Escape to a tropical paradise of flavors with my latest dessert creation; a luscious panna cotta tart dotted with tangy lemon curd and garnished with dragon fruit, star fruit and chopped mango. This exotic combination of flavors and textures is a feast for the eyes and a delicious treat for the palate. Get ready to transport yourself to a tropical paradise with every bite of this panna cotta tart. Let’s dive into the recipe and learn how to make this show stopping dessert!
The Crust:
At the foundation of our Panna Cotta Tart is a buttery and flaky crust that perfectly balances the creaminess of the filling and freshness of the fruits. The crust is made from a simple combination of All Purpose Flour, Butter, powdered sugar, egg yolk and a pinch of salt. It’s baked to a golden perfection, adding a delightful crunch to every slice.
The Panna Cotta Filling:
A Velvety Smooth panna cotta filling forms the heart of this tropical dessert. Made from a blend of rich heavy cream, whole milk and just the right amount of sugar. The addition of real vanilla bean seeds or pure vanilla extract infuses the dessert with a warm and inviting aroma, enhancing the overall experience.
The Lemon Curd:
For a delightful burst of citrusy tanginess, I’ve prepared a homemade lemon curd to complement the panna cotta’s creaminess. It’s quickly brought together mixing freshly squeezed lemon juice, egg yols, sugar and butter.
Tropical Fruit Garnish:
To give this panna cotta tart a true tropical twist, I’ve garnished it with a medley of fruits; star fruit, dragon fruit, mangoes and lemon slices, making each bite a blend of creamy, zesty and refreshing.
Versatility and Wow Factor:
Whether you are hosting a backyard potluck, a poolside party or an elegant dinner, this panna cotta will never fail to impress. Its stunning presentation and tropical flair make it a standout centerpiece that will have your gusts marveling at both its beauty and delicious taste!
Ingredients:
For the Tart Crust:
- 1 1/2 cups All Purpose Flour
- 1/2 cup powdered sugar
- 1/2 butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice cold water
- 1/4 teaspoon salt
For the Panna Cotta:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean pod or 2 teaspoons pure vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 2 Tablespoons cold water
For the Lemon Curd:
- 3 large lemons, zest and juice
- 3/4 cup granulated sugar
- 4 large egg yolks
- 6 Tablespoons unsalted butter, cubed
Instructions
- Prepare the Tart Crust
- In a food processor, combine flour, powdered sugar and cold cubed butter. Pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and 1 Tablespoon ice cold water. Pulse again until the dough starts coming together. If needed add the second tablespoon of water.
- Gather the dough into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Preheat your over to 350℉
- Rolled out the chilled dough on a floured surface and transfer it to a 9 inch fluted tart pan. Press the dough evenly into the bottom and sides of the pan.
- Pierce the bottom of the crust with a fork to prevent air bubbles during baking.
- Bake the tart crust for 15 to 20 minutes or until it turns golden brown. Allow it to cool completely.
2. Make the Panna Cotta:
- In a sauce pan, combine the heavy cream, whole milk and granulated sugar. If using a vanilla bean pod, split it lengthwise and scrape out the seeds with a knife. Add both the seeds and the pod to the cream mixture. If using extract, add it later in the process.
- Heat the cream mixture over medium heat, stirring occasionally, until it almost reaches a simer, avoid boiling.
- White the cream mixture heats, in a small bowl sprinkle the powdered gelatin over cold water and let it sit for a few minutes until it blooms.
- Remove the saucepan from the heat. If using vanilla extract, stir it in now.
- Strain the mixture to remove the vanilla pod and any lumps.
- Add the bloomed gelatin and stir until fully dissolved.
- Pour the panna cotta mixture into the cooled tart crust and refrigerate at least 4 hours or until set.
3. Make the Lemon Curd:
- In a heat proof bowl, whisk together lemon juice, zest, sugar and egg yolks.
- Place the bowl over a pot of simmering water ( a double boiler) and cook the mixture until it thickens and it coats the back of a spoon.
- Remove the bowl from the heat and whisk in the cubed butter until smooth and creamy,
- Let the lemon curd cool to room temperature before using.
4. Assemble and Garnish:
- Once the panna cotta tart has set, its time to decorate !
- Dot the panna cotta with the prepared lemon curd.
- Decorate the tart with an assortment of the cubed dragon fruit, sliced star fruit, chopped mango and lemon slices.
With its velvety smooth vanilla panna cotta filling and refreshing citrus fruit garnish, this Vanilla Panna Cotta Tart is a show stopper dessert that’s both visually stunning and delightfully delicious.
Transport yourself and your loved ones to a dreamy tropical paradise with every delightful bite of this tropical twist on a classic treat. Happy Baking!