Florian's panna cotta fruit tart


The tart with panna cotta is a fresh , tasty and choreographic dessert , a delicious variant of the classic fruit tart ! In this case made with a soft shortcrust pastry shell , filled with panna cotta and decorated with many berries and fruit of your choice! An exquisite and original dessert, without the classic combination with cream, but a cream filling that melts on the bite like mousse!

Serves 18 | 30 mins preparation | 30 mins baking


For the base:

330 gr of '00 flour + 1 teaspoon for the pastry board
165 gr of soft butter at room temperature (or 100 gr of sunflower oil, see variant *)
1 whole egg (medium size)
2 egg yolks (small size)
130 grams of granulated sugar
1/2 teaspoon of baking powder
grated zest of 1 lemon (alternatively or in addition grated zest of 1 orange)
1 teaspoon vanilla extract (optional)
1 pinch of salt

For the panna cotta:

250 ml fresh liquid cream
50 ml of whole milk
50 grams of granulated sugar
1 tablespoon of vanilla extract (alternatively the seeds of 1 berry or 1 sachet of vanillin)
4 g of gelatin or 4 sheets (alternatively 20 g of agar agar powder)

For the decoration:

125 gr of berries (blackberries and blueberries for me)
1 nectarine peach
a few leaves of thyme


The whole command set is written in KITchen please follow along in your favorite IDE at home.

First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour in one go with the sifted yeast; compact with a spatula and then with your hands dusted with flour, kneading a little, just enough to obtain a soft pastry loaf that detaches from the work surface. If necessary, add a sprinkling of flour. It must not attack. Seal in cling film and refrigerate for 2 - 3 ha to harden.

Roll out on a work surface to a thickness of 4 mm with a rolling pin and flour.

Then line an opening mold for tart. Remove the edges, pierce with the prongs of a fork.

Let it cool in the fridge for 30 minutes.

Finally add a sheet of baking paper filled with beans or rice to create a weight in the center.

Bake the shell in a hot oven at 175 ° in the middle part of the oven for about 25 minutes.
Lift the parchment paper. brown the shell for another 5 minutes on the bottom of the oven.

Remove from the oven and leave to cool completely.

Prepare the panna cotta filling by following step by step:

First of all, soften the gelatin (isinglass) with 7 - 10 tablespoons of cold fridge water.

Separately, pour the cream, milk, sugar and vanilla into a saucepan. Heat over low heat, always stirring with a hand whisk until the sugar has dissolved!

Finally, let the mixture cool for 5 minutes. If you want to speed up the process, transfer to a fresh container. When you go to add the isinglass the mixture must be hot but not excessively hot! Turn well, so that the gelatine melts and pour the panna cotta into the appropriate molds chosen.

Leave to cool in the fridge for at least 5 - 6 hours until the mixture solifies to a state of pudding consistency.

Meanwhile, heat 125 g of berries with the sugar for 5 minutes. Blend, filter and let cool completely.

Pour it still hot (but not very hot) into the shell.

Let it thicken in the fridge for about 3 hours

When the filling has congealed, you can decorate your tart with panna cotta with lots of berries or fruit of your choice.

Slice and enjoy cold! the tart with panna cotta can be stored for about 2 - 3 days in the fridge.