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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. Frances Pivovonsky says

          January 23, 2023 at 2:41 pm

          5 stars
          I made this recipe yesterday. I’m not much of a baker, so I struggled a little with the dough. It kept falling apart. However, that did not deter me. I pieced the dough into the pie dish and baked as per the instructions. I made the panna cotta and the berry sauce. We had this last night after dinner. I also served with fresh fruit. It was amazing!! I definitely would make this again and already added this recipe to my “keepers.” Thank you for a great recipe that was easy to follow and the presentation, beautiful!

          Reply
          • Rosemary says

            January 24, 2023 at 6:35 pm

            Hi Frances, thanks so much, so glad you liked it. Oh don’t worry about using your hands to to piece the dough together in the pan, I do it too sometimes. 🙂 Take care!

            Reply
        2. Linda Timblin says

          January 22, 2023 at 1:18 am

          What are gelatin leaves and where do u buy them? Recipe sounds delicious!

          Reply
          • Rosemary says

            January 22, 2023 at 9:24 am

            Hi Linda, you can buy them in the grocery store or you can use 1 tablespoon of gelatin powder. Hope that helps. Take care!

            Reply
        3. Bre says

          January 21, 2023 at 3:24 pm

          5 stars
          Loved this recipe. So delish

          Reply
          • Rosemary says

            January 21, 2023 at 6:34 pm

            Hi Bre, thanks so much, so glad you liked it. Take care and have a great weekend.

            Reply
        4. Jennifer Smith says

          December 26, 2022 at 11:46 pm

          5 stars
          I did it! It was an amazing Christmas dessert! I wish I could post a picture here to show you. Delicious silky , perfect taste and not overly sweet.

          Reply
          • Rosemary says

            December 27, 2022 at 4:07 pm

            Hi Jennifer, thanks so much, so glad it was enjoyed! Take care and Happy New Year.

            Reply
        5. winnie says

          May 12, 2022 at 6:46 am

          what is the size of the pan?

          Reply
          • Rosemary says

            May 12, 2022 at 7:58 am

            Hi Winnie, an 8 inch pie pan, the recipe card holds all the information. 🙂

            Reply
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        Hi, I'm Rosemary.

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