  1. Prepare the crust, pate sablee.  In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy.
  2. In a medium bowl whisk flour with ground almonds and salt and add to butter mixture.
  3. Use a wooden spoon to incorporate the flour mixture into the butter until combined. Add milk if necessary. Make sure you don’t overwork the dough.
  4. Wrap the dough with plastic wrap,  form into a rectangular and refrigerate for at least 30 minutes.
  5. Preheat oven to 350F (180C).
  6. Roll the dough between two pieces of parchment paper or plastic wrap to a 8x16 in (20x40cm) rectangle.
  7. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough.
  8. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
  9. Bake for 20 minutes. Remove the weights and the parchment paper. Return to oven for another 20-25 minutes. Allow to cool before filling.
  10. Prepare the strawberry jelly. In a small saucepan place the strawberries,sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds. Let cool to room temperature.
  11. In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
  12. Dissolve gelatin over very low heat and mix with the strawberry puree.
  13. Pour the strawberry puree over the cooled crust and refrigerate to set, until panna cotta is prepared.
  14. Prepare Basil Panna Cotta. In a medium saucepan bring the cream, milk sugar and basil to a simmer over medium-low heat  (Do not boil). When sugar has dissolved remove from heat and sieve to remove basil leaves. Add vanilla extract. Let cool to room temperature.
  15. In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
  16. Dissolve gelatin over very low heat and mix with the basil milk mixture.
  17. Pour the panna cotta mixture over the set strawberry layer and refrigerate for about 4 hours or overnight to set.
  18. Decorate with fresh strawberries, brush with honey if desired and enjoy.Keep leftovers refrigerated.
Strawberry Basil Panna Cotta Tart-1
Nutrition facts 1 Serving out of 10 - Calories:293, Fat:17.5g, Saturated Fat:9.4g, Carbohydrates:30.1, Sugar:15.6g, Fiber:1.7g, Protein:5.4g , Cholesterol:60mg, Sodium 125mg 5%, Vitamin D 8mcg 39%, Calcium 59mg 5%, Iron 1mg 6%, Potassium 137mg 3%, daily percent values are based on a 2000 calorie diet
On April 16, 2019 at 09:46 am, armando said...
This looks great!  I will prepare it for my children........Thanks for sharing 

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