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Tart with panna cotta

Tart with panna cotta

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Recipe Tart with panna cotta di of 08-08-2019 [Updated on 08-08-2019]

There tart with panna cotta it is a delicious treat that ends in the blink of an eye. From the union of the pasta sucrée, panna cotta and a layer of jam, this amazing dessert is born that will conquer everyone! To best accomplish this dessert with cream cooked be careful to use only softened butter, not to forget the jelly for sweets and to respect the rest times in the fridge that will be necessary to firm up everything.
This cold tart is a perfect dessert to bring to the table after a nice family lunch, I also find it a bit swanky, so keep the recipe in mind if you want to bring a dessert to someone's home and impress the guests; P
Basins to those who pass through here: *


How to make a panna cotta tart

Start preparing the pasta sucrée.
Work the flour, softened butter, salt and sugar in a bowl.
Then add the beaten yolk.

Work until you get a sandy mixture.
Form a loaf, wrap it in cling film, and let it rest for 30 minutes in the fridge.

Take the dough and roll it out, in a rectangle, between two sheets of parchment paper.
Move everything inside the mold, remove the first sheet, overturn and eliminate the second one as well.
Remove the excess dough from the edges, prick the base and refrigerate for 30 minutes.

Then cook blindly.
Place the parchment paper with the appropriate spheres on the base of the tart and bake in a hot oven at 180 ° C for 20 minutes.
Remove the parchment paper with the spheres and continue cooking for another 15 minutes.
Then let it cool down.

Meanwhile, prepare the panna cotta.
Soften the isinglass in a bowl with cold water for about 15 minutes.

Heat the cream and milk for 15 minutes in a saucepan on the stove.
Turn off the heat, add the well squeezed isinglass and stir to melt it.
Then let it cool down.

Now put the panna cotta, filtered, inside the tart.
Move to the fridge and leave to harden for at least 5 hours, even better if overnight.

After this time, remove the tart from the mold.
Decorate the surface with jam to taste, I preferred the one with berries.

Your panna cotta tart is ready to be brought to the table.

Tart with green apple panna cotta

Whether you are a lover of tarts or gods spoon desserts, this recipe it will make you all happy Tart with green apple panna cotta in fact, it combines two greedy desserts in one, with an irresistible result: a fresh dessert And scenographic, perfect for summer dinners between friends or family.

  • 270 g of dry fruit biscuits and cereals
  • 130 g of melted butter
  • 300 g of green apple yogurt
  • 100 g of whole milk
  • 100 g of fresh cream
  • 4 sheets of edible gelatin (8 g)
  • the zest of ½ lemon
  • ½ vanilla bean
  • 2 tablespoons of powdered sugar
  • 2 Granny Smith apples
  • 125 g of raspberries
  • fresh mint
  • spray jelly for fresh fruit

There Tart with green apple panna cotta it's a fresh sweet and with a delicate flavor, ideal for hot dishes summer evenings as it does not require cooking. AND' easy to be made and ready in just 30 minutes: after this time you just have to leave it to harden in the fridge.

This recipe combines two desserts: Panna cotta, dessert to the spoon from the consistency soft and flavor delicate, here made with the yogurt with green apple, and the tart without cooking, based on crumbled cookies. Other tarts of this type are the geometric cake, the mojito cake or the no-bake cake with red fruits.

In summer cakes And desserts without cooking are very popular: they allow you to enjoy the pleasure of a good dessert without the need to turn on the oven. You can find others in ours gallery, where we've rounded up the 30 best cold dessert ideas to enjoy this summer.

See how to prepare the Tart with green apple panna cotta, a perfect dessert for the whole family, healthy and tasty.

