Crostata senza cottura con panna cotta e fragole 
No-Bake Strawberry Panna Cotta Tart
Welcome, little Alice! Today, in your honor, I made a seasonal pink cake with one of my favorite combinations: cream and strawberries. It’s fresh, spring-like, colorful, and lively—just like the season that welcomed you, and, I hope, your life will be. This is an easy dessert to make without even turning on the oven. So, there’s no excuse not to have your mom make it for you as soon as you’re able to enjoy it! Wishing you a wonderful life, little one!
No-Bake Strawberry Panna Cotta Tart
Welcome, little Alice! Today, in your honor, I made a seasonal pink cake with one of my favorite combinations: cream and strawberries. It’s fresh, spring-like, colorful, and lively—just like the season that welcomed you, and, I hope, your life will be. This is an easy dessert to make without even turning on the oven. So, there’s no excuse not to have your mom make it for you as soon as you’re able to enjoy it! Wishing you a wonderful life, little one!
Cooking Instructions
- 1
Finely crush the cookies in a food processor. Melt the butter and mix it with the crushed cookies. Stir well with a spoon. Pour the mixture into a 10-inch (26 cm) springform pan lined with parchment paper on the bottom. Press firmly with the back of a spoon and your hands to form a crust that also covers the sides. Chill in the refrigerator until firm.
- 2
Cut the strawberries into small pieces. Toss with sugar and lemon juice, mix, and let macerate for at least 30 minutes (or longer). (Meanwhile, prepare the panna cotta.)
- 3
In a saucepan, combine the whole milk, sweetened condensed milk, and cream. Heat gently without boiling, then add the gelatin sheets, previously soaked in cold water for about 5-7 minutes and squeezed dry. Stir until the gelatin is completely dissolved, then set aside.
- 4
After the strawberries have macerated, they will have released their juice. Soak the gelatin sheets in cold water. Pour all the juice from the strawberries into a small saucepan and set the strawberry pieces aside. Cook the juice for a few minutes until it becomes a syrup.
- 5
Add the strawberry pieces to the syrup. Cook for another 5-6 minutes, then remove from heat. Add the squeezed gelatin sheets and let cool.
- 6
Take the chilled cookie crust from the fridge and pour in the strawberry compote, reserving about 5-6 tablespoons. Spread evenly over the bottom and return to the fridge to set.
- 7
Add the reserved compote to the panna cotta mixture and blend with an immersion blender. Depending on how many strawberries you add, the color will be a light or deeper pink. Once the compote layer on the tart has set, gently pour all the panna cotta mixture over it and refrigerate for 4-5 hours until fully set.
- 8
Transfer the tart to a serving plate and decorate the top with the whole strawberries, lemon zest, a few mint leaves, and your own creative touches. Store in the refrigerator and serve chilled.
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