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Panna Cotta Tarts with Strawberries
Recipe Summary
Yield: Makes six 4-inch tarts
Ingredients
Ingredient Checklist
2 1/2 teaspoons unflavored gelatin
Vegetable oil, for brushing
2 1/2 cups heavy cream
3/4 cup sugar, plus 2 tablespoons, if needed
1/2 cup creme fraiche
1/2 teaspoon pure vanilla extract
Pate Sucree for Tarts
All-purpose flour, for dusting
1 pound strawberries, hulled and halved lengthwise or quartered if large
1 teaspoon balsamic vinegar
Cook's Notes
If your strawberries are sweet, you won’t need as much sugar – use an amount at the lower end of our range in step six.
Gallery
Panna Cotta Tarts with Strawberries
Recipe Summary
Yield: Makes six 4-inch tarts
Gallery
Panna Cotta Tarts with Strawberries
Panna Cotta Tarts with Strawberries
Panna Cotta Tarts with Strawberries
Recipe Summary
Yield: Makes six 4-inch tarts
Recipe Summary
Yield: Makes six 4-inch tarts
Yield: Makes six 4-inch tarts
Makes six 4-inch tarts
Ingredients
Ingredients
- 2 1/2 teaspoons unflavored gelatin
- Vegetable oil, for brushing
- 2 1/2 cups heavy cream
- 3/4 cup sugar, plus 2 tablespoons, if needed
- 1/2 cup creme fraiche
- 1/2 teaspoon pure vanilla extract
- Pate Sucree for Tarts
- All-purpose flour, for dusting
- 1 pound strawberries, hulled and halved lengthwise or quartered if large
- 1 teaspoon balsamic vinegar
Directions
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.
Cook's Notes
If your strawberries are sweet, you won’t need as much sugar – use an amount at the lower end of our range in step six.
Cook’s Notes
If your strawberries are sweet, you won’t need as much sugar – use an amount at the lower end of our range in step six.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Panna Cotta Tarts with Strawberries
- of Reviews
Reviews:
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All Reviews for Panna Cotta Tarts with Strawberries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
