A delicious Panna Cotta Tart with a Chocolate Dough Crust and a Vanilla filling, topped with fresh Berries. An Easy Italian Dessert.
So here I am living in Italy for over 20 years and I have never tasted never mind made Panna Cotta! Absurd right? Especially when something this easy is so darn delicious.
I even asked the Italian if he had ever tried it and surprise surprise once or twice was his response. Panna Cotta became my new obsession, it was everywhere and I had never tasted it.
What could be easier then heating together whole cream, sugar and vanilla then adding some gelatin? Fast Easy and amazingly creamy, rich and you-have-got-to-try-this.
Chocolate Vanilla Berry Panna Cotta Tart
At first I thought I would do the usual Vanilla Panna Cotta in either a glass or in a mold and then I thought if I can fill a Crostata with Italian Pastry Cream why not make the perfect Chocolate Pie Dough and fill it with this exquisite filling.
Not only that, I was going to make a sauce with Berries as the perfect topping and of course some grated chocolate doesn’t hurt either!
I made my pie dough, baked it and while it was cooling I made the Vanilla Panna Cotta. Don’t worry about it being watery it will firm up in the refrigerator.
Your Chocolate Vanilla Berry Panna Cotta Tart will have to stay in the fridge for at least 4-5 hours. I left mine overnight.
If you are making the Berry Sauce you could make that ahead of time and refrigerate until serving your Panna Cotta Dessert. 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
- 1/3 cup + 1 tablespoon sugar 91.6 grams
- 1/4 cup + 3 tablespoons butter 100 grams
- 1 egg
- 1/2 teaspoon vanilla 4.2 grams
- 1 teaspoon baking powder 7 grams
- 1 1/2 cups flour 187.50 grams
- 2 tablespoons cocoa 14.76 grams
- 1/4 teaspoon salt 1.4 grams
VANILLA PANNA COTTA
- 3 gelatin leaves (or 1 tablespoon powder)
- 2 cups + 3 tablespoons whole/heavy or whipping cream 500 ml
- 1 teaspoon vanilla
- 1/4 cup + 2 tablespoons sugar 80 grams
BERRY SAUCE
- 2 cups berries (I used 1 cup frozen and 1 cup fresh) 200 grams
- 1/4 cup water 59 grams
- 1 1/2 tablespoons honey 31.5 grams
Instructions
CHOCOLATE PIE DOUGH
- In a medium bowl cream together butter, sugar and vanilla then add egg, combine. In a medium bowl whisk together flour, salt, baking powder and cocoa.Add to dry mixture to cream mixture and mix with a wooden spoon until almost combined, move to a lightly floured flat surface and knead gently just until you have a soft dough. Wrap in plastic and refrigerate for 30 minutes.Pre-heat oven to 350°F (180°C) . Lightly grease and flour an 8 inch pie plate.Remove dough from fridge and on a lightly floured flat surface roll dough to 1/8″ thickness and fit in pan. 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. Let cool completely.
VANILLA PANNA COTTA
- In a small bowl add cold water and soak the gelatin leaves for 10 minutes*. Remove from water and squeeze out well excess moisture OR In a very small saucepan add 2 tablespoons water and sprinkle in gelatin let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.In a medium pot add cream, vanilla and sugar, heat on medium until very hot, but do not boil. Remove from heat and add the gelatin stir until dissolved. Let sit approximately 5-7 minutes, stir and let cool.Add Panna Cotta Mixture to 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!**You are going to have some pie dough left over so check back on Monday for the perfect dessert with left over dough.
*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.
BERRY SAUCE
- In a small pot add berries, water and honey, heat on medium until boiling, squish berries gently with a fork, turn heat down and simmer for approximately 5-7 minutes. Let cool and thicken.
Edna says
Could you use a chocolate crumb crust?
Rosemary says
Hi Edna, sure that would work also. I hope you enjoy it. Have a great week.
Jen says
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!
Rosemary says
Hi Jen, thanks so much, so glad you enjoyed it. Happy New Year.
Christine Valentini says
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!
Rosemary says
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.
Aarti says
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!
Rosemary says
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.
Leslie says
This is terrific, and not at all difficult. Your directions are easy to follow. Thank you for sharing it.
Rosemary says
Thanks Leslie, glad you enjoyed it.
Leslie Stevenson says
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.
Rosemary says
Thanks Leslie, glad you enjoyed it.
laura says
Hi! how long do you think this dessert will be able to keep before the tart shell will get soggy? thank you! 🙂
Rosemary says
Hi Laura, I would say probably 24 hours. We ate it pretty quickly so it was fine. Hope that helps.
Briana says
If I make this a day in advance will the crust be ok? Will it keep in the fridge for a day?
Rosemary says
Hi Briana, I made mine the night before and it was fine the day after. Hope that helps.
Milly says
Hi this looks amazing- what strength of gems time leaves should I use? Thanks 🙂
Rosemary says
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.
Diane says
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!
Rosemary says
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.
Lisa says
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.
Rosemary says
Hi Lisa, thanks so much, so glad you enjoyed it, and I am glad the crust worked out well also. Have a wonderful Sunday.
Karen says
This is pretty! I love desserts like this, so simple and beautiful too.
Rosemary says
Hi Karen, thanks so much. Have a great week.
Robin says
Hi,
This looks excellent. Do I need to cover it with plastic wrap when it goes in the refrigerator to cool? Thanks!
Rosemary says
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. 🙂
2pots2cook says
You have made the masterpiece of such a simple ingredients ! Thank you so much !
Ann says
I made this for Valentine’s Day and it was amazing. Great recipe.
Rosemary says
Hi Ann, thanks so much and so glad you enjoyed it.