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

I would love to know what you think of this if you were asking yourself “What took me so long to try this”? Enjoy!

Updated from February 1, 2017.