This Chocolate Triple Berry Panna Cotta Tart is a delicious take on the classic Italian dessert. Panna cotta is Italian for “cooked cream”, a sweetened cream, thickened with gelatin and molded.
To make this tart, start by making and baking the chocolate pie crust. Make the filling by mixing gelatin and water. Heat the mixture gently. Add cream, vanilla and sugar to a medium sized saucepan. Heat until very hot, but not boiling. Remove the saucepan from heat and add the gelatin to the milk mixture. Stir until dissolved and leave to sit for approximately 5-7 minutes. Stir again and cool. Add the panna cotta filling to cooled pie crust . Chill in the refrigerator until firm. I usually leave mine overnight. Serve with fresh berries or berry sauce.
To make my Chocolate Triple Berry Panna Cotta Tart, you will need the following ingredients:
Cream together butter, sugar, and ½ a teaspoon of vanilla in a medium bowl. Add 1 egg and combine. In a separate medium bowl, whisk together 1 ½ cups of flour, ¼ teaspoon of salt, 1 teaspoon of baking powder, and 2 tablespoons of cocoa. Add
the dry ingredients to the creamed mixture and mix with a wooden spoon until almost combined.
Transfer to a lightly floured work surface. Knead gently, just until you have a soft dough. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
Preheat the oven to 350 °F. Lightly grease and flour an 8-inch baking pan.
Remove the dough from the refrigerator and transfer to the work surface. Roll out dough to ⅛-inch thickness. Place in the pan. Prick the bottom of the dough with a fork. Cover the dough with parchment paper and weigh down using ceramic baking beans or pie weights.
Bake for approximately 20 minutes. Remove paper and bake for another 3-5 minutes. Remove from the oven and leave to cool completely.
Add 2 tablespoons of water to a small saucepan. Sprinkle in gelatin and let stand for about 1 minute to soften. Heat the gelatin mixture over low heat until the gelatin is dissolved. Remove the pan from the heat.
In a medium saucepan, add cream, sugar, and 1 teaspoon of vanilla. Heat on medium until very hot, but do not bring to a boil.
Remove the saucepan from the heat. Add the gelatin and stir until dissolved. Let the mixture sit for approximately 5-7 minutes. Stir and leave to cool.
Pour the panna cotta mixture to the cooled pie crust. Chill in the refrigerator for approximately 4-5 hours or overnight until firm.
Add 2 cups of berries, ¼ cup of water, and 1 ½ tablespoons of honey to a saucepan and heat on medium until boiling. Use a fork to squish berries gently as they cook. Turn the heat down and simmer for approximately 5-7 minutes. Remove from the heat and leave to cool and thicken.
Serve topped with fresh berries, grated chocolate and triple berry sauce.
This Chocolate Triple Berry Panna Cotta Tart is a delicious take on a classic Italian dessert! Don’t forget to tag #CookMeRecipes when you make it.
