Chocolate Vanilla Berry Panna Cotta Tart
Panna cotta tart is a delicious and elegant dessert that combines the creamy texture of panna cotta with a chocolate dough crust. This dessert is perfect for special occasions or as a show-stopping finale to a dinner party.
It has now become one of my family’s favourite desserts, not only vanilla but I have also made a Chocolate Panna Cotta and a Traditional Panna Cotta. Both are simple yet delicious.
Ingredients needed to make a Panna Cotta Tart
Chocolate Dough
- Sugar – granulated sugar
- Butter – softened butter
- Egg
- Vanilla – vanilla extract
- Baking powder
- Flour – all purpose flour
- Cocoa – unsweetened dutch processed cocoa powder
- Salt – if you use unsalted butter then add a bit more salt
Panna Cotta
- Gelatine – either leaves or gelatine powder
- Cream – whole/heavy or whipping cream at least 30% fat content
- Vanilla – vanilla extract
- Sugar – granulated sugar
How to blind bake a Pie Crust
Roll the dough to approximately 1/8 inch thickness then place it in the prepared pie plate, prick the bottom well with a fork.
Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for approximately 20 minutes, if the pie is not baked, then bake for an additional 3-5 minutes or a bit longer if necessary without the beans.
Remove from the oven and let cool before adding the filling.
How to make a Panna Cotta Tart
In a medium bowl cream together the butter, sugar and vanilla then add the egg, and combine. In a medium bowl whisk together the flour, salt, baking powder and cocoa.
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.
Remove the dough from the fridge and on a lightly floured flat surface roll the dough to 1/8″ thickness and place in the prepared pie pan. Trim any excess dough and crimp the edges. Prick the bottom of the dough with a fork, and blind bake. Remove from the oven and let cool completely before filling.
While the tart is cooling make the panna cotta – In a small bowl add the cold water and soak the gelatine leaves. Remove them from the water and squeeze out very well the excess moisture.
OR In a very small saucepan add 2 tablespoons water and sprinkle the gelatine on top, let stand for about one minute to soften. Heat the gelatine mixture over low heat until it is dissolved and remove the pan from heat.
In a medium pot add the cream, vanilla and sugar, cook on medium heat until very hot, but do not boil. Remove the pot from the heat and add the gelatine stir until it is dissolved. Let sit a few minutes, then stir and let cool.
Add the Panna Cotta Mixture to the cooled pie crust (mixture will be very runny), refrigerate until firm or even overnight. Top with fresh berries or Berry Sauce.
What other pie dough can I use?
If you prefer you could use a basic Pie dough an Italian Crostata dough or even a good quality store bought if you prefer.
What other toppings can you use?
In the summer I love to serve this with a slightly sweet berry topping, but you could also serve it with a fresh berries such as blueberries, strawberries or fresh peach or apricot slices. If you want to skip the fruit, how about a dollop of whipped cream with chocolate shavings or even a simple chocolate ganache.
How to make Chocolate Ganache
Using either the microwave or bain marie melt and stir together until smooth 3 1/2 ounces (100 grams) of chocolate (either milk or dark or even a combination) 2 tablespoons of butter and 1/4 cup (58 grams) of whole, heavy or whipped cream. Let cool but not harden, before drizzling over the dessert.
What is Panna Cotta?
It is very popular all over Itay. A chilled molded dessert or sometimes served in a tall glass, made with milk, cream, sugar, vanilla and gelatin, which is necessary to make it firm and holds its shape. Eaten with a spoon and perfect as a special occasion or anytime dessert idea.
Where does it come from?
Panna Cotta is from the Region of Piemonte. The translation is “Cooked Cream” which is thickened with gelatine and then chilled to form a silky melt in your mouth texture. It is typically served with a berry, chocolate or caramel sauce.
What does Panna Cotta taste like?
It is a soft, creamy and delicate tasting dessert that almost melts in your mouth. It’s velvety and smooth. Considering it’s made with cream it really is quite light. So good that you will wish it would never end.
FAQs
This is definitely a make ahead dessert. It can be made the day or morning before serving, since it needs at least 5-6 hours of chilling time. Be sure to plan ahead to make sure it has enough time to chill. It should never be chilled in the freezer.
Panna cotta should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.
I would love to know what you think of this if you were asking yourself “What took me so long to try this”? Enjoy!
