The panna cotta and strawberry tart is an elegant dessert with a delicate flavor. The season of my much-loved strawberries has arrived, and for the occasion I decided to celebrate with a special dessert. This tart features a crunchy almond sable base filled with a strawberry jelly and panna cotta. A flavor mix that’s impossible to resist!
- Difficulty: Medium
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
Ingredients
- 7 tbsp Butter (at room temperature)
- 1/4 cup Powdered sugar
- 1 Egg
- 1 1/3 cups All-purpose flour
- 1/2 cup Ground almonds
- 1 tbsp Milk (if necessary)
- 2 cups Strawberries
- 1/4 cup Sugar
- 1 tbsp Lemon juice
- 1 sheet Gelatin
- 2/3 cup Milk
- 2/3 cup Heavy cream
- 1/4 cup Sugar
- to taste Mint leaves
- 1 tsp Vanilla extract
- 1 3/4 tsp Powdered gelatin
- to taste Strawberries
Tools
- Baking pan
Preparation
To make the panna cotta tart, in a bowl cream the butter (softened to room temperature) with the powdered sugar until you obtain a light, creamy mixture.
Add the egg and continue mixing until the mixture is smooth and homogeneous.
In another bowl sift the flour together with the ground almonds. Add the butter mixture and use a wooden spoon to combine everything until you form a smooth, soft dough. If needed add a little milk.
Roll the dough between two sheets of parchment paper to form a rectangle about 8 x 15.7 in. Transfer the dough to a rectangular tart pan (about 13.8 x 4.3 in). Press the edges to make the dough adhere and remove any excess.
Prick the base with the tines of a fork and line the surface of the tart with parchment paper, then fill it with dried beans or pie weights.
Bake in a preheated oven at 356°F for 20 minutes. Remove the parchment and the dried beans, return the crust to the oven and bake for another 20–25 minutes. Let cool before filling.
Wash and hull the strawberries, then chop them. Put the strawberries in a small saucepan with the sugar and lemon juice.
Place over medium-high heat. Bring to a boil, cook for about 5 minutes and remove from heat.
Blend the mixture until smooth. Pass the coulis through a fine mesh sieve to remove the seeds, collecting the liquid in a bowl.
Soak the gelatin sheet in cold water for 10 minutes. Gently squeeze the sheet to remove excess water.
Add the gelatin to the strawberry purée. Pour the strawberry purée over the cooled tart and place in the freezer to set for about two hours.
In a small saucepan combine the milk, heavy cream, sugar and a few mint leaves. Heat over low heat until warm but do not boil.
When the sugar has dissolved, remove from heat, discard the mint and add the vanilla extract.
Soak the powdered gelatin in cold water for 10 minutes. Gently squeeze to remove excess water.
Add the gelatin to the panna cotta mixture. Pour the panna cotta over the layer of strawberries and place in the freezer to set for about 4 hours, or overnight.
Serve the tart decorated with strawberries. Enjoy!
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