Blackberry Panna Cotta Tart with Passion Fruit
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Colours. This Blackberry Panna Cotta Tart with Passion Fruit recipe is all about colours. If you love Panna Cotta, this recipe is for you. If you love Tarts, this recipe is for you too. Seriously, this recipe is the best of both worlds!
I am slightly obsessed with making Tarts, and Panna Cotta is one of my favourite dessert to make. So why not mix both? I made a Coconut Panna Cotta Tart with Strawberries a few months ago and really loved the way it looked. The Panna Cotta has an amazing texture that looks really impressive in a tart. I got so many question on how I had managed to get a smooth filling like this and the answer is simply Panna Cotta. And my best friend Agar Agar!
This classic Italian Dessert always looks amazing and is also one of the easiest dessert to make. Not too long ago, I shared a Grapefruit and Orange Panna Cotta recipe and it is probably the quickest and easiest one on the blog. Making Panna Cotta takes less than 10 minutes, then all the magic happens in the fridge when it sets. It also doesn’t require many ingredients: you can make a basic Panna Cotta with only 3 or 4 ingredients! Got Milk, Cream, Sugar and Gelatine or Agar in your kitchen? Make a Panna Cotta!
Usually, Gelatine is used to make Panna Cotta, but it is an ingredient that I personally never buy. Instead, I use Agar Agar – a natural gelling agent made out of algae. Agar is generally found as a Powder and has a really strong gelling effect. Be careful with quantities when using it and really follow the one suggested in the recipe you are following.
Blackberry Panna Cotta Tart with Passion Fruit
For this recipe, I picked Blackberries to make the Panna Cotta filling. I used frozen ones I keep in the freezer but you can obviously use fresh blackberries instead. I put the Blackberries in some boiling Water with Sugar, Cinnamon and Lemon Juice to get a flavourful compote that I then blended. Because you want a smooth texture for your panna cotta, I recommend pressing the blended blackberry compote through a sieve to remove all the seeds and only keep the juice. Alternatively, you can also simply use bought Blackberry Juice if you can find some!
From there, the process is basically the same as for any panna cotta: put the blackberry juice, milk and heavy cream in a pot with some sugar and bring to a boil. Then, add the Agar Agar powder and let the liquid boil for a couple of minutes until it starts thickening a little bit. Blackberry Panna Cotta: done!
I love using Cacao Powder to make tart crust – it brings a great colour and a nice subtle flavour too. I only use Unsweetened Cacao Powder when I bake but it can make the dough a little bit bitter. I don’t usually add much sugar to my tart doughs but in this case, I really recommend using some to balance the bitter Cacao flavour. The Cacao Powder is combined with Plain Flour and Almond Meal that makes the dough lighter and more moist. Using Almond Meal is optional though, you could only use Plain Flour if you prefer. Add your butter, and the Cacao Tart Dough is done!
The last element of the recipe is Passion Fruit. Although you could totally make this recipe without it, the Passion Fruit is really what makes this tart special. Not only it brings an amazing colour that looks stunning with the purple blackberry panna cotta, it also adds a tangy crunch that nicely balances the berry flavour. You can simply top the tart with fresh passion fruit or make a Passion Fruit Gel like I did. To do so, simply boil your Passion Fruit juice and seeds in a pot then add a little bit of Agar Agar. Passion Fruit Gel: done!
This amazingly colourfull Blackberry Panna Cotta Tart with Passion Fruit and Cacao Tart Dough is a delicious crowd-pleasing dessert!
- 150 gr (1 cup) Plain Flour
- 50 gr (1/4 cup) Almond Meal
- 2,5 tbsp. Unsweetened Cacao Powder
- 2 tbsp. Brown Sugar
- 1 pinch Salt
- 140 gr (5 oz) Unsalted Butter at room temperature
- 2 tbsp. Water
- 200 gr (2 cups) Frozen Blackberries
- 120 ml (1/2 cup) Water
- 1 tbsp. Brown Sugar
- 1/2 teasp. Cinnamon Powder
- 50 ml (1/4 cup) Lemon Juice
- 500 ml (2 cups) Full Fat Milk
- 125 ml (1/2 cup) Heavy Cream
- 1,5 tbsp. Agar Agar Powder
- 4 Passion Fruits
- 2 tbsp Lemon Juice (optional)
- 1 teasp. Agar Agar
Combine the Flour, Almond Meal, Cacao Powder, Sugar and Salt in a large bowl. Cut the Butter at room temperature in small cubes and add them to the dry ingredients.
Combine the dry ingredients and butter by pressing and rolling them in between your palms and fingers. You should get a thick sand / crumbs like batter.
Pour the water on the dough and knead to form a large ball. If too dry, add a little bit more water.
Rest for 30 minutes then roll the dough and place it in a tart tin.
Prick the tart dough with a fork and place it in the freezer for 15 minutes to completely set.
Bake the tart dough at 180'C for 15 to 20 minutes or until fully baked. You can cover the tart with baking paper and baking beads / dry beans to avoid burning the dough. Set aside to cool.
In a pot, mix the Frozen Blackberries, Water, Brown Sugar, Cinnamon Powder and Lemon Juice. Bring to a boil and let it reduce for 10 to 15 minutes.
Transfer the compote into the blender to make a thick paste.
Press the paste through a sieve to collect the juice only.
In an other large pot, mix the Blackberry Juice, Milk and Cream and bring to a boil. Add the Agar Agar and whisk well for about 2 minutes. The liquid should still be boiling when you whisk it for the Agar to start working.
When it starts to slightly thicken, remove from the heat and pour the Panna Cotta mixture into the pre-baked tart crust. Place into the fridge to set for at least 30 minutes, or until the panna cotta has started to set.
Pour the Passion Fruits Juice and Seeds in a pot and combine it with the Lemon Juice. Bring to a boil, then add the Agar Agar. Whisk for a couple of minutes then remove from the heat.
Pour the Passion Fruit Gel on top of the Blackberry Panna Cotta and place it back into the fridge for at least 1,5 hour.
- The Tart Crust needs to have fully cooled down before filling it with the panna cotta.
2. Make sure the Blackberry Panna Cotta has set before adding the Passion Fruit Gel.