I don’t make tarts as often as I’d like to.
If I’m baking, I’m usually either trying too hard to replicate my favourite dessert shop creation, attempting the latest viral recipe or chasing for that elusive chocolate chip cookie recipe. #confessionsofanamateurbaker
Tarts aren’t usually the first thing that comes to mind when i put my baking mittens on.
But yet, I find myself reaching for my trusty tart tin time and time again whenever i need a showstopper of a dessert but have limited time and ingredients.
I guess that is what it is. That tarts being tarts, are so straightforward to make yet almost always turn out deliciously good.
When in doubt, bake a tart.
& might I suggest today, we make ourselves not just any tart, but
A cream cheese panna cotta tart.
Please, don’t let the long and uninspired name turn you off from making it, I just really couldn’t decide what to call it. It’s definitely more fabulous in flavour than it is in name, I promise. Panna cotta was meant to be the original base but I had added cream cheese into the mixture because, um, cream cheese is delicious.
The result is a luxuriously creamy and milky filling that is light on the palate , sitting atop a crumbly, buttery tart base. Heavenly.
This tart is pretty simple to make and assemble. The recipe even takes the oh-so-easy level up (or down??) a notch because it is a no-bake tart. Meaning, ladies and gentlemen, we’re not going to have to crank up the oven for this one.
Just let your tart have a little chill time in the fridge and you’re pretty much set until it is time for it’s grand entrance to the table.
The original recipe is delicious on it’s own, but would also compliment a variety of fruits and ingredient toppings. As i had made this during the holiday season, I decorated mine with some berries, dried orange slices, dark cherries and mint leaves, with a Christmas wreath in mind. But I reckon this would also look and taste pretty fantastic with juicy mangoes or zesty citrus fruits.
I can imagine making these in little tartlet trays or wide glasses too!
So many yummy possibilities. I do hope you give this recipe a try !
Cream Cheese Panna Cotta Tart
Makes 22cm tart
for the Crust,
187.5g Digestive biscuits
60g Butter, melted
for the Filling,
2.5tsp Gelatin powder
60ml Warm milk
240ml Heavy cream
177ml Milk, full cream
177g Cream cheese
90g Sugar, granulated
for the Crust,
- Crush biscuits into crumble. Pour in melted butter.
- Pack crumble tightly into tart tin. Place in fridge to chill.
for the Filling,
- Sprinkle gelatin powder evenly on surface of warm milk. Allow it to bloom. Stir occasionally.
- In a separate saucepan, warm milk, heavy cream and cream cheese over medium heat until cream cheese has melted. Stir continuously and be careful not to let the mixture boil.
- Add in the gelatin mixture into the cream cheese filling and stir until incorporated. (You may add some lemon zest at this point if you’d like).
- Strain filling through a fine sieve and let it cool slightly.
- Fill the chilled tart shell with the cream cheese mixture.
- Refrigerate until the filling has set, about 2 hours or more.
- Decorate tart with fruits and toppings of choice.
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