White Chocolate Panna Cotta Tart
A smooth and silky Italian dessert, reinvented as a tart!
- Makes : 8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
110 g butter
100 g castor sugar
250 g cake flour
White Chocolate Panna Cotta
600 ml fresh pouring cream
1 vanilla pod, split lengthways and seeds removed
50 g castor sugar
50 g white chocolate, coarsely chopped
3 tsp (15 ml) gelatine powder
2 Tbsp (30 ml) boiling water
100 g castor sugar
Preheat the oven to 180 °C.
To make the pastry, combine the butter and castor sugar in a blender and, while the motor is still running, add the egg. Stop the food processor and add the flour and blend into a dough.
Press the pastry into a Love to Bake 22-cm springform cake tin and place it in the refrigerator for 30 minutes. Bake blind for 10 minutes. There is no need to use baking paper and beans – if it puffs up slightly while cooking, gently push it down when it comes out of the oven while it is still hot.
To make the panna cotta, place the cream, milk, vanilla pod seeds and castor sugar in a medium saucepan and heat until it is almost boiling. Remove from the heat and add the white chocolate. Set it aside for a minute and then stir until the chocolate melts and the mixture is smooth.
In a small bowl, dissolve the gelatine powder in the boiling water. Add 2 Tbsp (30 ml) of the cream mixture to the gelatine and mix well. Stir the gelatine mixture into the cream mixture. Set aside to cool slightly, stirring occasionally.
Strain the mixture into a jug and pour it into the prepared tart shells. Cover with plastic wrap and place in the refrigerator to set overnight.
For the brûlée, sprinkle the castor sugar over the top of the panna cotta tart and caremelise the sugar with a blow torch. Place it in the freezer for 10 minutes to reset the top of the tart. It might melt slightly from the blow torch.