Chocolate Vanilla Berry Panna Cotta Tart
Ingredients
CHOCOLATE PIE DOUGH
- 1½ cups all purpose flour
- ¼ teaspoon salt*
- 1 teaspoon baking powder
- 2 tablespoons unsweetened dutch processed cocoa (sifted)
- ⅓ cup + 1 tablespoon granulated sugar (92 grams total)
- ¼ cup + 3 tablespoons butter softened (100 grams total)
- 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 powder)
- 2 cups + 3 tablespoons whole/heavy or whipping cream with at least 30% fat content (500 ml total)
- 1 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons granulated sugar (75 grams total)
BERRY SAUCE
- 2 cups berries of choice (I used 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
Nutrition
Updated from February 1, 2017.
Could you use a chocolate crumb crust?
Hi Edna, sure that would work also. I hope you enjoy it. Have a great week.
I made this tonight for family Christmas eve, and it’s one of my favorite things I’ve ever eaten! I’ve never made a tart, never made panna cotta, never made pie crust before…. so I was nervous, but it was so easy and turned out incredible! Thank you!
Hi Jen, thanks so much, so glad you enjoyed it. Happy New Year.
This dessert looks so beautiful and I think it is what I will make for our Christmas dinner dessert. One question: Do you see any problems with baking this in a tart pan with removable edge rather than a pie pan? I’m just thinking that for presentation, it would be lovely to be able to see it all around and not obscured in a pie pan? Thoughts? And thank you!
Hi Christine, thanks so much. I think using a tart pan is even better. Be sure to grease and flour the pan. Let me know how it goes.
Hello!
I’ve bought & never used my gelatine leaves! How much water do I soak the three leaves in? And after soaking do I use the water or the leaves? So sorry if this sounds like the stupidest question you’ve ever been asked 🙈!
Thank you so much for your delicious recipes!
Hi Aarti, not a dumb question, I think I will add that info to the post, soak the gelatine leaves in a bowl of cold water (about 1 cup per leaf), let them sit for about 10 minutes, then gently wring out the excess water before adding to the recipe, the water should be tossed. Hope that helps, let me know how it goes. And Thanks glad you enjoy the recipes.
This is terrific, and not at all difficult. Your directions are easy to follow. Thank you for sharing it.
Thanks Leslie, glad you enjoyed it.
I made the filling and put it in custard cups to top with the berry sauce. It is quite delicious and refreshing. Your directions were easy to follow. Thank you.
Thanks Leslie, glad you enjoyed it.
Hi! how long do you think this dessert will be able to keep before the tart shell will get soggy? thank you! 🙂
Hi Laura, I would say probably 24 hours. We ate it pretty quickly so it was fine. Hope that helps.
If I make this a day in advance will the crust be ok? Will it keep in the fridge for a day?
Hi Briana, I made mine the night before and it was fine the day after. Hope that helps.
Hi this looks amazing- what strength of gems time leaves should I use? Thanks 🙂
Hi Milly to tell the truth the one I buy in Italy is clear (chiaro) sheets, although I do use a powdered one from Canada called Knox gelatine. I hope that helps. Let me know.
I made this for a dinner party last night as part of an Italian them because we are spending 3 weeks in Italy next month. Our guests could not stop praising it. And my boyfriend said it is the best dessert I’ve ever made! Thank you!
Hi Diane, thanks so much so glad everyone liked it. It’s one of my favourites that is sooo underrated :). Glad you appreciate it. Have a great Sunday. And have a great time in Italy.
I tried it! Delicious, beautiful and easy. Everything I want in a dessert. I don’t usually make a crust but this was easy. Next time I’ll keep rolling, mine was a little thick. So very yummy! Thanks for sharing.
Hi Lisa, thanks so much, so glad you enjoyed it, and I am glad the crust worked out well also. Have a wonderful Sunday.
This is pretty! I love desserts like this, so simple and beautiful too.
Hi Karen, thanks so much. Have a great week.
Hi,
This looks excellent. Do I need to cover it with plastic wrap when it goes in the refrigerator to cool? Thanks!
Hi Robin, thanks so much, I didn’t cover it right away because it is very liquidy, but after it starts to firm up you could. Hope that helps. 🙂
You have made the masterpiece of such a simple ingredients ! Thank you so much !
I made this for Valentine’s Day and it was amazing. Great recipe.
Hi Ann, thanks so much and so glad you enjoyed it.