Panna cotta tart
A fine cream is placed on buttery shortcrust pastry: This is our panna cotta tart. You are guaranteed to succeed with this simple recipe. With strawberries and raspberries, the tart is refreshingly delicious – and so pretty.
INGREDIENTS
FOR THE DOUGH
80 g icing sugar
60 g ground almonds
150 g cold butter
1 pinch of salt
1 egg (size M)
225 g wheat flour (type 405)
Some butter for the mold
Some pulses for blind baking
Some wheat flour for working the dough
FOR THE PANNA COTTA CREAM
3 sheets of gelatine
500 g cream
90 g sugar
125 g mascarpone
½ tsp vanilla extract
FOR THE DECORATION
150 g fresh strawberries
125 g fresh raspberries
PREPARATION
Step 1
For the dough, put the almonds and icing sugar in a bowl, add the cold butter in pieces, salt and the egg. Knead the ingredients for about 5 minutes.
Step 2
Finally, add the flour and knead everything into a compact dough. Form the dough into a flat ball, wrap in foil and chill for about 30 minutes. Lightly grease a tart pan (Ø 28 cm).
Step 3
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Roll out the chilled shortcrust pastry on a floured surface to a thickness of about 5 mm, place in the pan and press the edge firmly. Cut off any protruding edges of the dough with a knife.
Step 4
Prick the dough base several times with a fork. Place a round piece of baking paper on the base; the paper should protrude clearly at the edge. Add the pulses.
Step 5
Bake the base in the preheated oven for 15 minutes. Remove the pulses and paper and bake for another 10 minutes until the tart base is golden brown. Allow the base to cool completely for about 1 hour, then remove from the pan.
