Strawberry panna cotta tarte
Tags:
alcohol-free
Description
Picking your own strawberries from the field is always fun for the whole family. If you want to try this recipe, you just have to be careful that not too many go into your mouth when you pick them. Strawberries are simply irresistible and should still be enough for your panna cotta.
Who would want to miss out on the creamy, fruity topping that makes this tart so delicious?
Zutaten für
For the base
250
g
wheat flour
70
g
almonds, ground
70
g
icing sugar
140
g
butter
1
egg
For the panna cotta
5
Leave(s)
gelatine
400
ml
crem
250
g
mascarpone
1
vanilla pod
100
g
sugar
750
g
strawberries
1
Pack(s)
cake glaze
Preparation
Prepare the base
1
Put the flour, ground almonds and icing sugar in a bowl. Then add the butter and egg and mix to a smooth dough. Wrap the dough in cling film and chill in the fridge for an hour. Preheat the oven to 180°C fan oven.
2
Roll out the dough thinly on a floured work surface, line the quiche tin with it and trim the edges slightly if necessary.
3
Carefully prick the base of the pastry several times with a fork or similar and then blind bake for 15 minutes. "Blind bake": Cover the dough with some baking paper and weigh it down with baking peas, lentils or rice.
4
After baking, allow the base to cool completely.
Prepare the panna cotta
1
Soak the gelatine in a bowl of cold water. Put the mascarpone in a saucepan and whisk lightly. Then pour in the cream and whisk until smooth.
2
Scrape out the pith of the vanilla pod and add to the cream in the saucepan together with the pod and some sugar. Bring the mixture briefly to the boil and simmer for 4 minutes, stirring repeatedly. Then remove from the heat and stir in the gelatine. Allow to cool briefly.
3
Pour the slightly cooled mixture onto the tart base and place in the fridge for at least an hour until the mixture has set. Now arrange the strawberries on the tart as desired and cover with a little cake glaze.
Zutaten für
For the base
250
g
wheat flour
70
g
almonds, ground
70
g
icing sugar
140
g
butter
1
egg
For the panna cotta
5
Leave(s)
gelatine
400
ml
crem
250
g
mascarpone
1
vanilla pod
100
g
sugar
750
g
strawberries
1
Pack(s)
cake glaze
