Panna cotta tart and mixed berries

Here is the recipe for a delicious Panna Cotta and Berries Tart.

Ingredients

• 1 roll of ready-made shortcrust pastry or homemade shortcrust pastry
• 500 ml of fresh cream
• 100 g of granulated sugar
• 1 vanilla bean or a teaspoon of vanilla extract
• 5 sheets of gelatin (or 10 g of powdered gelatin)
• 300 g of assorted berries (fresh or frozen)
• 2 tablespoons of powdered sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry into a tart pan lined with parchment paper and prick the bottom with a fork. You can use baking weights or dried beans on top of a sheet of parchment paper to prevent it from puffing up during baking.
3. Blind bake for approximately 15 minutes, or until the shortcrust pastry is golden brown. Remove from oven and let cool completely.
4. Soak the gelatin sheets in cold water for 10 minutes if using sheets, or prepare the powdered gelatin according to the package instructions.
5. Heat the cream with the granulated sugar and vanilla over medium heat until the sugar has completely dissolved, but be careful not to boil.
6. Squeeze the gelatin sheets and add them to the hot cream, stirring until completely dissolved. If using powdered gelatin, incorporate it following the instructions.
7. Pour the panna cotta over the cooled shortcrust pastry base and refrigerate for at least 4 hours, or until the panna cotta has set.
8. Before serving, garnish the tart with the mixed berries and, if you like, dust with powdered sugar for a touch of sweetness and a beautiful presentation.

Curiosity

Panna cotta is a traditional dessert from Piedmont, and the pairing with mixed berries is perfect for balancing the sweetness of the cream with the acidity of the fruits. Presented in this tart form, it combines two classic Italian pastry preparations into an elegant and delicious dessert.