Strawberry Basil Panna Cotta Tart
This Strawberry Panna Cotta Tart is definitely one of my favorite tarts- crispy almond and buttery crust topped with a strawberry jelly and followed by a layer of light basil panna cotta. Basil brings a subtle herbal flavor which brings it to another level. This tart is the perfect dessert for welcoming spring, hope you’ll try it out and enjoy!
Ingredients
Pate Sablee
- 1 stick (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 egg
- 1 ¼ cup (160g) all-purpose flour
- 1/2 cup (50g) ground almonds
- 1/4 tsp (1g) salt
- 1 tbsp (15ml) milk
Strawberry Jelly
- 10 oz (300g) fresh or frozen strawberries , cut into quarters
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
Basil Panna Cotta
- 2/3 cup (160 ml) milk
- 2/3 cup (160 ml) whipping cream
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
- 1/4 cup (50g) sugar
- 1/4 cup (7g) fresh basil leaves
- 1 tsp (5g) vanilla extract
For decoration
- fresh strawberries
- basil leaves or white flowers
- honey , for brushing the strawberries
Instructions
Prepare the crust, the pate sablee.
- In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy.
- In a medium bowl whisk flour with ground almonds and salt and add to butter mixture.
- Use a wooden spoon to incorporate the flour mixture into the butter until combined. Add milk if necessary. Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, form into a rectangular and refrigerate for at least 30 minutes.
- Preheat oven to 350F (180C).
- Roll the dough between two pieces of parchment paper or plastic wrap to a 8×16 in (20x40cm) rectangle.
- Line a 5×14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough.
- Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
- Bake for 20 minutes. Remove the weights and the parchment paper. Return to oven for another 20-25 minutes. Allow to cool before filling.
Prepare the strawberry jelly.
- In a small saucepan place the strawberries, sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 5 minutes and remove from heat. Blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds. Let cool to room temperature.
- In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the strawberry puree.
- Pour the strawberry puree over the cooled crust and refrigerate to set, until panna cotta is prepared.
Prepare Basil Panna Cotta.
- In a medium saucepan bring the cream, milk sugar and basil to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and sieve to remove basil leaves. Add vanilla extract. Let cool to room temperature.
- In a small pan place the gelatin and cold water and let it swell for 5-10 minutes.
- Dissolve gelatin over very low heat and mix with the basil milk mixture.
- Pour the panna cotta mixture over the set strawberry layer and refrigerate for about 4 hours or overnight to set.
- Decorate with fresh strawberries, brush with honey if desired and enjoy.Keep leftovers refrigerated.
Video
Nutrition
Serving: 1 serving out of 10Calories: 293kcalCarbohydrates: 30.1gProtein: 5.4gFat: 17.5gSaturated Fat: 9.4gCholesterol: 60mgSugar: 15.6g