Panna cotta and raspberry tart

250 g of flour
120 g of butter
an egg
a spoonful of cognac
3 dl of fresh cream
1.5 dl of milk
12 g of gelatin in sheets
a vanilla pod
120 g of powdered sugar
50 g of granulated sugar
300 g of frozen raspberries
a pinch of salt

1) Put 10 g of gelatin in a bowl, cover it with cold water and let it soften for about twenty
2) Heat the cream with the icing sugar and the vanilla pod engraved lengthwise over the fire
very low so that it never reaches the boiling point, then remove it from the heat separately, heat
the milk, add the well-squeezed gelatin and stir over very low heat until it is completely
melted. Filter the milk through a fine mesh strainer to remove any jelly filaments and incorporate it
the cream from which you have removed the vanilla pod. Let the mixture cool, stirring occasionally.
3) Put the flour in the mixer with a pinch of salt, 20 g of sugar and the soft butter flakes. Operate
the appliance until you have obtained a crumbled mixture with the appliance in motion, add the egg
and the cognac and continue to knead until it detaches and forms a ball of homogeneous dough. Wrap it in a
sheet of cling film and let it rest in the least cold part of the refrigerator.
4) Cook the raspberries with the remaining sugar for 5 minutes, strain them with a tightly meshed sieve, measure the juice
obtained in a graduated jug and, if necessary, add cold water until it reaches 2 dl of liquid put it in
a saucepan, add the remaining gelatin, first softened in cold water and then squeezed, and stir until it
will be dissolved completely.
5) Roll out the prepared dough into a sheet with a thickness of about 2 mm, use it to cover the bottom and sides of
a heart mold with a capacity of 7 dl, trim the edges, cover the dough base with a sheet of baking paper
fill it with dried beans and bake the base in a preheated oven at 180 ° for 15 minutes. Eliminate paper and beans e
continue cooking for another 5-6 minutes, until the pastry is golden on the edges. Remove it from the oven and then
take it out of the oven for a few minutes and put it on a plate.
6) When the bread mixture starts to solidify, pour it into the pastry heart and level it. Transfer the cake to the fridge
for about an hour until the panna cotta is firm. Then cover the surface with the raspberry sauce and put some
again the cake in the fridge to solidify. If you like, you can decorate the cake with shortcrust hearts

There tart with blueberry panna cotta It is an original and spectacular dessert with which to amaze your guests.
A crunchy and genuine base of shortcrust pastry contains a creamy filling of panna cotta prepared with fresh blueberries that give flavor and color to the dessert.

The shortcrust pastry is cooked blindly and only when it has cooled completely is the filling added and placed in the refrigerator for a few hours.
Before serving, we complete the tart with a few mint leaves and crumbled meringues and no one will be able to resist!

The preparation may appear a bit long but we assure you that it is a simple recipe, which you can easily make: follow Laura's hands in the video recipe!

Rolled tart

Wholemeal tart

Tart with yoghurt shortcrust pastry

There tart with chocolate panna cotta It is a greedy dessert that no one will be able to give up.

It is a versatile recipe that can be made in many variations: here we propose it to you with a base of cocoa shortcrust pastry, filled with a delicious filling of dark chocolate panna cotta.
The contrast between the crunchy base and the creamy layer is truly delicious and compensates for the time it takes to prepare this dessert.

After letting the pastry rest in the refrigerator, we can roll it out and place it in the pan: after which we have to cook it blindly and only once it has cooled complete it with the filling.
When the panna cotta is well firmed in the refrigerator, we can decorate with berries and mint leaves and serve the dessert.

Follow Laura in video recipe and prepare it with us!

Rolled tart

Wholemeal tart

Tart with yoghurt shortcrust pastry

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Panna cotta tart", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 300 g of flour
  • 60 g of granulated sugar
  • 225 g of cold butter
  • 3 medium egg yolks
  • 170 ml of ice water
  • Salt to taste.
  • 250 g of cream
  • 75 ml of milk
  • 77 g of granulated sugar
  • 6 g of isinglass
  • & # 189 vanilla bean
  • blackberry jam without sugar to taste
  • 1 tub of blackberries
  • 1 sprig of fresh mint

For the shortcrust pastry base, mix the dry ingredients: flour, salt and sugar in a bowl (or, alternatively, in a planetary mixer). Add the butter into small pieces and work the mixture until it is sandy (when it has a coarse grain).

