PANNA COTTA TART
Made with a sturdy pâte sucrée shell, this dessert is a variation on the well-known fruit-topped tarts of traditional French pastry. The most recognizable of those depends on a generous amount of creamy filling such as pastry cream (crême pâtissière, page 476) or lemon curd (page 477), topped with a selection of ripe sliced fruits or whole berries. This one uses panna cotta-"cooked cream," thickened with gelatin-instead, which is less rich than butter-thickened fillings. It is also a little less formal than the pâtissèrie tarts, as the fruit is macerated and casually served on the side rather than painstakingly arranged. In fact, the cherries in the photo are intended only as a suggestion; top the tart with any type of macerated fruit you prefer. It's equally delicious unadorned. The crust should be cool before you make panna cotta since the filling needs to set in the shell. The cherries can be macerated up to one hour ahead and refrigerated; however, not more than that because the fruit loses flavor and texture if refrigerated too long, and also will begin to oxidize and brown on the edges.
Yield serves 8
Number Of Ingredients 13
Steps:
- Roll out and chill dough On a lightly floured surface, roll out dough into a 1/8-inch-thick rectangle (about 7 by 17 inches). Transfer to a 4 by 14-inch fluted rectangular tart pan with a removable bottom, gently fitting dough into bottom and up sides. Trim dough flush with pan by rolling across top with a rolling pin. Prick bottom of dough all over with a fork (this is called docking, which keeps the dough from puffing during baking). Refrigerate until cold, about 1 hour.
- Blind bake Heat oven to 375°F. Line chilled tart dough with parchment paper and fill to top with pie weights or dried beans. Bake until just starting to color around the edges, 20 to 25 minutes. Carefully remove parchment and weights. Return to oven, and bake until center is golden and dry, 12 to 15 minutes more (cover edges with foil if darkening too quickly). Transfer to a wire rack to cool completely. Carefully remove tart shell from pan and place on a baking sheet.
- Make panna cotta filling Sprinkle gelatin over the cold water in a small bowl. Let stand until softened (and all water absorbed), about 5 minutes. (This makes it easier for the gelatin to dissolve in the hot cream.) Place yogurt in a medium bowl and whisk to soften and remove any lumps. Combine cream, sugar, salt, and vanilla seeds and pod in a small saucepan. Bring to just under a boil, then reduce heat to low. Remove vanilla pod and discard. Whisk softened gelatin into cream mixture, whisking over low heat until completely dissolved. Pour through a fine sieve (to remove any undissolved gelatin) into yogurt, then whisk to combine. Pour panna cotta into cooled tart shell and refrigerate until firm, at least 2 hours (or up to overnight, covered).
- Macerate fruit About 30 minutes before you are ready to serve tart, combine cherries, sugar, lime juice, and salt. Stir well, then let stand at room temperature until some of the juices are drawn out of the cherries and the sugar is completely dissolved, about 30 minutes.
- Serve Place the fruit mixture in a bowl and serve alongside sliced tart, or spoon it down the center.
- Many recipes call for tart shells or pie crusts to be blind baked before they are filled. This step ensures the crust will hold its shape and not become soggy, especially important with unbaked fillings such as the panna cotta here. To do this, fit rolled-out dough into pan, prick all over with a fork, line with parchment paper, and weigh with dried beans (or pie weights). Chill thoroughly before baking, either partially or completely-partially for custards and other fillings that will be baked in the crust, completely for unbaked fillings.
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