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
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