Add the egg yolks (lightly beaten) and, with the planetary mixer running, add the ice water a little at a time until you get a soft but workable mixture. Let the mixture rest in the fridge for at least an hour covered with cling film.

Take the dough again and roll it out into a rectangle about 3 mm thick. Take a non-stick rectangular tart pan (18x43 cm) and roll out the dough inside. Remove the excess edges with a rolling pin, prick the bottom and let it rest in the fridge for 30 minutes.

Then cook in white (put some parchment paper on the base of the tart with beans, chickpeas or the appropriate weights on top) in a preheated oven at 190 & # 176 for 25 minutes. Open the oven, remove the weights and the paper and continue cooking for another 15 minutes.

Once cooked, let it cool on a grill. Stuffed with a light layer of blackberry jam. Prepare the panna cotta, put the gelatine leaves in cold water. Bring the cream with the milk, the seeds extracted from half a vanilla pod and the sugar to the boil.

When the cream and milk have reached a boil, remove from the heat. At this point, add the squeezed gelatin sheets and mix well until it dissolves. Filter the panna cotta and let it cool for 10 minutes before pouring it over the tart.

Take the shortcrust pastry shell and pour the panna cotta until it is covered. Let it rest in the fridge until the cream is completely firm.

Tart with panna cotta

The tart with panna cotta is a delicious and alternative dessert, a fresh and summer version to serve to relatives and friends a soft and crumbly shortcrust pastry filled with panna cotta.

With the Panna Fresca Chef you will prepare a delicious creamy filling, while the strawberries will be perfect for decorating the tart with their unique scent and flavor alternatively you can decorate this tart with any type of seasonal fruit to taste.

Follow our recipe for a truly perfect dessert.


First, prepare the shortcrust pastry: in a planetary mixer, mix the flour with the cold butter into small pieces using the leaf whisk. When you get a sandblasted mixture, add the egg yolks and the icing sugar, mix for 1 minute and continue to work the pastry on a pastry board for another minute, to mix everything well. Put the dough in the fridge, wrapped in cling film, for 30 minutes.

Roll out the pastry with the help of a rolling pin and place the pastry in a greased and floured tart mold. Prick the surface of the dough and bake at 180 ° C in a hot oven for 25-30 minutes, then take it out of the oven and let it cool.

Prepare the panna cotta : boil the Chef Fresh Cream with the milk, sugar and vanilla seeds, then turn off the heat and add the gelatin sheets previously soaked in water for 10 minutes.

Let the panna cotta cool and pour it on the bottom of the cold tart, then put it in the fridge for 3-4 hours to make it thicken.

Prepare a sauce with half of the strawberries: cut them into small pieces, add the lemon juice and sugar and cook on the stove for a few minutes, until it has a thick consistency.

Spread the strawberry sauce on the surface of the panna cotta, decorate with fresh strawberries to taste and put the tart in the fridge until ready to serve.


Why settle for the panna cotta, when you can have a whole tart with panna cotta and strawberries? There consistency of panna cotta, in fact, lends itself very well to the creation of fillings of this type. This cake in fact remains very soft but compact, thanks to the presence of isinglass. If you want to make a recipe completely vegetarian, you can use other types of gelatin instead of thickeners of vegetable origin.

That today panna cotta is one of the best known and most appreciated desserts in Italy and in the world it is a certainty. However, it is not so certain what theorigin of this simple and tasty dessert. Many clues lead in the direction of Northern Italy and precisely of Piedmont. In fact, it seems that the shepherds of those areas have specialized in many recipes made from cow's milk.

But did you know that the ancient Romans did they know how to process milk to obtain solid derivatives? Already the ancients apparently had learned to make products very similar to those we usually use today in the kitchen such as cream, butter or cheese.

Start by preparing the shortcrust pastry for the base:

Put the room temperature butter and sugar in a bowl and mixing them well.

Add the whole egg and mix so that it is absorbed by the dough.

Gradually join the whole flour mixing well with your hands to form a homogeneous mixture.

