Raspberry Panna Cotta Tart

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons unflavored gelatin
• 1/4 cup whole milk
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 sheet puff pastry, thawed

Instructions

Make the Panna Cotta Filling

1. In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it soften for 5 minutes.
2. In a medium saucepan, combine the cream, sugar, and softened gelatin. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and stir in the milk, egg yolks, and vanilla extract. Let it cool to room temperature.

Assemble and Bake the Tart

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry to a thickness of about 1/8 inch.
3. Transfer the pastry to the prepared baking sheet and spread it evenly to form a rectangle about 12 inches wide and 16 inches long.
4. Arrange the fresh raspberries on one half of the pastry, leaving a 1-inch border around the edges.

Make the Panna Cotta Filling

5. Pour the cooled panna cotta mixture over the raspberries.
6. Fold the other half of the pastry over the filling to form a triangle or rectangle shape, pressing the edges to seal.
7. Brush the top of the pastry with the beaten egg for a golden glaze.

Bake and Chill the Tart

8. Bake the tart for 25-30 minutes, or until the pastry is golden brown.
9. Let it cool completely on a wire rack.
10. Once cooled, refrigerate the tart for at least 2 hours to allow the panna cotta filling to set.

Serve

11. Slice the tart into wedges and serve chilled, garnished with fresh raspberries if desired.