The original recipe in the cookbook calls for an 8″x11″ tart pan to create a single large tart. However, lacking that size pan, I opted to adapt the recipe into several small tarts instead. With careful handling of the dough, the tart dough recipe should yield enough for four 4 1/2″ round tart shells any excess panna cotta custard can be poured into individual glasses to make traditional panna cotta desserts.
The crispy chocolate tart crust provides the perfect foundation for a layer of creamy, just-set vanilla panna cotta, topped with a vibrant raspberry gelée. This dessert is a harmonious blend of sweetness and richness, with a subtle tartness from the raspberries, all balanced by the decadent chocolate crust. As the year draws to a close, I opted for minimalist decorations, allowing the raspberry layer to take center stage. However, feel free to embellish as extravagantly as you desire. The chocolate stars are crafted from tart dough scraps, while the bubble sugar decorations were made using a separate recipe.
Imagine biting into a cake that defies all expectations, leaving you pleasantly lost in its flavors. That’s the experience of indulging in this freshest of treats.
As you take that first bite, you’re struck by the unexpected crispiness of the basket. The short pastry remains gloriously crunchy, defying any softening from the cream. This delightful contrast adds a tantalizing dimension to the entire confection.
Inside, you’re greeted by a luxurious cream that dances delicately on your palate. Blending seamlessly with the basket and the raspberries, it’s a departure from the classic panna cotta but no less delicious. The cream embodies a velvety smoothness, with just the right balance of sweetness and a hint of tartness.
To top it off, the abundance of raspberries, both nestled within and gelled atop, adds a burst of freshness and visual appeal.
In every aspect, from texture to taste, this cake is a masterpiece that promises to captivate and delight even the most discerning palates.
The cream is moderately sweet, the raspberries are sour and all this gives a bomb taste.
I enjoyed this dessert with pleasure, and my only regret is that I’ll be leaving soon, and unfortunately I won’t be able to take this deliciousness with me, I’ll at least take some pleasant memories.
**Tart Dough:**
1. Combine all-purpose flour, sugar, and cocoa powder in a food processor and pulse to blend.
2. Add cold, cubed butter to the mixture and pulse until it resembles coarse crumbs.
3. Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough just begins to come together.
4. Gather the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for about 30 minutes.
5. After chilling, roll out the dough on a lightly floured surface to about ¼” thickness.
6. Gently press and shape the dough into the bottom and sides of four 4½” round tartlet pans, ensuring even distribution to avoid thick bottoms or sides.
7. Chill the tart pans in the refrigerator while preheating the oven to 425°F (218°C).
8. Line the dough with foil and fill with pie weights. Bake for 15 minutes.
9. Remove the foil and bake until golden, for an additional 12 to 15 minutes.
10. Allow the tart shells to cool.
**Vanilla Panna Cotta:**
1. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it soften for about 2 minutes.
2. In a large saucepan, combine heavy cream, half and half, sugar, and vanilla extract. Bring to a simmer over medium-high heat and let it simmer for about 15 minutes, stirring regularly.
3. Remove the saucepan from heat, strain the mixture into a bowl, and stir in the softened gelatin until fully melted and incorporated.
4. Divide the mixture among the cooled tart shells.
5. Cover and refrigerate for at least 2 hours or overnight until set.
1. In a medium saucepan, sprinkle powdered gelatin over ¼ cup of cold water and let it sit for a couple of minutes.
2. Add raspberries, sugar, and lemon juice to the saucepan and bring to a simmer over medium heat, stirring occasionally until the berries soften and break down.
3. Remove from heat, press the mixture through a sieve into a clean measuring cup, and let it cool for about 10 minutes.
4. Carefully pour a layer of raspberry gelee over the set panna cotta tarts.
5. Let the tarts set in the refrigerator for another 2 hours before serving. Enjoy within a day.
How to Blind Bake Pie Crust.
Once you’ve made the dough, pressed it into the tart pan, and let the crust chill, the next step is blind baking. To do this, puncture the bottom of the crust with a fork, allowing steam to escape during baking and preventing it from puffing up. This technique is also known as “docking” the pie crust.
After docking the pie crust, gently place parchment paper over the dough and fill it with pie weights such as dry rice, beans, or chickpeas. Bake for approximately 15 minutes, or until the edges take on a golden hue and firm up sufficiently to prevent shrinking.
Because the pie weights cover the bottom of the crust, it doesn’t fully cook. Therefore, once the edges of the crust achieve a golden brown color, delicately remove the parchment paper along with the pie weights. Allow the crust to continue cooking on its own for a little longer.
If you enjoy crafting your own juice, simply blend a combination of your favorite fruits or berries, such as pomegranate, red currants, strawberries, raspberries, mango, blackberries, grapes, or any fruit available to you. In the case of fruits with seeds, strain the blended purée through a fine-meshed sieve to remove the seeds. Adjust the consistency by adding water if needed, especially when using thick fruits like mango. For sour berries such as red currants or cranberries, sweeten with a touch of organic sugar or maple syrup to enhance the flavor.