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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!
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Tarte au Chocolat
Cream Tart
No-Bake Strawberry Chocolate Tart



- 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
- 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.
- In a medium bowl whisk flour with ground almonds and salt and add to butter mixture.
- 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.
- Wrap the dough with plastic wrap, form into a rectangular and refrigerate for at least 30 minutes.
- Preheat oven to 350F (180C).
- Roll the dough between two pieces of parchment paper or plastic wrap to a 8x16 in (20x40cm) rectangle.
- Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough.
- Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
- Bake for 20 minutes. Remove the weights and the parchment paper. Return to oven for another 20-25 minutes. Allow to cool before filling.
- 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.
- In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the strawberry puree.
- Pour the strawberry puree over the cooled crust and refrigerate to set, until panna cotta is prepared.
- 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.
- In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the basil milk mixture.
- Pour the panna cotta mixture over the set strawberry layer and refrigerate for about 4 hours or overnight to set.
- Decorate with fresh strawberries, brush with honey if desired and enjoy.Keep leftovers refrigerated.

Hi Berna.
Any other berries will work really well.
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