The Christmas cream tart with panettone is a dessert with a scenic appearance, ideal as a centerpiece and to serve to your guests during the Holidays.
This cream tart is also a different way to use panettone. The cream tart is a very trendy dessert lately: it is made up of two layers of shortcrust pastry (or puff pastry, or sponge cake) filled with cream, but the real peculiarity of the cream tart is the decoration, with which you can indulge your creativity.
In anticipation of the upcoming Holidays, I thought of making a cream tart using panettone instead of shortcrust pastry, with a filling of mascarpone cream and white chocolate. I decorated this dessert using dried orange slices, chocolate leaves, a few sprigs of red currant, star anise, and rosemary. Your guests will be amazed!
For other desserts to make during the Holidays, I recommend this collection:
Christmas Desserts
5 desserts with panettone: easy and delicious to make after the holidays
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No cooking
Ingredients
- 2 slices panettone
- 250 g Mascarpone
- 200 ml whipping cream
- 100 g White chocolate
- 50 g Powdered sugar
- 1 sprig Rosemary
- 3 slices orange
- to taste Powdered sugar
- 2 Star anise
- to taste Red currant
- to taste silver pearls
- 20 g Dark chocolate
Tools
- Cookie Cutter
Preparation
To make the Christmas cream tart with panettone, cut two round slices of panettone (1), then use a cookie cutter (8 cm diameter) to cut a hole in the center of each slice (2).
Place the panettone slices on a baking sheet lined with parchment paper and put them in a preheated oven at 250°F for about ten minutes. Just enough time to toast and brown the slices.
Prepare the cream: in a bowl, beat the mascarpone with the powdered sugar until you obtain a smooth cream. Melt the white chocolate in a bain-marie and incorporate it into the mascarpone (the chocolate should be added when it is lukewarm).
Add the whipped cream to the mixture, incorporating the ingredients with a spatula, moving from bottom to top, until you obtain a homogeneous cream.
Transfer the cream to a piping bag with a star nozzle. Place one slice of panettone on a serving plate and create a layer of cream (3). Then place the second slice of panettone on top of the cream (4) and finish with more cream (5). Put it in the refrigerator to rest.
Slice three pieces of orange, dry them with some paper towels and place them on a baking sheet lined with parchment paper. Sprinkle with powdered sugar and put them in a preheated oven at 212°F for about 2 hours. Turn them occasionally and remove them from the oven when they are dried. Then take them out and let them cool (better if done the day before).
Melt the dark chocolate. Take some real or fake leaves and brush them with chocolate. Place them on a plate lined with parchment paper and put them in the refrigerator to harden for 15 minutes. Then carefully remove the leaves from the chocolate: you will obtain chocolate leaves.
Take the dessert from the refrigerator and decorate it with the orange slices, chocolate leaves, silver pearls, some sprigs of red currant, star anise, and rosemary.
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my Instagram or TikTok profile. To see the video recipes, subscribe to the YouTube channel!
To receive new recipes for free every week via email, subscribe to the Newsletter.
Join my Facebook group!
If you want to receive the recipes directly on your phone, subscribe to the Telegram channel.
Sponsored links inserted in the page.
