BLUEBERRY PANNA COTTA TARTE
The recipe is designed to make a tart in a larger baking dish (24 cm - 26 cm), however, the dough can also be divided into smaller units to make ~10 small tarts.
Prep time: 4 hours | Bake time: 20 min | Total time: 4 hours
Ingredients:
For the base:
- 250 g wheat flour
- 70 g ground almonds
- 70 g powdered sugar
- 140 g butter
- 1 egg (L size)
For the filling:
- 5 gelatin sheets
- 400 ml of heavy cream
- 250 g Mascarpone cheese
- 1 vanilla pod
- 100g sugar
- 400 g fresh blueberries
- 1 packet of clear cake icing
Preparation:![]()
Base ( tart ):
- Sift the flour, ground almonds and icing sugar into a bowl. Then add the softened butter and egg and mix everything together until smooth. Wrap the dough in cling film and refrigerate for at least 1 hour.
- Preheat the oven to 180°C (top/bottom heating).
- Carefully spread the dough and smooth it over the base and sides of the pan.
- Cover the base with baking paper and pour in beans, peas or rice for a filling. Bake the base for 15 minutes, until the edges of the base start to turn golden brown.
- After baking, allow the base to cool completely.
Filling ( panna cota ):
- Soak the gelatin sheets in cold water. In a separate saucepan, gently stir in the mascarpone cheese, heavy cream, vanilla pod seeds, and sugar, and continue to stir until the mixture is smooth.
- Place the saucepan on the heat and, stirring constantly for at least 4 minutes, bring the mixture to a boil. Then add the dissolved gelatin and set aside to cool.
- Pour the cooled mixture into the tart base and leave in the refrigerator until the panna cotta hardens (at least 2 hours).
-
Sprinkle the top with fresh blueberries and pour a clear glaze over everything. Allow the glaze to set.
