Cherry & panna cotta tart Recipe

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Ingredients
Dough:
- 125 grams of wheat flour
- 60 grams of butter
- 50 grams of caster sugar
- 1 egg's yolk
- pinch of salt
Panna cotta:
- 300 grams of yoghurt
- 1 package of vanilla sugar
- 1,5 teaspoon of gelatin
- 1/2 teaspoon of lemon juice
Cherry jelly:
- 500 grams of cherries, halved, pits removed
- 2 tablespoons of sugar
- 1,5 teaspoon of gelatin
- 1/2 teaspoon of lemon
- 1/4 cup of water
How to make Cherry & panna cotta tart
- Mix soft butter with sugar about 5 min, add yolk, mix 3 min, add salt and flour, knead till dough is smooth and uniform.
- Refrigerate about 30 min.
- Remove from the fridge, put into tart baking tray, prick with fork and cover with aluminium foil.
- Bake about 20 minutes in preheated oven, in 180 C degrees.
- Put cherries into pot, add sugar, lemon juiceĀ and water boil 5 min.
- In separate dish mix gelatin with 2 tablespoons of water, when it dissolves add to cherries (they should be a bit cooled down, not boiling).
- Warm up yoghurt over water bath, add vanilla sugar and lemon juice. In separate dish dissolve gelatin in 2 tablespoons of water and add to yoghurt.
- Put both panna cotta and cherries jelly in the fridge, when they are half stiffened, arrange panna cotta on the shortcrust tart, return to the fridge, after 10-15 min, arrange cherries jelly on the top of the tart.
- Return to fridge for about 1 hour.
- Serve garnished with mint leaves.
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Paula saysThank you for your comment. Well, the original recipe calls for cream not yoghurt and more sugar, but I have modified it in order to make it more healthy. To avoid panna cotta or jelly running under the crust, it must be almost fully coagulated.
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Woodchuck saysthat looks sooo good!!
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Paula saysI'm happy you like it.
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stephanecast saysawesome !
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I tried to do this once, but my panna cotta ran under the crust. I always make panna cotta with milk and cream-I'll have to try your yogurt version, it looks lovely