Strawberry Panna Cotta Tart With Chocolate Ganache Recipe
A smooth and velvety Strawberry Panna Cotta nestled in a crisp tart shell topped with a deliciously smooth chocolate ganache and finally garnished with chopped nuts and strawberries.
One of my favorite dessert is Panna Cotta. It's Italy's one of the best gift to the culinary world. Not only it's easy to make, but it's silky smooth in terms of texture and can be made with so many different flavours.
Since it's strawberry season, making the strawberry panna cotta, with a little twist is the idea. For acomplete dessert, the panna cotta is set inside a tart shell and topped it with a layer of dark chocolate ganache. The crunchy tart with velvety panna cotta really elevates the dish in terms of texture. And of course, the combination of chocolate and strawberry is a match made in heaven.
Serve Strawberry Panna Cotta Tart With Chocolate Ganache as a dessert after a elaborate Sunday Night Italian feast of Spaghetti Aglio Olio With Parmesan & Greens Recipe and Whole Wheat Focaccia Bread.
If you like this recipe of Strawberry Panna Cotta Tart, here are a few more Panna Cotta Recipes for your weekend desserts
25 M
40 M
65 M
6 Servings
Ingredients
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For the tart shell
- 1-1/2 cups All Purpose Flour (Maida)
- 1 teaspoon Sugar , powdered
- 1/4 teaspoon Salt
- 4 tablespoons Butter (unsalted) , chilled and finely chopped
- Chilled water For the strawberry panna cotta layer:
- 400 grams Strawberries
- 1-1/2 cups Fresh cream
- 2-1/4 teaspoons Gelatin , unflavoured
- 1/4 cup Confectioners sugar
- 1/8 teaspoon Salt For chocolate ganache layer
- 100 grams Dark chocolate
- 100 grams Fresh cream For the garnish:
- Strawberries , a few
- Badam (Almond) , slivered
- Pistachios , slivered
How to make Strawberry Panna Cotta Tart With Chocolate Ganache Recipe
To begin making Strawberry Panna Cotta Tart With Chocolate Ganache Recipe, first preheat your oven at 180°C to make the tart shell.
In a large mixing bowl, combine melted butter, powdered sugar and salt. Mix well until all ingredients are combined.
Sift all purpose flour into the butter and sugar mix until the mixture looks like soft crumbly dough.
Using your palm and fingers, spread this dough evenly on the bottom and the sides of a tart pan with a removable base. Use a tart shell with removable bottom as it is easy to remove the whole tart from it and hence making it easy to cut and serve.
Cover the tart shell with a cling film and refrigerate for 20 minutes. Once done, prick the shell all over with a fork; this is done so that the tart shell does not rise while it gets baked.
Bake the tart shell at 180°C for around 20 mins or until golden brown. Remove from the oven and keep it aside to cool down.
The next step is to make the Strawberry Panna Cotta. Chop the strawberries and blend them in a blender to make a fine puree. It will yield approximately 1 cup of strawberry puree.
In a pan, take 1/4 cup of water and sprinkle the gelatin over it. Keep it aside for 10 minutes. The gelatine will bloom.
Whisk the cream and sugar until smooth and form stiff peaks. Fold the gelatin and the strawberry puree into the cream mixture until well combine.
Take care not to overbeat the mixture.
Pour the strawberry Panna Cotta into chilled tart shell and keep it in the freezer to set for at least 2 to 3 hours. Once set, you can pour the chocolate Ganache we make below to the tart.
Next, for the Chocolate Ganache. Chop the dark chocolate into small pieces, add it into the saucepan. Add cream to the chocolate and place it over a double boiler. Keep stirring it until the chocolate ganache becomes nice and smooth. Allow it to cool a bit.
Spread the Chocolate Ganache immediately over the strawberry panna cotta layer and give it a swirl so that the ganache spreads evenly.
Keep the Strawberry Panna Cotta Tart Recipe in refrigerator to set for at least 2 hours before serving.
Garnish the Strawberry Panna Cotta Tart with fresh strawberries, chopped almonds and pistachios
Serve Strawberry Panna Cotta Tart With Chocolate Ganache as a dessert after a Sunday Night Italian feast of Spaghetti Aglio Olio With Parmesan & Greens Recipe and Whole Wheat Focaccia Bread.
Navneet Kaur
I have worked with Infosys for a year and a half, but due to some health issues, I had to resign from the job. After that I found solace in baking. Baking is therapeutic for me. In simple words, it makes me happy. As a kid, I always used to binge on the cakes which my mother used to bake on weekends. So my mother is the inspiration behind my love for baking. The best part is the appreciation you get when you cook something with so much love & passion. It’s like instant reward. But the thing that really makes a cook happy is when someone gets inspired by you. And thats what I want to achieve. That’s the reason I would like to share my recipes on this platform. You never know... who you might inspire!!
