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Lemon Ginger Panna Cotta Tart

2023-02-20 - Written by: Emma Taylor

italian dessert tart

Lemon Ginger Panna Cotta Tart

A creamy lemon panna cotta filling topped with a layer of spiced ginger compote and baked in a flaky pastry crust.

Lemon Ginger Panna Cotta Tart

Ingredients:

  • For the crust:
    • 1 1/2 cups all-purpose flour
    • 1/4 cup confectioners' sugar
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, chilled and cut into small pieces
  • For the panna cotta filling:
    • 1 cup heavy cream
    • 1/2 cup granulated sugar
    • 2 large egg yolks
    • 1 tablespoon grated lemon zest
    • 2 tablespoons freshly squeezed lemon juice
    • 1/4 teaspoon kosher salt
  • For the ginger compote:
    • 1 cup granulated sugar
    • 1/2 cup water
    • 1/4 cup freshly squeezed ginger syrup (see note)
    • 1 tablespoon grated fresh ginger

Instructions:

Make the crust:

  1. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  2. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  3. Gradually pour in 1/4 cup ice-cold water while stirring with a fork until the dough comes together in a ball.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Make the panna cotta filling:

  1. In a small bowl, whisk together cream, sugar, egg yolks, lemon zest, lemon juice, and salt until smooth.
  2. Pour the mixture into a clean glass bottle with a tight-fitting lid and refrigerate for at least 2 hours or overnight.

Make the ginger compote:

  1. In a medium saucepan, combine granulated sugar and water.
  2. Add the ginger syrup and grated fresh ginger.
  3. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes or until the mixture thickens slightly.

Assemble the tart:

  1. Preheat the oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
  3. Transfer the dough to a 9-inch tart pan with a removable bottom.
  4. Trim the edges and prick the bottom of the crust with a fork to prevent it from bubbling up during baking.
  5. Line the crust with parchment paper and fill with pie weights or dried beans.
  6. Bake for 15-20 minutes, then remove the parchment paper and pie weights or beans.
  7. Reduce the oven temperature to 350°F (180°C).
  8. Pour the chilled panna cotta mixture into the baked crust.
  9. Top with the ginger compote and bake for an additional 25-30 minutes or until the filling is set.

Serve:

  1. Remove from the oven and let cool to room temperature.
  2. Refrigerate for at least 2 hours before serving.
  3. Slice and serve chilled, garnished with fresh lemon zest and a sprinkle of confectioners' sugar if desired.

Note: To make ginger syrup, combine equal parts granulated sugar and water in a saucepan and add sliced fresh ginger. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes or until the mixture thickens slightly. Strain and store in an airtight container in the refrigerator for up to 1 week.