Strawberry Panna Cotta Tart with Chocolate Ganache
Description:
One of my favorite desserts is Panna Cotta, a true gift from Italy to the world of culinary delights. Its silky, smooth texture and versatility in flavors make it a timeless treat. This version, with a delicious tart shell, fresh strawberry panna cotta, and rich chocolate ganache, is bound to impress any dessert lover.
Cuisine: Continental
Course: Dessert
Diet: Non-Vegetarian
Ingredients:
For the Tart Shell:
- 1-1/2 cups All Purpose Flour (Maida)
- 1 teaspoon Powdered Sugar
- 1/4 teaspoon Salt
- 4 tablespoons Unsalted Butter, chilled and finely chopped
- Chilled water (as needed)
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 the Chocolate Ganache Layer:
- 100 grams Dark Chocolate
- 100 grams Fresh Cream
For the Garnish:
- Fresh Strawberries, sliced
- Whole Almonds (Badam), slivered
- Pistachios, slivered
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Instructions:
-
Make the Tart Shell:
- Preheat the oven to 180°C.
- In a large mixing bowl, combine melted butter, powdered sugar, and salt. Mix until fully combined.
- Sift the all-purpose flour into the butter-sugar mixture and mix until it forms a crumbly dough.
- Press the dough evenly into the bottom and sides of a tart pan with a removable base.
- Cover the tart shell with cling film and refrigerate for 20 minutes.
- Once chilled, prick the tart shell with a fork to prevent rising during baking.
- Bake at 180°C for around 20 minutes, or until golden brown. Remove from the oven and allow it to cool completely.
-
Make the Strawberry Panna Cotta:
- Chop the strawberries and blend them into a smooth puree (about 1 cup of strawberry puree).
- In a small pan, add 1/4 cup of water and sprinkle the gelatin over it. Let it bloom for 10 minutes.
- In a mixing bowl, whisk together the fresh cream and sugar until it forms stiff peaks.
- Gently fold the bloomed gelatin and strawberry puree into the cream mixture. Be careful not to overbeat the mixture.
- Pour the strawberry panna cotta mixture into the cooled tart shell.
- Place the tart in the freezer and let it set for 2 to 3 hours, or until firm.
-
Make the Chocolate Ganache:
- Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- In a saucepan, heat the cream until it begins to simmer. Pour the hot cream over the chocolate.
- Stir continuously until the chocolate is completely melted and smooth.
- Allow the ganache to cool slightly before spreading it over the set strawberry panna cotta layer.
-
Assemble the Tart:
- Once the chocolate ganache is ready, spread it evenly over the strawberry panna cotta layer. Use a swirl motion to help distribute it evenly.
- Refrigerate the tart for at least 2 hours to allow the ganache to set.
-
Garnish and Serve:
- Before serving, garnish the tart with fresh strawberry slices, slivered almonds, and pistachios.
- Serve this delicious Strawberry Panna Cotta Tart with Chocolate Ganache as a show-stopping dessert after a hearty meal.
Serve it with:
This delightful tart pairs wonderfully with a light Italian dinner, such as Spaghetti Aglio Olio with Parmesan & Greens and Whole Wheat Focaccia Bread for a complete meal experience.
Enjoy your creamy, rich, and irresistible Strawberry Panna Cotta Tart with Chocolate Ganache!
