Description
These Earl Grey Panna Cotta Tarts combine a buttery, crisp tart shell with a delicate, creamy panna cotta infused with fragrant Earl Grey tea. Perfectly chilled and garnished with fresh berries, candied citrus peel, or mint leaves, these elegant tarts offer a sophisticated dessert experience that is both refreshing and aromatic.
Ingredients
Scale
Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tbsp ice water
Panna Cotta Filling
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 Earl Grey tea bags or 2 tbsp loose leaf Earl Grey tea
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 tsp powdered gelatin
- 2 tbsp cold water
Garnish
- Fresh berries
- Candied citrus peel
- Fresh mint leaves
Instructions
- Make the Tart Shells: Preheat your oven to 350°F (175°C). Grease and flour the tart pans or muffin tin you plan to use to prevent sticking.
- Prepare the Dough: Using a food processor, pulse the flour, powdered sugar, and cold cubed butter until the mixture resembles coarse crumbs. Add the egg yolk and pulse until dough begins to form. Incorporate the ice water one tablespoon at a time, pulsing until the dough forms a cohesive ball.
- Chill the Dough: Transfer the dough to a floured surface and knead gently to bring it all together. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax and chill the dough.
- Shape the Tart Shells: Roll out the chilled dough to approximately 1/8 inch thickness. Press it carefully into your tart pans and trim the excess dough. Prick the bottoms lightly with a fork to prevent bubbles during baking.
- Blind Bake the Shells: Line the shells with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until edges are golden. Remove the weights and parchment, then bake for another 5 minutes to brown the base. Allow to cool completely.
- Infuse the Cream: In a small saucepan, heat the heavy cream, whole milk, and sugar over medium heat just until it begins to simmer. Add the Earl Grey tea bags or an infuser with loose leaf tea, letting it steep for 5-7 minutes. Remove the tea to avoid bitterness.
- Bloom the Gelatin: Sprinkle the powdered gelatin over the cold water and let it sit for 5 minutes to absorb and soften.
- Combine Gelatin and Cream: Remove the cream mixture from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well. Let the mixture cool slightly before proceeding.
- Fill the Tart Shells: Pour the infused panna cotta mixture evenly into the cooled tart shells.
- Chill to Set: Refrigerate the tarts for a minimum of 4 hours or preferably overnight, until the panna cotta firm and well set.
- Garnish and Serve: Decorate the set tarts with fresh berries, candied citrus peel, and mint leaves as desired. Serve chilled and enjoy the creamy, aromatic flavors of this delicate dessert.
Notes
- You can substitute the tart pans for a muffin tin if you prefer more individual-sized tarts.
- Ensure the butter and water are cold to achieve a flaky crust texture.
- For a more intense Earl Grey flavor, you can steep the tea a bit longer but avoid bitterness by not exceeding 7 minutes.
- Gelatin must be fully dissolved into the cream mixture to ensure the panna cotta sets properly.
- These tarts are best served chilled on the same day but can be stored refrigerated for up to 2 days.
- For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk, adjusting gelatin accordingly.
