Blackberry Panna Cotta Tart with Passion Fruit

**This post may contain affiliate links. We may receive a commission - at no cost to you - if you make a purchase through one of the links below. We only link product we personally recommend!**

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!

Blackberry Panna Cotta Tart with Passion Fruit

 

Panna Cotta

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

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!

Blackberry Panna Cotta Tart with Passion Fruit

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!

Blackberry Panna Cotta Tart with Passion Fruit

Blackberry Panna Cotta Tart with Passion Fruit
Prep Time
30 mins
Cook Time
15 mins
Resting Time
2 hrs
Total Time
45 mins
 

This amazingly colourfull Blackberry Panna Cotta Tart with Passion Fruit and Cacao Tart Dough is a delicious crowd-pleasing dessert!

Course: Dessert
Cuisine: French, Italian
Servings: 8 people
Ingredients
Cacao Tart Dough
  • 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
Blackberry Panna Cotta
  • 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
Passion Fruit Gel
  • 4 Passion Fruits
  • 2 tbsp Lemon Juice (optional)
  • 1 teasp. Agar Agar
Instructions
Cacao Tart Dough
  1. 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.

  2. 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. 

  3. Pour the water on the dough and knead to form a large ball. If too dry, add a little bit more water. 

  4. 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. 

  5. 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. 

Blackberry Panna Cotta
  1. 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.

  2. 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.

Passion Fruit Gel
  1. 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.

Recipe Notes
  1. 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

 

Blackberry Panna Cotta Tart with Passion Fruit: a deliciously colourful homemade tart with a cacao tart dough

 

Only Crumbs Remain
Cook Blog Share

 


23 Comments

  1. Adrianne - Sweet Caramel Sunday

    August 5, 2018 at 4:18 pm

    This is such a pretty tart Sylvie! I love the pink colour and it is well complemented with the passionfruit. I bet it tastes delicious!

    1. thefoodiejourney

      August 5, 2018 at 4:44 pm

      Thanks Adrianne, I really wasn’t expecting that colour but man, it looked awesome hehe!

  2. Bernadette

    August 5, 2018 at 5:38 pm

    What a beautiful tart! The pink is so vibrant – just gorgeous!

    1. thefoodiejourney

      August 8, 2018 at 10:28 am

      Thanks Bernadette, I love that colour too!

  3. Diana

    August 5, 2018 at 7:04 pm

    This looks delicious! Will be trying it out!

    xx
    http://www.thedecemberdame.com

    1. thefoodiejourney

      August 8, 2018 at 10:28 am

      Let me know how you go with it 🙂

  4. Move in Bliss

    August 5, 2018 at 9:48 pm

    I would love to try this tomorrow!!!

    1. thefoodiejourney

      August 8, 2018 at 10:28 am

      Hope you do, it is such a delicious and light dessert!

  5. Midge @ Peachicks' Bakery

    August 7, 2018 at 2:21 am

    Oh My… that is so pretty, such a gorgeous colour with the blackberries and passionfruit! Love the flavour combo too, pinned for later #cookblogshare

    1. thefoodiejourney

      August 8, 2018 at 10:30 am

      So glad you liked it! The flavour combo was a really fun one 🙂

  6. Cassie

    August 7, 2018 at 3:22 pm

    I love the colours on this tart! It looks absolutely beautiful and I would love a slice right now!

    1. thefoodiejourney

      August 8, 2018 at 10:30 am

      Thanks Cassie! I wouldn’t mind a slice right now either hehe!

  7. Jacqui |Recipes Made Easy

    August 8, 2018 at 9:20 pm

    What an amazing colour this tart has. Thank you for linking to #CookBlogShare

    1. thefoodiejourney

      August 13, 2018 at 5:49 pm

      Thanks Jacqui 🙂

  8. Anca

    August 10, 2018 at 2:19 am

    Wow, that purple colour looks amazing. I love it!! I also love that is vegetarian. As you, I use agar agar and it works great.

    1. thefoodiejourney

      August 13, 2018 at 5:50 pm

      I really prefer using Agar Agar rather than gelatine, I find that it works way better!

  9. Lathiya

    August 11, 2018 at 3:24 am

    Such a pretty Pannacotta tart..Awesome presentation

    1. thefoodiejourney

      August 13, 2018 at 5:51 pm

      Thank you so much Lathiya!

  10. Feeding FreeFromers, A Beginners Guide & #CookBlogShare Week 33

    August 14, 2018 at 10:02 am

    […] desserts dairy & eggfree is that they taste the same if not better than the original.  This Blackberry Panna Cotta Tart from The Foodie Journey is absolutely stunning and with a few simple swaps could be made suitable […]

  11. Angela / Only Crumbs Remain

    August 19, 2018 at 3:59 am

    Wow! I absolutely love the colours in thos Sylvie – seriously so pretty and amazing! And if that wasn’t enough you used agar agar meaning I can try it too (I hate gelatine!) Thankyou for sharing with BakingCrumbs,
    Angela x

    1. thefoodiejourney

      August 20, 2018 at 9:43 pm

      Thanks Angela! I am always amazed by the power of Agar Agar, it is such a fun ingredient to use, isnt it!?

  12. joskitchenlarder

    August 20, 2018 at 5:46 am

    This tart is simply gorgeous Sylvie, the colours are so beautifully vivid! I would have never thought to put blackberries and passion fruit together but I can so see (and almost taste) them together. Perfectly elegant dessert! Thank you for sharing with #BakingCrumbs 🙂 x

    1. thefoodiejourney

      August 20, 2018 at 9:45 pm

      Thank you so much Jo! It’s not an obvious association but it actually works perfectly together!

I always love to hear your feedback!

?>