Panna cotta tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Put butter, icing sugar, egg yolk and flour in a bowl and work into a smooth dough, first with the dough hooks of the hand mixer, then with your hands. Wrap the dough in foil and chill for about 30 minutes. Soak gelatine in cold water. Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Bring milk, 50 g sugar, vanilla pod and pulp to the boil, then remove from the heat. About 10 minutes later, squeeze the gelatine and dissolve in the milk.

2. 2

   Pour the milk through a sieve into a bowl and chill until it begins to gel. Roll out the short pastry thinly on a floured work surface (approx. 30 cm) and place it in the greased tart mould (with lift-off base, approx. 26 cm Ø). Cut off protruding edges. Prick the dough several times with a fork, then line the base with aluminium foil and fill with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-25 minutes until golden brown. Remove the tart from the oven, remove from the tin after about 10 minutes and let it cool down on a cake rack. Whip the cream until stiff. As soon as the milk starts to gel, fold in the cream. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir in coconut oil and spread the tart with chocolate. Chill the tarte until the chocolate is firm. Wash the strawberries, dab dry and clean. Cut 1/3 of the strawberries into small cubes and fold into the panna-cotta cream.

3. 3

   Whip the cream until stiff. As soon as the milk starts to gel, fold in the cream. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir in coconut oil and spread the tart with chocolate. Chill the tarte until the chocolate is firm. Wash the strawberries, dab dry and clean. Cut 1/3 of the strawberries into small cubes and fold into the panna-cotta cream. Pour the cream into the tarte and chill for about 4 hours. Cut the remaining strawberries in half and spread them in the middle of the tart after about 3 hours. Mix the cake glaze, 125 ml cold water and 1 tablespoon sugar in a small pot. Bring the icing to the boil briefly while stirring with a wooden spoon. Let it cool down for about 2 minutes, then pour it over the strawberries (cream may run a little bit) and put the tart back in the fridge. Sprinkle the tarte with chopped pistachios

4. 4

   Pour the cream into the tarte and chill for about 4 hours. Cut the remaining strawberries in half and spread them in the middle of the tart after about 3 hours. Mix the cake glaze, 125 ml cold water and 1 tablespoon sugar in a small pot. Bring the icing to the boil briefly while stirring with a wooden spoon. Let it cool down for about 2 minutes, then pour it over the strawberries (cream may run a little bit) and put the tart back in the fridge. Sprinkle the tarte with chopped pistachios

5. 5

   4 1/2 hours waiting time

Nutrition Facts

KCAL
280 kcal

CARBS
29 g

FATS
16 g

PROTEINS
4 g