Roll out the shortcrust pastry between two sheets of paper oven so that it does not stick and make it a layer of about 1 centimeter.

Put the base of shortcrust pastry in a greased pan for pies or with parchment paper and prick it.

Cover the shortcrust pastry base with a sheet of parchment paper and put dry beans on top to prevent them from swelling during cooking.

Bake the shortcrust pastry base in preheated oven ventilated at 180 ° for 10 minutes then remove the parchment paper and cook for another 5 minutes.

Remove the shortcrust pastry base from the oven and let it cool.

Prepare the panna cotta.

Soak the gelatine leaves in cold water. (You can read HOW TO USE THE FISH GLUE)

Put it on sugar, liquid fresh cream, milk and the inside of the vanilla pod in a saucepan and heat them.

Drain i gelatin sheets soaked in water, squeeze them well with your hands and add them to the saucepan together with the cream and milk.

Stir and let cool.

Spread a layer of Strawberry jam on the basis of cooled shortcrust pastry.

Pour over the layer of jam too cooled panna cotta.

Put the tart in the fridge, taking care not to pour the panna cotta inside e leave it in the fridge to harden for about 3 hours (even better if all night)

When the panna cotta is completely solidified you can decorate it tart with fresh strawberries sliced.


You can make the same recipe with other fruits, too with berries.

You can also put the pureed fruit inside the panna cotta for the tart.

Don't miss my tutorial on HOW TO USE FISH GLUE or SHEETS JELLY.

If you liked this recipe, maybe you might also be interested in it STRAWBERRY COBBLER or even the TART WITH STRAWBERRY COMPOTE or the COOKED CREAM WITH STRAWBERRIES.

Sablé paste

In a bowl, mix the butter (softened at room temperature) with the icing sugar until the mixture is creamy and soft.

Add the egg and continue mixing until the mixture is smooth and creamy.

In a bowl, sift the flour with the chopped almonds. Then add the butter mixture, using a wooden spoon to mix the mixture until a homogeneous and soft dough is obtained. If necessary, add a little milk.

With a rolling pin, roll out the dough between two pieces of parchment paper, and obtain a rectangle of 20 & # 21540 cm. Transfer the dough to an 11 & # 21535 cm rectangular tart pan. Press the edges to make the dough adhere well and remove the excess dough.

Prick the base with the tines of a fork and line the surface of the tart with baking paper and fill it with dried legumes.

Bake in a preheated oven at 180 degrees for 20 minutes. Remove the parchment paper and dried legumes, put the crust back in the oven and cook for another 20/25 minutes. Allow to cool before filling.

Strawberry jelly

Wash and peel the strawberries, then cut them into pieces. Put the strawberries in a saucepan with the sugar and lemon juice.

Put on the heat over medium-high heat. Bring to a boil, cook for about 5 minutes and remove from heat.

Blend the mixture to obtain a smooth sauce. Pass the coulis in a narrow mesh colander, so as to eliminate the seeds, and collect the liquid mixture obtained in a bowl.

In a small bowl, soak the isinglass for 10 minutes. Squeeze the sheet gently to remove excess water.

Combine the isinglass with the strawberry puree. Pour the strawberry puree on the cooled tart and put in the freezer to harden, about two hours.

Panna cotta

In a saucepan, pour the milk, cream, sugar and a few mint leaves. Put on the fire over low heat and heat, but do not boil.

When the sugar has dissolved, remove from the heat, remove the mint and add the vanilla extract.

In a small bowl, soak the isinglass for 10 minutes. Squeeze the sheet gently to remove excess water.

Add the isinglass to the panna cotta. Pour the panna cotta over the strawberry layer and place in the freezer to harden for about 4 hours, or overnight.

Serve the tart decorating it with strawberries. Enjoy!

For other recipes with strawberries, see the collection.

If you are looking for more tart recipes, check out the Tart collection & # 8211 Recipe collection.

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Video: PANNA COTTA original Italian recipe without gelatin (May 2022).