Fruity recipe for Cherry Panna Cotta Tart – requires no baking, except for the crust.



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
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 for about 30 min.

Remove from the fridge, put into baking tray, prick with fork and cover with aluminium foil.

Bake about 20 minutes in preheated oven, at 180 C degrees.

Put cherries into a pot, add sugar, lemon juice and water – boil for 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 (bain marie), 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 cherry jelly in the fridge, when they are semi-firm, arrange panna cotta on the shortcrust tart, return to the fridge, after 10-15 min, arrange cherry jelly on the top of the tart.

Return to fridge for about 1 hour.

Serve garnished with mint leaves.

By: Paula
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

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