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Triple Berry Panna Cotta Tarts

Prep Time 45 minutes
Cook Time 30 minutes
Chilling time 4 hours
Servings 6 mini tarts or 1- 9" tart
Author Amanda - A Treat Life

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:

  1. 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:

  1. 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.

  2. 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.

  3. 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.

  4. *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.

  5. 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!

  6. The tarts can be kept in the refrigerator for up to 3 days.