Cherry Panna Cotta Tart

Cherry Panna Cotta Tart
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DISCLAIMER: This recipe is for humans not dogs!

On Friday, one of my housemates said he wanted me to try making something with panna cotta. I wanted to include a baking aspect, and I thought it would be great in a summery tart. Panna cotta is an Italian dessert that literally means “cooked cream.” Since it’s cherry season in Michigan right now, I wanted to add a cherry component in as well.

cherry panna cotta tart

I am always pretty reluctant to make pies and tarts, because the crust is so difficult to do well. Pie crust definitely is not my forte. True to my concerns, I managed to end up with a crack in my tart crust and some of the panna cotta leaked out while it was hardening. Also because pie crust isn’t my thing, I didn’t use my own recipe, and I used the recipe for “the great unshrinkable sweet tart shell” on smittenkitchen. I’ve recreated the recipe below in full for convenience, but you can grab it from the link for sure as well.

cherry panna cotta tart

The panna cotta itself was really pretty quick and simple. I made two batches and put half in wine glasses so I could try some on my own. (Also so that if the tart was inedible, my housemate would still have some to eat). I decided it was really pretty tasty, and it reminded me a bit of Japanese pudding desserts I liked when I was a kid.

cherry panna cotta

I’ll definitely be making more tarts soon so I can figure out how to perfect the crust. The bottom of this tart wasn’t at all soggy and was still nice and crispy, so I know that the leak came from a crack. Overall, the tart came out wonderfully.

A couple notes:

  1. The pie crust requires a lot of resting time. Make it well in advance.
  2. Make extra sure there’s no cracks in the crust or you’ll have leaks.
  3. Eat the tart within 24hrs of making it or it’ll start to get a bit soggy and stale.
  4. Keep in mind that there’s a total of 6.5hrs of resting time throughout the recipe.

 

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4.6 from 5 votes
cherry panna cotta tart
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Cherry Panna Cotta Tart

A 2-layered tart filled with panna cotta and cherry puree.

Servings: 8
Ingredients
The Great Unshrinkable Sweet Tart Shell from Smitten Kitchen
  • 1.5 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 9 tbsp unsalted butter (cold or frozen)
  • 1 egg
Panna Cotta Filling
  • 3/4 cup whole milk
  • 1 tsp unflavored gelatin
  • 1/4 cup granulated sugar
  • 3/4 cup heavy whipping cream
  • 1/4 tsp salt
  • 2 drops vanilla extract
Cherry Puree
  • 6 oz pitted cherries
  • 1 tbsp lemon juice
  • 1/4 cup granulated sugar
  • 1 tsp unflavored gelatin
Instructions
Make and Bake Crust
  1. Mix together dry ingredients

  2. Cut butter into small pieces, and cut into dry ingredients

  3. Using a food processor, pulse until the butter is incorporated. You should have chunks the size of oatmeal flakes and no larger than peas

  4. Put egg on top and break up egg yolk

  5. Pulse until dough starts to come together

  6. Turn dough out and knead lightly until it comes together

  7. Wrap dough in plastic wrap and refrigerate for at least 2 hours

  8. Roll out dough into a 12" diameter circle

  9. Turn dough into tart pan

  10. Fold over extra to make sides double the thickness

  11. Pierce all over with a fork

  12. Put the crust in the freezer for 30min

  13. Preheat oven to 375°F

  14. Butter the shiny side of a piece of foil

  15. Put foil in the pan, and press it tightly against the crust

  16. Bake for 20-25min

  17. Remove foil and bake for another 10min until it begins to brown

  18. Let cool to room temperature

Make Panna Cotta
  1. In a large saucepan, sprinkle gelatin over milk and let sit for 10min

  2. Place on medium heat and add in sugar. Stir until gelatin and sugar have dissolved.

  3. Remove from heat and stir in cream, salt, and vanilla

  4. Once it reaches room temperature, pour the panna cotta into the tart crust

  5. Put tart in fridge or freezer, let sit for 2hrs until it hardens

Make Cherry Puree
  1. Puree cherries in blender

  2. Press puree through a sieve

  3. Sprinkle gelatin over lemon juice and let sit for 10min

  4. Microwave for 10sec

  5. Stir lemon juice/gelatin into cherry puree

  6. Pour cherry puree over panna cotta and fill the tart

  7. Refrigerate for another 2hrs before serving

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