Passion fruit chocolate panna cotta tart

Easy tart on the shortbread base which could be make as a pastry or crushed cookies. The filling here is panna cotta which is usually served as separated cold dessert. I placed it on the shortbread base to make fun for eyes and for taste. Simple to prepare, very easy to cut and good to keep the shape. The flavours of passion fruit and chocolate match well and create perfect sweet – sour combo. Enjoy!

 

1 deeper tart ø 8 inch

 

Ingredients for the base:

  • ½ cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 ¾ cups all purpose flour

 Chocolate panna cotta:

  • 100 g (3 ½ oz) dark chocolate (I used semi – sweet 52%)
  • 1 tablespoon gelatine
  • ¾ cup (190 ml) whipping cream
  • 3 ½ tablespoons sugar
  • ¾ cup (190 ml) natural plain yogurt

Passion fruit panna cotta:

  • 3 ripe passion fruit
  • 1 ½ tablespoons gelatine
  • ¾ cup (190 ml) whipping cream
  • 1/3 cup (75 g) sugar
  • ¾ cup (190 ml) natural plain yogurt

Decoration:

  • 3 ripe passion fruit

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Re – roll remaining pastry and cut out smaller shapes of your choice. Fill the shell of tart with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove weight, bake the base for further 7 minutes. Remove from the oven and cool. Smaller shapes of pastry bake for 10 minutes. You may also prepare the base with graham crackers (170 g), crushed to the sand texture and mixed with 50 g melted butter. That base should be baked for 10 minutes.

Make chocolate panna cotta: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Melt the chocolate in a baine-marie or microwave. Heat cream and sugar until hot (boiling). Remove from heat and add bloomed gelatine, mix until melt. Pour over melted chocolate and mix until combined. Add yogurt, mix until smooth mixture. Pour the mixture on prepared base and place to the fridge.

Make passion fruit panna cotta: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Remove the passion fruit pulp from shells and strain through the sieve to discard seeds. Heat cream and sugar until hot (boiling). Remove from heat and add bloomed gelatine, mix until melt. In separated bowl mix together passion fruit puree and yogurt. Stir in the cream mixture and mix until smooth mixture. Pour the mixture over the chocolate layer (which should be set for now)  and place to the fridge for overnight.

The next day remove tart from the fridge, remove from the pan. Place on a serving plate. Decorate the top with passion fruit pulp (with seeds) and smaller pieces of pastry.


 

Category: No bake cakes.

Tags: chocolate, panna cotta, passion fruit.

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