I miss my pomegranate panna cotta very much. It’s almost five years since I made that dessert – I didn’t even realise time passed by so quickly!
There are many reasons for one to fall in love with panna cotta. It is soft and creamy, rather similar to konnyaku jelly but ten times better because it’s not so chewy and artificial in texture. And because it is able to chill to form a custard-like filling, it’s a great option to use as a filling for tarts and cakes alike. I love making and eating panna cotta tarts more so than the typical ones such as fresh fruit tarts and chocolate tarts. And I have got to say that I love this recipe a lot more than my chocolate tart recipe!
This particular Earl Grey panna cotta tart recipe cleverly combines the delicate fragrance of the tea with lemon to give a uniquely light and refreshing taste. It makes you feel neither full nor queasy – just that perfect slice to have for tea. Top it with a stalk of slightly tangy redcurrant and there you have it – the healthiest and most attractive tart for both the young and old.
One more slice, please!
Ingredients (Tart Pastry):
- Egg yolk: 3
- Vanilla seeds: from 1 pod
- Plain flour: 250g
- Icing sugar: 50g
- Unsalted butter: 125g
Ingredients (Panna Cotta Filling):
- Milk: 300ml
- Earl Grey tea sachet: 2
- Lemon zest: of 1 lemon
- Whipping cream: 175ml
- Sugar: 30g
- Gelatin: 2 heaped tsp
- Redcurrants (optional): a few stalks
Method (Tart Pastry):
- Beat egg yolks and vanilla seeds in a mixer till light and creamy.
- Sieve plain flour and icing sugar into a mixing bowl.
- Rub butter into flour mixture.
- Gently mix egg mixture into flour mixture. Knead to form dough.
- Place in cling wrap and chill for 1 hr.
- Preheat oven at 180 degrees Celsius.
- Remove dough from fridge. Leave to room temperature.
- Roll out to 3mm thick. Line a 25-cm pastry tin with the dough, carefully kneading dough into sides of tin and pushing the dough upwards till a few mm above the tin.
- Blind bake with baking paper and rice placed over the top of the pastry for 12min.
- Remove blind bake. Bake for another 10min till golden brown.
- Leave to cool for 10 min.
Method (Panna Cotta Filling):
- Warm milk with Earl Grey tea sachet and lemon zest. Do not boil.
- Remove from heat. Leave to infuse for 1 hr.
- Remove sachets and return to stove. Whisk in cream and sugar.
- Stir in gelatin till dissolved. Remove from heat. Leave to stand for 10min.
- Strain mixture into a jug, then pour strained mixture into tart.
- Leave to chill and set in fridge overnight.
- Garnish with redcurrants to serve.
- This recipe (specifically for the panna cotta filling) was kindly adapted from Kitchen Heals Soul’s ‘Earl Grey Panna Cotta Tarts’.
- Add more gelatin if in doubt to make sure that your panna cotta sets well into a half-jelly-like texture. I believe I must have added insufficient gelatin which resulted in a slightly half-set filling when I was cutting and serving out my tarts!
1 25-cm tart (about 8 slices)