zoom Martha Collison's vanilla panna cotta tart with berries

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    Martha Collison's vanilla panna cotta tart with berries

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    Martha Collison's vanilla panna cotta tart with berries

    Encasing silky smooth panna cotta in pastry gives this dessert the texture it has always needed. It will keep for a couple of days in the fridge before it is garnished, so makes a fab make-ahead pudding 

    • Preparation time: 40-45 minutes + chilling and cooling
    • Cooking time: 30 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes + chilling and cooling

    Serves: 10 - 12

    Ingredients

    FOR THE PASTRY CASE
    200g plain flour
    20g ground almonds
    35g icing sugar
    125g cold butter, diced
    1 medium Waitrose British Blacktail Free Range Egg yolk

    FOR THE FILLING
    4 x 2g gelatine leaves
    400ml double cream
    250ml whole milk
    125g caster sugar
    1 vanilla pod, seeds scraped out
    100g raspberries
    100g blackberries
    Juice of ½ lemon
    2 sprigs mint leaves, torn
    1 tbsp caster sugar  

    Method

    1. Place the flour, almonds and icing sugar into a large bowl and mix all the ingredients together until they are well combined. Add the butter and rub the cubes into the dry ingredients until you get a mixture that looks like fine breadcrumbs.

    2. Add the egg yolk and 1 tablespoon of cold water and stir into the flour with a round-ended knife until the mixture starts to clump together. Turn the contents of the bowl onto a large piece of clingfilm and knead briefly until all the pastry has come together into a ball, then wrap and chill for 30 minutes.

    3. Preheat the oven to 180°C, gas mark 4 and place a 23cm loose-bottomed fluted tart tin onto a baking tray. Roll the chilled pastry out between two pieces of clingfilm into a circle about 5cm wider than the tin. Press the pastry into the tin, prick the base with a fork and roll a rolling pin over the top to cut the excess pastry off.

    4. Line the pastry with a scrunched piece of baking parchment and fill with baking beans, rice or pulses. Bake for 20 minutes, then remove the tart from the oven and take out the filling and parchment paper, then bake for a further 10 minutes so the base of the pastry is crisp. Allow to cool completely before filling.

    5. To make the panna cotta filling, soak the gelatine leaves in a bowl of cold water and leave to soften for a few minutes. Pour the cream, milk, sugar and seeds from the vanilla pod into a saucepan and heat gently until the sugar has dissolved and the mixture is beginning to bubble, then remove from the heat.

    6. Squeeze out the gelatine and then stir into the warm cream mixture until it has dissolved. Pour the mixture through a sieve into the cool pastry case, filling it right up to the top, leave to cool then chill in the fridge for at least 4 hours or overnight until set.

    7. To finish, macerate the raspberries and blackberries by placing them into a small bowl with the lemon juice, torn mint and caster sugar. Stir through and leave for 15 minutes before using to decorate the set tart. Serve straight away.
     

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