A basic panna cotta is an Italian classic milk pudding thickened with gelatin. In fact, the word ‘panna cotta’ means “cooked cream”. A flan (as well as creme brulee) looks similar but uses egg yolks as the thickening agent, and needs to be baked in the oven. While a pannacotta uses gelatin and needs no baking.
Why make this tart?
This is probably one of the easiest desserts to make in less than 10 minutes. It does need a few hours to chill which means it is the perfect make-ahead dessert for entertaining. The classic panna cotta does not travel well but this one definitely makes an impressive dessert to take with you to family and friends. I am using fresh blackberries because they are in season but you can also use frozen berries for the panna cotta. This panna cotta tart has three components: The crust – Today, I am using a cookie crust to make this a no-bake tart. You can also use a shortcrust pastry, and I shared that with you when I made my strawberry panna cotta tart. The cream mixture – A basic panna cotta is made with cream, milk, gelatin, and sugar. That’s also what we have in this recipe. The fruit variation – Today, we add the blackberry puree to the basic panna cotta to make a blackberry panna cotta tart. In the previous recipe, we added the blueberry puree to make a blueberry panna cotta tart.
Ingredients & substitutes
Cookies – Graham crackers are very commonly used for the crust but any cookies that you enjoy would work just as well for this tart. Whipping Cream – I have used 38% fat content for my whipping cream. You want to use a minimum of 32%, if not more. Since, low-fat creams will set into a very soft Panna Cotta, which won’t cut into beautiful slices. Whole milk – You also need to use whole milk, not low-fat. And yet, you can substitute with almond milk if you prefer. Sugar – It is best to use castor or finegrain white sugar. You want the sugar to dissolve easily without affecting the color of the mixture. Gelatin – It’s best to use unflavored gelatin so that the strawberry flavor shines beautifully. Blackberries – I have used fresh blackberries because they are in season. And yet, you can also use frozen strawberries for the puree. Just pulse and sieve them just the same way.
Ste
Step-by-step: Blackberry panna cotta tart
Blackberry Puree – Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use the amount requested in this recipe.Pro tip – straining the puree will remove the seeds which will give a velvety texture to the panna cotta
Cookie Crust
Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.Pro tip – make sure you do not have large cookie chunks as that can cause the crust to break easily when slices Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.Pro tip – freezing the tart will prevent the panna cotta mixture from soaking into the crust.
Panna cotta mixture
Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.Pro tip – soaking the gelatin will ensure it dissolved into a smooth, not grainy mixture. In a heavy-bottom saucepan over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil. Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.Pro tip – we do not want to boil the gelatin as it can make the gelatin chewy.
Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds. Gently pour the mixture into the cooled/partially frozen tart shell.Pro tip – I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs. Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.Pro tip – place the tart on a baking tray so it is easier to move it around without spilling.
Blackberry jello
Combine remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes. Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warmPro tip – we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy. Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve.Pro tip – Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart. Once chilled – garnish the top of the blackberry tart. I’ve used whipped cream, fresh blackberries, and cherries in season.
Tips for success
Graham crackers are commonly used, but I like to use my kid’s favorite digestive biscuits. Ensure you chill the cookie crust before you pour the panna cotta mixture to prevent crumbs from getting into the mixture. You can use fresh or frozen blackberries. If you add frozen blackberry puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds. You can add a bit less or more blackberry puree until you get the color you are looking for. You can make this blackberry panna cotta tart without the jello topping. Just like we did the strawberry panna cotta tart.
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