CHOCOLATE & BERRY PANNACOTTA TARTS

TARTS DI FROLLA CON PANNACOTTA AL CACAO E FRUTTI ROSSIin italiano

If you have a sweet tooth, these Tarts with fresh Berries are something you might eat again and again. Very easy to make, although the recipe calls for a few steps that take a little time, but the final result is simply delicious.

INGREDIENTS

  • 250g of fresh berreis
  • 250ml of whipping cream
  • 75g of sugar
  • 60ml of milk
  • 5g gelatine sheets
  • Vanilla extract
  • 50g cocoa powder
  • SHORTCRUST PASTRY – Use my RECIPE for SHORTCRUST PASTRY.

PLEASE NOTE:

Shortcrust recipe: double the quantity of the ingredients mentioned in my recipe

METHOD

  1. Make the Shortcrust Pastry.
  2. Roll out the shortcrust and cut some discs slightly larger than you individual tart tins.
  3. Place each tin on a baking sheet
  4. Place each disc on the back of each tin. (see photo)
  5. Bake for 15 minutes in a pre-heated oven at 180°
  6. Take the baking sheet out of the oven and let all the tarts cool down completely.
  7. Now you can turn each tin and take the shortcrust tart off the tin.

Let’s make the pannacotta:

  1. Soften the gelatine sheets into cold water
  2. Then add them to a saucepan with boiling milk.
  3. Let it cool down for 3-4 minutes
  4. Add the whipping cream and vanilla extract, plus the sugar.
  5. Let the sugar melt into the whipping cream.
  6. Add the cocoa powder and stir well.
  7. Leave it to cool down a little
  8. Pour it in each tart and refrigerate for 1 hour
  9. Add fresh berries

 

…if this was not enough you can serve them with  whipped cream or a scoop of vanilla ice cream!

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