2020-08-13 / test@t

Raspberry tart - panna cotta

Raspberry tart - panna cotta
  • tart base:
  • butter 90 g
  • icing sugar 50 g
  • almond flour 23 g
  • egg 36 g
  • flour 199 g
  • red dye 1 g
  • raspberry compote:
  • raspberry puree 150 g
  • sugar 30 g
  • water 10 g
  • gelatin 4 g
  • fresh raspberries 20 g
  • panna cotta:
  • cream 120 g
  • sugar 30 g
  • white chocolate 50 g
  • neutral yogurt 3-5% 100 g
  • gelatin 4 g
  • vanilla 1/2 pc.
  • decor:
  • fresh raspberries 4 pcs.
  • pistachio 10 g
  • apricot jam 10 g


Step 1
Cut the cooled butter into small cubes. Add to dry ingredients in a bowl. Stir until the butter is completely combined with the dry ingredients to form a streusel crumb.
Step 2
Add the egg. Knead until the first signs of combining the dough. Add dye. Stir to distribute the dye evenly.
Step 3
Remove the dough from the bowl. Gather in a ball with your hands. Wrap in plastic wrap. Flatten the dough into a flat cake 0.7-1 cm thick. For the convenience of further work with it, you can immediately give the dough a square shape. Put in the freezer for 30 minutes.
Step 4
After the workpieces are frozen, cut off the protruding parts of the sides with a knife. Bake tarts at 180 ° C for about 14 minutes. Bake the decorative circles for about 6-7 minutes. on a perforated rug. Allow the pieces to cool completely after baking.
Step 5
Pour the hot cream in two stages, punching each time with a blender. Add squeezed gelatin. Punch with a blender. Add yogurt. Punch again with a blender. Pour panna cotta into a pastry bag, tie and leave to cool.
Step 6
Put slices of fresh raspberries on the bottom of the tart. Pour raspberry jelly half over the tart. Put in the freezer until it solidifies.
Step 7
On top of the raspberry compote, plant the panna cotta exactly to the edges of the tart. Put in the freezer until it solidifies.
Step 8
Place a tartlet on top of the tart. Place shortcrust pastry discs around the edges, put whole fresh raspberries on them, decorate with raspberry pieces between.
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