Decadent Strawberry Panna Cotta Tart with Rich Chocolate Ganache

Strawberry Panna Cotta Tart with Chocolate Ganache

This Strawberry Panna Cotta Tart with Chocolate Ganache is a decadent dessert that perfectly combines smooth, velvety panna cotta with a rich chocolate ganache. The buttery tart shell is crisp and golden, while the strawberry-flavored panna cotta adds a refreshing, fruity touch. Topped with a luscious chocolate ganache and garnished with fresh strawberries and slivered nuts, this tart is an indulgent treat that will impress guests and satisfy any sweet tooth. It’s perfect for special occasions, festive gatherings, or a weekend dessert to enjoy with your loved ones.

Ingredients

For the Tart Shell	Quantity
All-purpose flour (Maida)	1-1/2 cups
Powdered sugar	1 teaspoon
Salt	1/4 teaspoon
Unsalted butter (chilled, finely chopped)	4 tablespoons
Chilled water	As needed

For the Strawberry Panna Cotta	Quantity
Fresh strawberries	400 grams
Fresh cream	1-1/2 cups
Unflavored gelatin	2-1/4 teaspoons
Confectioners sugar	1/4 cup
Salt	1/8 teaspoon

For the Chocolate Ganache	Quantity
Dark chocolate	100 grams
Fresh cream	100 grams

For Garnish	Quantity
Fresh strawberries	A few, for garnish
Slivered almonds (Badam)	As needed
Slivered pistachios	As needed

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Preparation Time

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Servings: 6

Cuisine: Continental

Course: Dessert

Diet: Non-Vegetarian

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Instructions

1. Preparing the Tart Shell:

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   • Preheat your oven to 180°C (350°F) to bake the tart shell.
   • In a large mixing bowl, combine the melted butter, powdered sugar, and salt. Mix well until everything is evenly combined.
   • Sift the all-purpose flour into the butter mixture, stirring until the mixture resembles a soft, crumbly dough.
   • Using your fingers or palms, evenly spread the dough across the bottom and sides of a tart pan with a removable base. A tart pan with a removable bottom is ideal, as it makes it easy to remove the tart for serving.
   • Cover the tart shell with plastic wrap and refrigerate for 20 minutes to firm up the dough.
   • Once chilled, prick the base of the tart shell with a fork. This prevents the crust from puffing up while baking.
   • Bake the tart shell in the preheated oven for about 20 minutes, or until it turns golden brown. Remove it from the oven and set it aside to cool completely.

2. Making the Strawberry Panna Cotta:

   • Chop the strawberries and blend them in a blender until smooth to make a strawberry puree. This should yield approximately 1 cup of puree.
   • In a small pan, take 1/4 cup of water and sprinkle the gelatin over it. Let it sit for about 10 minutes to bloom (absorb the water).
   • In a mixing bowl, whisk the fresh cream and confectioners sugar until the mixture forms stiff peaks.
   • Gently fold in the bloomed gelatin and the strawberry puree into the whipped cream, ensuring everything is well combined. Be careful not to overmix.
   • Pour the strawberry panna cotta mixture into the chilled tart shell, spreading it evenly. Place the tart in the freezer for at least 2 to 3 hours to set. The panna cotta should firm up and hold its shape.

3. Preparing the Chocolate Ganache:

   • Chop the dark chocolate into small pieces for easy melting.
   • Place the chopped chocolate in a heatproof bowl, and add the fresh cream.
   • Set the bowl over a double boiler, or use a microwave in short bursts, stirring frequently, until the chocolate and cream are melted together and smooth.
   • Allow the ganache to cool slightly before using.

4. Assembling the Tart:

   • Once the panna cotta is set in the tart shell, pour the cooled chocolate ganache over the top of the panna cotta layer. Spread it evenly with a spatula, giving it a slight swirl for a beautiful finish.
   • Place the tart back in the refrigerator for at least 2 more hours to allow the ganache to set properly.

5. Garnishing and Serving:

   • Before serving, garnish the tart with fresh strawberries, slivered almonds (Badam), and slivered pistachios for a delightful crunch and a burst of color.
   • Serve chilled and enjoy the perfect balance of creamy, fruity, and chocolatey flavors.

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Additional Tips:

• Tart Shell: Ensure your tart shell is thoroughly cooled before filling it with the panna cotta mixture to avoid any melting or sogginess.
• Panna Cotta: You can use other berries like raspberries or blueberries for variation. Just ensure the puree is smooth.
• Chocolate Ganache: The ganache should be slightly warm but not too hot when spreading it over the panna cotta layer, as it could melt the panna cotta.

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This delightful Strawberry Panna Cotta Tart with Chocolate Ganache is a show-stopping dessert that brings together the best of both worlds—fruity, creamy panna cotta and rich, velvety chocolate ganache. Its layered textures and beautiful presentation make it an ideal choice for special occasions. Pair it with a rich cup of coffee or serve it after a hearty Italian meal, like Spaghetti Aglio Olio with Parmesan & Greens and Whole Wheat Focaccia Bread, for the ultimate dining experience.

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Nutritional Information (Per Serving):

• Calories: ~320 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 4g
• Fiber: 2g
• Sugar: 18g