This recipe is translated from Cookpad Italy. See original: ItalyCrostata Panna cotta alle Fragole e base senza cottura

Strawberry Panna Cotta Tart with No-Bake Crust

Veronica Girgenti
Veronica Girgenti @veronicagirgenti
Sicilia

The days are starting to warm up, and these fresh desserts brighten our tables. I made this slightly unusual tart using ingredients I had on hand, and I have to say the experiment was a complete success.

Strawberry Panna Cotta Tart with No-Bake Crust

The days are starting to warm up, and these fresh desserts brighten our tables. I made this slightly unusual tart using ingredients I had on hand, and I have to say the experiment was a complete success.

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Ingredients

30 minutes + chilling
Serves 8 servings
  1. For the Crust
  2. 2 cupsplain dry cookies (about 250 grams)
  3. 7 tablespoonsmelted butter (about 100 grams)
  4. For the Cream
  5. 2 cupsheavy cream (about 500 ml)
  6. 1 1/3 cupsstrawberries (about 200 grams)
  7. 1/2 cupplus 1 tablespoon sugar (about 120 grams)
  8. 1 cupmilk (about 250 ml)
  9. 4 teaspoonspowdered gelatin (about 12 grams)
  10. For the Decoration
  11. 2/3 cupstrawberries (about 100 grams)
  12. 2 tablespoonsground pistachios (about 20 grams)

Cooking Instructions

30 minutes + chilling
  1. 1

    My method uses a Bimby, but you can adapt it to other kitchen machines or make it by hand.

  2. 2

    Blend the cookies for 15 seconds on high speed until finely ground.

  3. 3

    Add the melted butter and blend for 15 seconds until combined.

  4. 4

    Transfer the cookie mixture to a tart pan.

  5. 5

    Press the mixture into the bottom and up the sides with a spoon to form the crust. Place in the freezer.

  6. 6

    Soak the gelatin in cold water.

  7. 7

    Cut the strawberries into pieces.

  8. 8

    Blend the strawberries for 10 seconds on high speed until smooth.

  9. 9

    Add the heavy cream, milk, and sugar, and cook for 7 minutes at 176°F (80°C), stirring occasionally.

  10. 10

    Squeeze out the gelatin well and add it to the mixture. Blend for 30 seconds until dissolved.

  11. 11

    Take the crust from the freezer, pour in the cream mixture, and let cool for at least 4 hours.

  12. 12

    Decorate as desired.

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Veronica Girgenti
Veronica Girgenti @veronicagirgenti
on
Sicilia
Mi chiamo Veronica, la mia passione per la cucina nasce da piccola nella meraviglia dei giorni passati insieme a mia nonna, la osservavo cucinare e crescendo ho custodito i segreti delle sue ricette; Insieme a lei, la mia ispirazione in cucina è mia mamma, molte delle mie ricette infatti non sono altro che una rivisitazione dei suoi meravigliosi piatti. Sfogliando la mia pagina infatti troverete ricette semplici, che raccontanto i miei gusti, le mie preferenze, ricette che sanno proprio di casa ❤ Il mio ricettario è molto vario ma predominano senza dubbio i primi piatti, perché io amo la Pasta, non riesco a farne a meno, per me "Un giorno senza pasta è un giorno perso!". Da quando ho una casa mia, nel mio piccolo, mi piace provare, fare, inventare, rivisitare qualsiasi piatto della nostra cucina tradizionale italiana ma soprattutto quella della mia amata Sicilia e amo farlo soprattutto per la mia famiglia e per i miei amici!..Potete trovarmi anche suInstagram come @veronicag_incucinaconlapicciFacebook come Incucinaconlapicci
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