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Home » Recipe Type » Tarts & Pies » Chocolate Vanilla Berry Panna Cotta Tart

Chocolate Vanilla Berry Panna Cotta Tart

By: Rosemary Published: February 1, 2017 Updated on: January 22, 2023

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A delicious Panna Cotta Tart with a Chocolate Dough Crust and a Vanilla filling, topped with fresh Berries. An Easy Italian Dessert.

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

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.

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

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.

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

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.

Table of Contents

  • Chocolate Vanilla Berry Panna Cotta Tart
      • Never Miss a Recipe!
  • Chocolate Vanilla Berry Panna Cotta Tart
    • Ingredients  1x2x3x
      • CHOCOLATE PIE DOUGH
      • VANILLA PANNA COTTA
      • BERRY SAUCE
    • Instructions 
      • CHOCOLATE PIE DOUGH
      • VANILLA PANNA COTTA
      • *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
    • Nutrition

Chocolate Vanilla Berry Panna Cotta Tart

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

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!

A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.
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    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.

    A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

    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!

    a slice of panna cotta tart on a black plate.
    A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.

    Chocolate Vanilla Berry Panna Cotta Tart

    Rosemary Molloy
    A fast and easy Chocolate Vanilla Berry Panna Cotta Tart. A delicious creamy, delicate Italian Dessert, a berry sauce makes it perfect.
    4.80 from 30 votes
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    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Italian
    Servings 10 servings
    Calories 362 kcal

    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. 

      Nutrition

      Calories: 362kcal
      Tried this recipe?Let us know how it was!

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        1. Edna says

          February 23, 2022 at 8:56 pm

          Could you use a chocolate crumb crust?

          Reply
          • Rosemary says

            February 24, 2022 at 4:25 pm

            Hi Edna, sure that would work also. I hope you enjoy it. Have a great week.

            Reply
        2. Jen says

          December 25, 2021 at 3:31 am

          5 stars
          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!

          Reply
          • Rosemary says

            December 26, 2021 at 6:43 pm

            Hi Jen, thanks so much, so glad you enjoyed it. Happy New Year.

            Reply
        3. Christine Valentini says

          December 13, 2021 at 3:41 am

          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!

          Reply
          • Rosemary says

            December 13, 2021 at 2:56 pm

            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.

            Reply
        4. Aarti says

          October 6, 2020 at 3:17 pm

          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!

          Reply
          • Rosemary says

            October 6, 2020 at 3:33 pm

            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.

            Reply
        5. Leslie says

          September 8, 2020 at 5:39 am

          5 stars
          This is terrific, and not at all difficult. Your directions are easy to follow. Thank you for sharing it.

          Reply
          • Rosemary says

            September 8, 2020 at 6:57 pm

            Thanks Leslie, glad you enjoyed it.

            Reply
        6. Leslie Stevenson says

          September 8, 2020 at 5:21 am

          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.

          Reply
          • Rosemary says

            September 8, 2020 at 7:25 pm

            Thanks Leslie, glad you enjoyed it.

            Reply
        7. laura says

          April 25, 2019 at 11:53 pm

          Hi! how long do you think this dessert will be able to keep before the tart shell will get soggy? thank you! 🙂

          Reply
          • Rosemary says

            April 26, 2019 at 11:58 pm

            Hi Laura, I would say probably 24 hours. We ate it pretty quickly so it was fine. Hope that helps.

            Reply
        8. Briana says

          January 25, 2019 at 1:55 am

          If I make this a day in advance will the crust be ok? Will it keep in the fridge for a day?

          Reply
          • Rosemary says

            January 25, 2019 at 8:25 am

            Hi Briana, I made mine the night before and it was fine the day after. Hope that helps.

            Reply
        9. Milly says

          January 18, 2019 at 11:07 pm

          4 stars
          Hi this looks amazing- what strength of gems time leaves should I use? Thanks 🙂

          Reply
          • Rosemary says

            January 19, 2019 at 5:33 pm

            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.

            Reply
        10. Diane says

          August 19, 2018 at 6:51 pm

          5 stars
          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!

          Reply
          • Rosemary says

            August 19, 2018 at 8:03 pm

            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.

            Reply
        11. Lisa says

          May 1, 2018 at 2:02 am

          5 stars
          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.

          Reply
          • Rosemary says

            May 1, 2018 at 7:11 pm

            Hi Lisa, thanks so much, so glad you enjoyed it, and I am glad the crust worked out well also. Have a wonderful Sunday.

            Reply
        12. Karen says

          February 8, 2018 at 11:12 pm

          This is pretty! I love desserts like this, so simple and beautiful too.

          Reply
          • Rosemary says

            February 12, 2018 at 9:12 am

            Hi Karen, thanks so much. Have a great week.

            Reply
        13. Robin says

          March 17, 2017 at 8:22 pm

          5 stars
          Hi,
          This looks excellent. Do I need to cover it with plastic wrap when it goes in the refrigerator to cool? Thanks!

          Reply
          • Rosemary says

            March 18, 2017 at 2:13 pm

            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. 🙂

            Reply
        14. 2pots2cook says

          February 20, 2017 at 11:02 am

          5 stars
          You have made the masterpiece of such a simple ingredients ! Thank you so much !

          Reply
        15. Ann says

          February 18, 2017 at 4:32 pm

          5 stars
          I made this for Valentine’s Day and it was amazing. Great recipe.

          Reply
          • Rosemary says

            February 18, 2017 at 4:33 pm

            Hi Ann, thanks so much and so glad you enjoyed it.

            Reply
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