Tart with panna cotta and strawberries (no cooking)

Aug 27, 2020
Crostata con panna cotta e fragole (senza cottura)

INGREDIENTS (for the base)

  • 270 g of shortbread biscuits
  • 130 g melted butter

INGREDIENTS (for the panna cotta)

  • 600 ml of fresh cream
  • 100 g of icing sugar
  • 1 teaspoon vanilla extract (or one pod)
  • 12 g of gelatin sheets

INGREDIENTS (for decoration and for the coulis)

  • 1 large basket of strawberries
  • 1 kiwi (zespri or green if you prefer)
  • granulated sugar

PROCEDURE

  • Prepare the base by blending the biscuits and mixing them with the melted butter. Line a 20/22 cm mould with baking paper. Spread the biscuit mixture on the bottom and compact by levelling with your fingertips or using a spoon. Place in the refrigerator.
  • Prepare the panna cotta: soak the gelatine sheets in cold water.
  • Bring the fresh cream to the boil, add the sugar and vanilla (you can also, if you use the pod, put it in a bowl with the fresh cream the night before and place in the refrigerator overnight).
  • Squeeze the gelatine and add it to the cream, stirring with the heat off.
  • Peel the kiwi, slice it and place the slices vertically on the edge of the mold.
  • Let the panna cotta cool down and then pour it into the mold. Place in the refrigerator to harden for at least a few hours (you can prepare it the day before).
  • Wash the strawberries and slice some horizontally. Distribute them on the surface of the cake.
  • Store in the refrigerator.
  • Prepare the strawberry coulis by cooking the strawberries cut into pieces with a spoonful of sugar (according to your taste) and a spoonful of water.
  • Once you have a puree, pass it through a sieve. Store it in the refrigerator and serve it with a slice of cake.

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