This Strawberry Grape Panna Cotta Tart is a creamy luscious berry tart dessert made with a creamy panna cotta recipe and crisp tart crust. The buttery crisp tart is a great add-on when combined with fresh strawberries and grapes.
Ingredients
- 7 inch Sweet Pastry Crust Tart Shell
- For the Panna Cotta Filling
- 30 ml full-fat milk cold
- 1 ½ teaspoon unflavored gelatin
- 280 ml full-fat dairy fresh cream
- 50 grams castor sugar
- ½ teaspoon vanilla essence or 1 vanilla pod
- 6-8 strawberries cut into halves
- 8-10 grapes cut into halves
Instructions
- In a small bowl, bloom the gelatin in the cold milk for 5 mins
TO MAKE THE PANNA COTTA
- In a pan, heat the fresh cream & castor sugar. If you plan to use a vanilla bean, slit in the center and add it at this stage. Bring to a slight boil making sure all the sugar has melted
- Reduce the heat (slow flame) and add the bloomed gelatin mixture. Mix well making sure there are no lumps. Cook for 2 to 3 mins and switch off the gas. If you plan to use vanilla essence this is the time you will add it. If you have used a vanilla pod, this is the time you remove it from the cooked mixture
- Let this mixture cool for 5 to 10 mins and then you add it to the prepared sweet tart shell. Make sure to not overfill the tart as you still have to add the cut strawberries & grapes
ADDING THE FRUITS
- Once you have filled the tart with the pannacotta mixture, add the strawberries & grapes carefully making sure the cut side of the fruits faces downwards towards the tart. Do not overfill the tart with the pannacotta mixture as the fruits should not sink down but should be noticeable from the top
- Carefully keep the tart in the fridge to set for 5 to 6 hours. Cut into pieces once firm.
Recipe Notes
People who are not comfortable using gelatin can use gelatone (vegetarian substitute for gelatin) however you need to increase the quantity by adding 2 teaspoons instead of 1 ½ teaspoon as gelatone is not as strong as gelatin sets
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