Panna Cotta Fruit Tarts


Working Method

  1. Whisk first 3 ingredients for 10 minutes
  2. Mix butter and flour into the above mix
  3. Make a meringue with whites and sugar, fold through mixture
  4. Spread onto silpat mats and bake for 8-10 min at 200°C in a deck oven
  5. Cut out discs with cut outs in the middle

  1. Boil milk and sugar, add soaked Gelatine, add cream and let it cool
  2. Once slightly thickened pour into tarts till ring is filled

  1. Spread out and freeze; cut discs and place on top of Tart

  1. Place Jaconde disc with hole in middle in tart shell
  2. Pour Pannacotta into hole and let set
  3. Pipe Topfil on top, then Cremfil on top and finally, garnish

About this Recipe

Complexity level:  


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