Blueberry Panna Cotta Tart

Name: Blueberry Panna Cotta Tart
Ingredients: For the crust; 2 1/3 cups all-purpose flour (300 grams); 2/3 cup cold unsalted butter, preferably European-style (150 grams); 3/4 cup powdered sugar (100 grams); 1 medium egg; 1 pinch salt; 1 packet vanilla sugar (or 1 teaspoon vanilla extract); 1 ounce melted white chocolate (25 grams); to brush the crust for sealing; For the blueberry panna cotta; 1 cup fresh blueberries (125 grams, about 1 small container); 3 tablespoons sugar (40 grams); 2 tablespoons water; Juice of half a lemon; 1 cup heavy cream (250 ml); 3 tablespoons sugar (40 grams); 1/2 teaspoon powdered gelatin (2 grams, or 1 sheet); For decorating; Fresh blueberries; White chocolate curls; Small flower-shaped cookies

Laura Cicutto @ConLaura

Cavallino (VE)

If you love blueberries like I do, you'll find this tart truly delicious. For the crust, I used the legendary Miriam Bonizzi's recipe. This blueberry panna cotta tart is a fresh and indulgent dessert, featuring a shortcrust pastry base filled with creamy panna cotta made with fresh blueberries that add both flavor and color. It's an original and eye-catching dessert, perfect for impressing guests at the end of lunch or dinner, but it's also great for a special snack. The process is fairly simple, but it does require some resting time between steps. I promise it's absolutely worth it!

Laura Cicutto @ConLaura

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Ingredients

For the crust
2 1/3 cupsall-purpose flour (300 grams)
2/3 cupcold unsalted butter, preferably European-style (150 grams)
3/4 cuppowdered sugar (100 grams)
1medium egg
1 pinchsalt
1 packetvanilla sugar (or 1 teaspoon vanilla extract)
1 ouncemelted white chocolate (25 grams)
to brush the crust for sealing
For the blueberry panna cotta
1 cupfresh blueberries (125 grams, about 1 small container)
3 tablespoonssugar (40 grams)
2 tablespoonswater
Juice of half a lemon
1 cupheavy cream (250 ml)
3 tablespoonssugar (40 grams)
1/2 teaspoonpowdered gelatin (2 grams, or 1 sheet)
For decorating
Fresh blueberries
White chocolate curls
Small flower-shaped cookies

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Steps

1

To make the crust, mix all the ingredients together. It's important to use eggs at room temperature and cold butter.
2

I used a food processor, but you can also use a stand mixer by adding all the ingredients to the bowl. Of course, you can also mix by hand, working quickly so the butter doesn't get too warm. Transfer the dough to your work surface and quickly bring it together.
3

Shape the dough into a flat disc (not a ball, so it chills faster), wrap it in plastic wrap, and refrigerate for at least 2 hours, or overnight for best results.
4

Roll out the dough with a rolling pin and line a 8-inch or 9-inch tart pan (20–22 cm). If you want to make a larger tart, double the filling ingredients. Prick the bottom of the crust with a fork and chill again to firm up.
5

If you have leftover dough, you can freeze it for later use.
6

Before baking, cover the crust with parchment paper and fill with pie weights, dried beans, or rice (as I did). Bake in a preheated oven at 340°F (170°C) for 15–17 minutes, then remove the parchment and weights and bake for another 5 minutes.
7

With leftover dough, you can make small cookies for decorating the tart. Bake them for 7–8 minutes at 340°F (170°C).
8

Let the crust cool completely. Once cooled, brush the inside with melted white chocolate to seal it and prevent it from getting soggy from the filling.
9

Wash the blueberries well and place them in a small saucepan with the sugar, water, and lemon juice. Cook over low heat for 7–8 minutes, then remove from heat and blend with an immersion blender.
10

Once blended, strain through a fine mesh sieve to get a smooth puree.
11

Soak the gelatin in cold water to rehydrate. Heat the cream with the sugar (do not boil), stirring until the sugar dissolves. Remove from heat and add the well-drained gelatin, stirring until completely dissolved.
12

Add the blueberry puree to the cream mixture and stir well to combine. Let cool until just warm.
13

Once cooled, pour the mixture into the tart shell, filling it halfway. Place the tart in the refrigerator, then fill the rest of the way to avoid spilling (I learned this the hard way!).
14

Refrigerate for at least 6 hours (I leave it overnight). The longer it rests, the better the flavor. Decorate with fresh blueberries, the cookies you made earlier, and white chocolate curls made with a vegetable peeler.