{"id":10484,"date":"2017-11-11T14:20:04","date_gmt":"2017-11-11T06:20:04","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10484"},"modified":"2017-11-11T14:20:45","modified_gmt":"2017-11-11T06:20:45","slug":"english-style-earl-grey-lemon-panna-cotta-tart","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10484","title":{"rendered":"English Style Earl Grey &#038; Lemon Panna Cotta Tart"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10487\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/08\/Earl-Grey-Panna-Cotta-Tart.jpg\" alt=\"Earl Grey Panna Cotta Tart\" width=\"650\" height=\"532\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10486\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/08\/Earl-Grey-Panna-Cotta-Tart-3.jpg\" alt=\"Earl Grey Panna Cotta Tart 3\" width=\"650\" height=\"407\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">I miss my <strong><a href=\"https:\/\/peepor.net\/pint\/blog\/?p=4045\">pomegranate panna cotta<\/a><\/strong> very much. It&#8217;s almost five years since I made that dessert &#8211; I didn&#8217;t even realise time passed by so quickly!<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">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&#8217;s not so chewy and artificial in texture. And because it is able to chill to form a custard-like filling, it&#8217;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 <strong><a href=\"https:\/\/peepor.net\/pint\/blog\/?p=10095\">chocolate tart<\/a> <\/strong>recipe!<\/p>\n<p style=\"text-align: justify;\">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 &#8211; just that perfect slice to have for tea. Top it with a stalk of slightly tangy redcurrant and there you have it &#8211; the healthiest and most attractive tart for both the young and old.<\/p>\n<p style=\"text-align: justify;\">One more slice, please!<\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients (Tart Pastry):<\/strong><\/em><\/p>\n<ul>\n<li>Egg yolk: 3<\/li>\n<li>Vanilla seeds: from 1 pod<\/li>\n<li>Plain flour: 250g<\/li>\n<li>Icing sugar: 50g<\/li>\n<li>Unsalted butter: 125g<\/li>\n<\/ul>\n<p><em><strong>Ingredients (Panna Cotta Filling):<\/strong><\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">Milk: 300ml<\/li>\n<li style=\"text-align: justify;\">Earl Grey tea sachet: 2<\/li>\n<li style=\"text-align: justify;\">Lemon zest: of 1 lemon<\/li>\n<li style=\"text-align: justify;\">Whipping cream: 175ml<\/li>\n<li style=\"text-align: justify;\">Sugar: 30g<\/li>\n<li style=\"text-align: justify;\">Gelatin: 2 heaped tsp<\/li>\n<li style=\"text-align: justify;\">Redcurrants (optional): a few stalks<\/li>\n<\/ul>\n<p><em><strong>Method (Tart Pastry):<\/strong><\/em><\/p>\n<ol>\n<li>Beat egg yolks and vanilla seeds in a mixer till light and creamy.<\/li>\n<li>Sieve plain flour and icing sugar into a mixing bowl.<\/li>\n<li>Rub butter into flour mixture.<\/li>\n<li>Gently mix egg mixture into flour mixture. Knead to form dough.<\/li>\n<li>Place in cling wrap and chill for 1 hr.<\/li>\n<li>Preheat oven at 180 degrees Celsius.<\/li>\n<li>Remove dough from fridge. Leave to room temperature.<\/li>\n<li>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.<\/li>\n<li>Blind bake with baking paper and rice placed over the top of the pastry for 12min.<\/li>\n<li>Remove blind bake. Bake for another 10min till golden brown.<\/li>\n<li>Leave to cool for 10 min.<\/li>\n<\/ol>\n<p><em><strong>Method (Panna Cotta Filling):<\/strong><\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Warm milk with Earl Grey tea sachet and lemon zest. Do not boil.<\/li>\n<li style=\"text-align: justify;\">Remove from heat. Leave to infuse for 1 hr.<\/li>\n<li style=\"text-align: justify;\">Remove sachets and return to stove. Whisk in cream and sugar.<\/li>\n<li style=\"text-align: justify;\">Stir in gelatin till dissolved. Remove from heat. Leave to stand for 10min.<\/li>\n<li style=\"text-align: justify;\">Strain mixture into a jug, then pour strained mixture into tart.<\/li>\n<li style=\"text-align: justify;\">Leave to chill and set in fridge overnight.<\/li>\n<li style=\"text-align: justify;\">Garnish with redcurrants to serve.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/08\/Earl-Grey-Panna-Cotta-Tart-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10485\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2017\/08\/Earl-Grey-Panna-Cotta-Tart-2.jpg\" alt=\"Earl Grey Panna Cotta Tart 2\" width=\"650\" height=\"435\" \/><\/a><\/p>\n<p><em><strong>Disclaimers<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe (specifically for the panna cotta filling) was kindly adapted from Kitchen Heals Soul&#8217;s <strong>&#8216;<a title=\"Earl Grey Panna Cotta Tarts'\" href=\"http:\/\/www.kitchenhealssoul.com\/2015\/05\/06\/earl-grey-panna-cotta-tarts\/html\" target=\"_blank\" rel=\"noopener\"><em>Earl Grey Panna Cotta Tarts&#8217;<\/em><\/a><\/strong>.<\/li>\n<li style=\"text-align: justify;\">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!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n1 25-cm tart (about 8 slices)<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10484\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I miss my pomegranate panna cotta very much. It&#8217;s almost five years since I made that dessert &#8211; I didn&#8217;t even realise time passed by so quickly!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,94],"tags":[229,227,78,596,366,256],"class_list":["post-10484","post","type-post","status-publish","format-standard","hentry","category-english","category-pastry","tag-baked","tag-chilled","tag-christmas","tag-panna-cotta","tag-tart","tag-tea"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10484"}],"version-history":[{"count":9,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10484\/revisions"}],"predecessor-version":[{"id":10594,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10484\/revisions\/10594"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}