PANNA COTTA TARTS WITH STRAWBERRIES
A crisp shell of pâté sucrée and strawberry sauce set off a vanilla-scented panna cotta, which is an Italian "cooked-cream" dessert thickened with gelatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4-inch tarts
Number Of Ingredients 10
Steps:
- Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
- Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
- Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
- Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
- Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
- Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
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Karinathapamagar Karinathapamagar
[email protected]I would definitely recommend this recipe to anyone who loves panna cotta and strawberries.
Tamirat Mikael
[email protected]These tarts are a bit pricey to make, but they're worth every penny.
md emon aslam
[email protected]I've made these tarts several times and they're always a hit. They're so easy to make and they always turn out perfectly.
Danijel Brkic
[email protected]These tarts are perfect for a summer party. They're light and refreshing, and they look so pretty.
Dzam Ogba
[email protected]I'm not a huge fan of strawberries, so I used raspberries instead. They were still delicious!
VINOTH KUMAR
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort.
DJKillahKutzOfficialUK Righteous
[email protected]The only thing I would change about this recipe is to use a different type of crust. The graham cracker crust was a little too sweet for my taste.
Francisca Adoma
[email protected]I made these tarts for a party and they were a huge hit. Everyone loved them!
Daniel Osasuyi Iyosayi (God'slight)
[email protected]These tarts are so pretty and elegant, they're perfect for a special occasion.
Daniel Ftv
[email protected]I was a little skeptical about making these tarts because I'm not a big fan of panna cotta, but I was pleasantly surprised. The panna cotta was light and airy, and the strawberry sauce was the perfect complement.
Rass Davido
[email protected]These tarts are absolutely delicious! The panna cotta is creamy and smooth, and the strawberries add a perfect pop of sweetness and tartness.
Vusi Vincent Moshodi
[email protected]I've never made panna cotta before, but this recipe made it easy and fun. The tarts turned out perfectly and were a big hit with my family.