Strawberry and Raspberry Panna Cotta Tart Recipe

Are you craving a dessert that combines the freshness of ripe strawberries and raspberries with the creamy indulgence of panna cotta, but you’re unsure where to find the perfect recipe?

Look no further! Indulge in our Strawberry and Raspberry Panna Cotta Tart, a divine fusion of fruity sweetness and velvety smoothness that will tantalize your taste buds and elevate your dessert game to new heights.

In this delectable recipe, we’ll guide you through the simple steps to create a tantalizing tart that’s not only visually stunning but also bursting with the vibrant flavors of summer berries, promising a dessert experience that’s nothing short of unforgettable.

Ingredients

For the Coconut Shortcrust Pastry:

• 250g gluten-free flour specific for shortcrust pastry
• 100g desiccated coconut
• 3g baking powder
• 130g butter
• 110g caster sugar
• 2 eggs
• A pinch of salt

For the Raspberry and Strawberry Compote:

• 100g strawberries
• 100g raspberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Yogurt Panna Cotta:

• 150g strawberries
• 170g raspberries
• 2 tablespoons caster sugar
• Juice of 1 lemon
• 400ml fresh cream
• 250g full-fat Greek yogurt
• 12g gelatin sheets

For Decoration:

• Fresh strawberries
• Fresh raspberries
• Fresh mint leaves

Instructions

1. Begin by making the coconut shortcrust pastry. In a mixing bowl, combine the gluten-free flour, desiccated coconut, baking powder, butter, caster sugar, eggs, and a pinch of salt. Mix until a dough forms, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. While the pastry chills, prepare the raspberry and strawberry compote. In a saucepan, cook the strawberries and raspberries with sugar, lemon juice, and cornstarch until thickened. Set aside to cool.
3. Preheat the oven to 180°C (350°F). Roll out the chilled pastry and line a 22cm diameter tart tin. Prick the base with a fork and bake in the preheated oven for 15-20 minutes or until golden brown. Allow to cool.
4. Meanwhile, prepare the yogurt panna cotta. Blend the strawberries and raspberries with sugar and lemon juice. Add the fresh cream and Greek yogurt, mix well.
5. Soften the gelatin sheets in cold water, then dissolve them in a saucepan with a little warm cream. Stir the gelatin mixture into the fruit and yogurt mixture.
6. Pour the panna cotta mixture over the cooled tart base and refrigerate for at least 4 hours or until set.
7. Before serving, decorate the tart with fresh strawberries, raspberries, and mint leaves.

Conclusion

The Strawberry and Raspberry Panna Cotta Tart is a masterpiece of flavor and texture, combining the freshness of strawberries and raspberries with the creaminess of panna cotta and the crunch of coconut shortcrust pastry.

This delightful dessert not only tantalizes the taste buds but also captivates the eyes with its vibrant colors and beautiful presentation. It’s a perfect indulgence for any occasion, whether you’re hosting a dinner party or simply treating yourself to something special.

So why not elevate your dessert game and impress your guests with this Strawberry and Raspberry Panna Cotta Tart? With its harmonious blend of sweet and tangy flavors, it’s sure to become a favorite in your repertoire of dessert recipes. Enjoy the experience of creating and savoring this delightful treat.