The longest day of the year is the June solstice (usually 20 or 21 June) in the Northern hemisphere, it is also my little sisters Birthday.
I really wanted to surprise my sister with an extra special strawberry cake (something she would remember in years to come). The base is reminiscent of shortbread, topped with fresh strawberry puree and a yoghurt panna cotta. Light, refreshing and not so filling.
So celebrate the summer solstice (or my sisters Birthday)
Strawberry Panna Cotta Tart
The base is reminiscent of shortbread, topped with fresh strawberry puree and a yoghurt panna cotta. Light, refreshing and not so filling.
Equipment
- 1 tart pan 26 cm
Ingredients
Shortcrust pastry
- 250 g white flour
- 60 g granulated sugar
- 150 g cold butter
- 1 egg
- 1 teaspoon vanille extract
Strawberry puree
- 1 handful strawberries fresh or frozen ones
- 4 teaspoons icing sugar
Panna Cotta
- 300 g heavy cream
- 100 g yoghurt
- 100 g granulated sugar
- 15 g agar agar powder
- 1 tablespoon lemon zest
- 1 teaspoon vanille extract
Garnish
- 250 g strawberries
- 1 handful pistachios
Instructions
Shortcrust pastry
- Preheat the oven to 180 ℃. Spray the tart pan with non-stick spray and set aside.
- Set out an electric stand mixer. Add the cold butter and the sugar. Cream on high until light and fluffy.
- Add the vanilla extract, then slowly add in the flour. Once combined, turn off the mixer as to no overmix the dough.
- Place the dough in the tart pan and use as much flour as needed and roll it out.
- Use a fork to poke holes over the surface of the dough. This helps release steam so the dough hold their shape better.
- Bake for 30 minutes until golden around the edges.
- Take a plate on the top of the pan then flip over. Let it cool.
Strawberry puree
- Place the strawberries and the icing sugar into the blender. Puree the berries until smooth. Set aside.
Panna Cotta
- First, add the cream, sugar and agar agar to a large pan. Whisk until combined.
- Turn on the flame to medium. Heat until the sugar and agar dissolves and the mixture is just about to start boiling. Heat for another 2-3 mins in low flame, mixing constantly and turn off the flame.
- Stir in the yoghurt and lemon zest.
Finish
- Pour the purree on the shortcrust pastry.
- Gently pour the mixture into the cooled tart shell.
- Carefully place the tart in the fridge (not freezer) and chill for at least 4 hours until the pannacotta is set.
- Decorate with fresh cut strawberries and pistachios. Enjoy!
Notes
Your notes:
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