Raspberry & Vanilla Pannacotta Tart

Raspberry Curd & Vanilla Bean Pannacotta Tart with Fresh Fruit


Ingredients

  • For the PASTRY:
    • 175g plain flour
    • 115g unsalted butter
    • 50g sifted icing sugar
    • 1/4 tsp fine salt
    • 1 large yolk (reserve the white for egg wash)
    • 1 tbsp whole milk
  • For the RASPBERRY CURD:
    • 350g frozen raspberries 
    • Zest and juice of 1 lemon
    • 1 tsp cornflour
    • 75g unsalted butter
    • 130g granulated sugar
    • 2 large eggs, beaten 
    • 1 platinum gelatine leaf
  • For the VANILLA PANNACOTTA:
    • 320ml double cream
    • 90ml whole milk
    • 1 large vanilla pod
    • 80g caster sugar
    • 2 platinum gelatine leaves
  • To DECORATE:
    • Reserved raspberry curd in a small piping bag
    • Fresh strawberries
    • Fresh raspberries 
    • Fresh blueberries 
    • Chopped pistachios
    • Leftover pastry, cut into shapes and baked
  • You will need:
    • 23cm or 9inch tart tin

Directions

  1. For the pastry, combine all dry ingredients in a bowl. Add the butter and rub between your fingers to fine breadcrumbs.
  2. Add the yolk, milk and combine to form a smooth dough. Form into into a disc, wrap in cling film and refrigerate for 1 hr.
  3. Roll the pastry between 2 sheets of grease proof paper and line a 23cm tart tin (reserve the leftover pastry for decorations if desired). Chill in freezer for 15 minutes.
  4. Pre-heat the oven to 170c fan. Line the inside of the frozen tart with greaseproof baking paper, fill with baking beans or rice, and blind bake for 20-25 minutes and a further 5-10 minutes without beans.
  5. Once fully cooked, egg wash with reserved egg white and bake for 3 minutes further.
  6. Next, make the raspberry curd. Start by putting the frozen raspberries, lemon zest, juice and cornflour in a saucepan and cook on medium high heat for about 10 minutes until the raspberries are completely broken down.
  7. Pass the raspberry mixture through a sieve into a medium heatproof bowl. 
  8. Meanwhile, bloom the 1 gelatine leaf by adding it to a bowl of cold water.
  9. Add the remainder ingredients into the bowl with the raspberries. Set over a saucepan with an inch of simmering water (bain-marie) and cook, whisking occasionally, until the curd thickens – about 20 minutes.
  10. Once thickened, add the gelatine and whisk.
  11. Leave to cool for 30 minutes, stirring occasionally and pour into tart, reserving 2 tbsp of curd for decoration.
  12. For the pannacotta layer, bloom the 2 leaves of gelatine in cold water.
  13. Combine all other ingredients (vanilla pod and beans) in a saucepan and heat on medium to steaming, around 5 minutes.
  14. Once steaming, remove from the heat and add the gelatine, whisking to combine. Pass through a sieve into a bowl (and discard the vanilla pod).
  15. Set the pannacotta bowl over an ice bath and stir occasionally for 40-50 minutes so the vanilla beans distribute and the mixture starts to thicken.
  16. Pour the pannacotta mixture slowly over the raspberry layer and leave in the fridge to set for a few hours.
  17. To decorate, slice the fruit however you desire and decorate the tart to your preference with all the ingredients. Finishing off with some piped dots of raspberry curd.

Notes

For the Vanilla Bean I used Zazou Emporium Gourmet Tahitian Vanilla which has a very floral and sweet flavour & pairs well with the sharpness of the raspberry layer.

For the platinum leaf gelatine, I use Dr Oetker brand.

This tart will keep for 3-4 days in the fridge; but best enjoyed within 2 days. Leave out of the fridge for 1 hour before serving.


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Creative Commons Licence
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License