We’re starting this week off on a sweet note. This is the last official week of summer and there’s just a few more still-in-season recipes I think you’ll enjoy and perhaps can make for a little while longer. Because at least here in Los Angeles, it feels nothing like fall outside. Well, at least from inside the house and what the temperatures read. The horrible fires here have us staying indoors. We’re on our eighth day inside, and yeah it’s been “tough” not being able to take the kids outside to play, but no where near what others are going through from the people who are right in the middle of it and have had to evacuate, to those who have lost so much and the firefighters who are doing everything they can to battle the flames and keep others safe. My heart truly goes out to everyone.
So, I think starting this Monday with a little treat and something pretty to look at, maybe is exactly what we could all use. These Triple Berry Panna Cotta Tarts are infused with so much fresh berry flavor from the blueberries, blackberries and raspberries and have a divine, silky texture. Then the shortbread crust is the perfect compliment to the smooth filling. And they sure are cute in the little heart shapes, don’t you think? But don’t worry, they will look just as darling in small rounds or one big tart. You can adapt the recipe to use whatever you have on hand. And you know what, if you don’t have any type of tart pan at all, you can still make this and pour the panna cotta into little glasses. It’s gorgeous that way too especially with a few extra berries thrown on top. Now, let’s get talking about how easy these are to make….
You start by infusing some cream with a couple cups of fresh berries and a little sugar over the stove-top. Then you turn the heat off and set that aside to develop all it’s berry-tastic flavor and take on a beautiful color. Meanwhile, you move on to the crust.
For these tarts we’ll be using a simple shortbread crust. Don’t worry, we’re not busting out the mixer or food processor for this one. All you’ve got to do is whisk together some confectioner’s sugar, flour and a little salt in a bowl. Pour in melted butter and a dash of vanilla, then gently mix to combine. Press it into the bottom of several mini or one 8/9″ tart pan and chill in the refrigerator for about 15 minutes.
And while the crust is chilling, you’ll get back to the panna cotta mixture. (The timing really works best in this order.) If you’re not familiar with a panna cotta, it’s an Italian dessert which translates into “cooked cream.” The cream is combined with a little sugar and sometimes other flavorings like coffee, vanilla, spices, fruit or even chocolate and in order for it to truly be a panna cotta, it must indeed be cooked (read-boiled) on the stove. It gets brought to just almost a boil, then turned off. In today’s recipe, we’ll let the berries steep for about 30 minutes after turning it off. During that time we’ll bake and cool our crust. (fyi, boiling it for longer could result in a grainier texture. We’re aiming for silky, smooth.)
Then when the cream has taken on a ton of the berry flavor and color, we’ll bring it back up to heat. When it just barely comes to a boil, it’s removed from the heat and strained into a large measuring glass or bowl. At this point, gelatin is stirred in and how much will depend on whether or not you are making a panna cotta which will be unmolded once it sets in the refrigerator or will stay in glasses. (Both presentations are beautiful, it just depends on the look you’re going for, and how easy you want to keep things. Served in glasses, being the easiest.) The for this panna cotta, to finish the cream, a little Greek yogurt and a pinch of salt are whisked in until smooth.
Then, some like to pour it straight into the glasses at this point. But, I think whether you’ll be pouring it into a glass or a crust, letting it come to room temp is best. If you were to pour the hot mixture into the cooled crust, you’ll risk a soggy crust. But also, if you pour the hot panna cotta straight into the glasses, the panna cotta can sometimes vary in color from top to bottom. Just a little restaurant thing I learned after having to make hundreds of panna cottas for various event.
So, once it’s room temperature, you’ll pour it into the tart shells and refrigerate it for 4 hours or more until set. Then once it’s ready, you can top it with whatever garnish you’d like. Something relating to what’s inside is always a nice idea or another flavor that balances the cream works well too. In the case of today’s tarts, we will garnish with more fresh berries. The combo of the sweet berry cream and the slightly tart fresh berries is truly delicious. And I think the colors are stunning together.
I think this dessert will become a new favorite. So far, I’ve only seen swoons and smiles when serving it and I hope you’ll get the same reaction. Baking and creating something with your own two hands and sharing that love with others is a wonderful thing. Even more so if it makes both their hearts and bellies happy. Hope this is the start to a great week for everyone!
Triple Berry Panna Cotta Tarts
Ingredients
For the shortbread crust:
- 1 1/2 cups (192g) all-purpose flour
- 1/4 cup + 2 tbsps (37g) confectioner's sugar
- 1/4 tsp kosher salt
- 1/2 cup + 2 tbsps(141g) butter, melted & slightly cooled
- 1/2 tsp pure vanailla extract
For the triple berry panna cotta:
- 1 1/4 cups heavy cream
- 1/4 cup (50g) granulated sugar
- 2 cups fresh berries (blueberries, blackberries & raspberries)
- 1 1/2 sheets gelatin (or 2 tsps powdered gelatin)
- 2 oz Greek yogurt
- pinch of kosher salt
- More berries to garnish
Instructions
For the shortbread crust:
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Add the flour, confectioner's sugar and salt to medium-sized bowl and stir to combine. Pour in the cool, melted butter and the vanilla and stir until just combined. Pour the crust into your mini tart pans or one large tart pan and use your fingertips to press the crust into the bottom and up the sides of the pan(s). A glass or back of a spoon can help to smooth it out. Carefully pierce the bottom with a few pokes from the tines of a fork. Set in the freezer for 5 minutes or refrigerator for 15 minutes. Preheat the oven to 350F/ 177C.
For the triple berry panna cotta:
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Place the cream, sugar and berries into a medium-sized saucepan. Bring to a almost a simmer over medium heat. Then turn the heat off and use a potato masher or fork to mash the berries. Set aside to let the berries infuse with the cream.
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While the berries do their magic, pop the crust into the preheated oven and bake until golden brown, about 15-20 minutes. When done, set on a wire rack to cool completely.
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Then when the cream is ready, turn the heat back on and bring it up to just barely a boil. During this time "bloom" the leaf and a half of gelatin in a bowl of ice water until soft. Once the cream has come up to just a boil, strain it into a large glass measuring cup or bowl pushing as much liquid through the strainer while pushing down on the berries as much as possible. Then squeeze all the excess water from the gelatin and stir into the cream. Then whisk in the 2oz of Greek yogurt and pinch of salt until completely smooth. Set aside or in the refrigerator and whisk every 5 or 10 minutes until room temperature.
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*If using powdered gelatin- sprinkle 2 tsps of powdered gelatin over 1/4 cup of milk or water and let sit for 5-10 minutes until the granules have dissolved. (Do this just before reheating the cream.) After straining the cream, stir in the gelatin, then stir in the yogurt once the gelatin is completely incorporated. (If the gelatin doesn't fully dissolve, you'll need to stir the cream and gelatin mixture over low heat until it's dissolved.
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Once the panna cotta is cool, pour it into the tart shell(s). Set in the refrigerator for 4 hours or more to chill and become set. Top with more fresh berries or garnish of choice and enjoy!
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The tarts can be kept in the refrigerator for up to 3 days.
