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Raspberry Basil Panna Cotta Tart

2023-02-20 - Written by: Giulia Bianchi

Tart Panna Cotta Raspberry Basil

Raspberry Basil Panna Cotta Tart

A creamy panna cotta filling infused with the sweetness of raspberries and the subtle flavor of basil, atop a buttery pastry crust.

Raspberry Basil Panna Cotta Tart

Description

A creamy panna cotta filling infused with the sweetness of raspberries and the subtle flavor of basil, atop a buttery pastry crust.

Ingredients

For the Pastry Crust

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 egg, lightly beaten

For the Panna Cotta Filling

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh basil leaves
  • 1 tablespoon vanilla extract

Instructions

For the Pastry Crust

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
  3. Add the cold butter to the flour mixture and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
  4. Gradually pour in the ice-cold water while gently stirring with a fork until the dough comes together in a ball.
  5. Turn the dough out onto a lightly floured surface and roll out to about 1/8 inch thickness.
  6. Transfer the pastry to a 9-inch tart pan with a removable bottom and trim the edges to fit.

For the Panna Cotta Filling

  1. In a medium saucepan, combine the heavy cream, whole milk, honey, and kosher salt.
  2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
  3. Remove from heat and let steep for 10 minutes with the raspberries and basil leaves.
  4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids.
  5. Stir in the vanilla extract.

Assembly

  1. Roll out the pastry crust to fit a 9-inch tart pan with a removable bottom.
  2. Trim the edges and press the pastry into the corners of the pan.
  3. Prick the bottom with a fork to prevent it from bubbling up during baking.
  4. Line the pastry shell with parchment paper and fill with pie weights or dried beans.
  5. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
  6. Return the crust to the oven and bake for an additional 10-12 minutes, or until lightly golden.

Panna Cotta Filling

  1. Pour the panna cotta mixture into the baked pastry shell.
  2. Refrigerate for at least 4 hours or overnight to set the filling.

Serve

  1. Remove the tart from the refrigerator and let it sit at room temperature for 30 minutes before serving.
  2. Garnish with additional fresh raspberries and basil leaves, if desired.