Strawberry and panna cotta tart with basil

Strawberry and panna cotta tart with basil

Based on 6 ratings
Vanessa Pass

Vanessa Pass

Food Editor at Kitchen Stories

"This fruity and creamy tart featuring the combination of fresh basil, aromatic strawberries and creamy panna cotta proves to be something special. The sweetness of the fruit comes out beautifully through the fresh strawberries and harmonizes nicely with the other components. Perfect for summer – as a dessert or for your afternoon coffee break. Since the tart needs some cooling time, we recommend that you prepare it the day before. It is important to chill the tart for at least another hour after adding the strawberry puree!"

Difficulty

Medium 👍

Preparation

45 min

Baking

20 min

Resting

250 min

Ingredients

2Servings
75 g
strawberries
bundle
basil
37½ g
butter (cold)
30 g
sugar
egg yolks
37½ g
flour
20 g
ground almonds
tsp
salt
10 g
white chocolate
58⅓ ml
heavy cream
tsp
lemon zest
vanilla bean
1⅞
gelatin sheets
66⅔ ml
sweetened condensed milk
½ tbsp
lemon juice
tbsp
chopped pistachios
MetricImperial

Utensils

rolling pin, parchment paper, tart pan (12 in., with removable bottom), bench scraper, pie weights, 2 pots, heatproof bowl, pastry brush, 2 bowls, 2 fine sieves, immersion blender, knife, cutting board

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Nutrition per serving

Cal646
Fat39 g
Protein14 g
Carb63 g
  • Step 1/5

    Preheat the oven to 200°C/390°F. For the almond shortcrust, knead the cold butter, sugar, egg yolk, flour, ground almonds and salt into a dough, form into a ball and chill for approximately 10 minutes. Roll out the chilled dough with a rolling pin until approximately 5 mm thin and line the tart tin (28 cm) with it. If necessary, cut off the excess edges and prick the base all around with a fork. Cover with baking paper, fill with baking peas and bake in the preheated oven for approximately 20 minutes. Remove from the oven and leave to cool completely.
    • 37½ g butter (cold)
    • 20 g sugar
    • egg yolks
    • 37½ g flour
    • 20 g ground almonds
    • tsp salt
    • rolling pin
    • parchment paper
    • tart pan (12 in., with removable bottom)
    • bench scraper
    • pie weights

    Preheat the oven to 200°C/390°F. For the almond shortcrust, knead the cold butter, sugar, egg yolk, flour, ground almonds and salt into a dough, form into a ball and chill for approximately 10 minutes. Roll out the chilled dough with a rolling pin until approximately 5 mm thin and line the tart tin (28 cm) with it. If necessary, cut off the excess edges and prick the base all around with a fork. Cover with baking paper, fill with baking peas and bake in the preheated oven for approximately 20 minutes. Remove from the oven and leave to cool completely.

  • Step 2/5

    Melt the white chocolate over a water bath, brush the cooled tart base with the melted chocolate and refrigerate. For the panna cotta, combine half the cream with the sugar, a little lemon zest and half the basil leaves in a small pot and heat over medium heat. Scrape out the vanilla bean and add it as well. Bring everything to the boil once, then turn off the heat and leave to infuse for 15 minutes. Soak the gelatine sheets in cold water for 5 minutes, squeeze them out and dissolve them in the slightly warm vanilla cream.
    • 10 g white chocolate
    • 33⅓ ml heavy cream
    • 6⅔ g sugar
    • tsp lemon zest
    • vanilla bean
    • bundle basil
    • 1⅛ gelatin sheets
    • pot
    • heatproof bowl
    • pastry brush

    Melt the white chocolate over a water bath, brush the cooled tart base with the melted chocolate and refrigerate. For the panna cotta, combine half the cream with the sugar, a little lemon zest and half the basil leaves in a small pot and heat over medium heat. Scrape out the vanilla bean and add it as well. Bring everything to the boil once, then turn off the heat and leave to infuse for 15 minutes. Soak the gelatine sheets in cold water for 5 minutes, squeeze them out and dissolve them in the slightly warm vanilla cream.

  • Step 3/5

    Mix the remaining cream with the sweetened condensed milk in a bowl. Pour the vanilla cream through a fine sieve into the cream and condensed milk mixture and stir everything together. Pour the panna cotta onto the cooled tart base and refrigerate for at least 3 hours.
    • 33⅓ ml heavy cream
    • 66⅔ ml sweetened condensed milk
    • bowl
    • fine sieve

    Mix the remaining cream with the sweetened condensed milk in a bowl. Pour the vanilla cream through a fine sieve into the cream and condensed milk mixture and stir everything together. Pour the panna cotta onto the cooled tart base and refrigerate for at least 3 hours.

  • Step 4/5

    To make the strawberry puree, soak the remaining gelatine sheets in cold water for approximately 5 minutes. Wash the strawberries and purée some of them with a little lemon zest and strain them through a fine sieve. Squeeze out the gelatine, place into a small pot with a few tablespoons of the strawberry puree and carefully dissolve over a low heat. Stir in the remaining strawberry puree and pour the mixture onto the tart, then refrigerate again for approximately 1 hour.
    • gelatin sheets
    • 50 g strawberries
    • tsp lemon zest
    • immersion blender
    • fine sieve
    • pot

    To make the strawberry puree, soak the remaining gelatine sheets in cold water for approximately 5 minutes. Wash the strawberries and purée some of them with a little lemon zest and strain them through a fine sieve. Squeeze out the gelatine, place into a small pot with a few tablespoons of the strawberry puree and carefully dissolve over a low heat. Stir in the remaining strawberry puree and pour the mixture onto the tart, then refrigerate again for approximately 1 hour.

  • Step 5/5

    Quarter the remaining strawberries and cut the other half of the basil leaves into fine strips. Mix the quartered strawberries with sugar, lemon juice and lemon zest in a bowl. Spread the strawberry salad on the panna cotta tart and decorate with chopped pistachios.
    • 33⅓ g strawberries
    • bundle basil
    • 3⅓ g sugar
    • tsp lemon zest
    • ½ tbsp lemon juice
    • tbsp chopped pistachios
    • knife
    • cutting board
    • bowl

    Quarter the remaining strawberries and cut the other half of the basil leaves into fine strips. Mix the quartered strawberries with sugar, lemon juice and lemon zest in a bowl. Spread the strawberry salad on the panna cotta tart and decorate with chopped pistachios.

  • Enjoy your meal!

    Strawberry and panna cotta tart with basil

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