Panna Cotta Tart
Just quietly, this luxe dessert is our go-to for an impressive yet fuss-free dessert. Using bought sweet pastry and panna cotta mix, once prepared it will sit in the fridge overnight, meaning that you only have to garnish it for the table on the big day. We also adore this made with the Black Doris plum and tropical panna cotta mix versions, and we’ll ring seasonal changes in the toppings.
Roll out the pastry to line a 23cm round tart tin. Chill for at least 30 mins before baking. Prick the base with a fork, cover with baking paper and use ceramic beans (or rice or beans) to fill.
Blind bake in a 170°C oven for 15 mins, remove the beans and baking paper and bake until cooked through, approx. 10 mins. Cool before using (can be made a day ahead or frozen then defrosted).
Heat the cream and milk to around 40°C then sprinkle over the panna cotta mix and stir gently until completely combined. Cool to room temperature then pour into the prepared pastry tart and refrigerate for a minimum of 8 hours or ideally overnight. Lightly dust the edges with icing sugar, cut strawberries into halves or slices, scatter with the strawberries and raspberries, meringues and edible flowers to garnish.
1 packet Paneton sweet pastry
450ml Lewis Road Creamery cream
4 packets Fresh As raspberry panna cotta mix
icing sugar for dusting
strawberries, raspberries, berry meringues and edible flowers for garnishing