This Chocolate and Raspberry Panna Cotta Tart is a dreamy dessert that combines silky smooth panna cotta with a rich, decadent chocolate crust. The tart’s creamy texture melts in your mouth, while the vibrant raspberries add a tangy, refreshing burst of flavor. Perfect for any occasion, it’s a showstopper that’s surprisingly simple to make in just under an hour.
Each bite offers a harmonious blend of sweet and tart, with the velvety panna cotta perfectly complementing the crisp chocolate base. The dessert’s elegant presentation makes it ideal for impressing guests, yet it’s effortless enough for a cozy night in. Treat yourself to this luxurious creation that’s as delightful to eat as it is to behold.
Ingredients for Chocolate and Raspberry Panna Cotta Tart
- For the Base:
- 2 cups (9.7 oz/275g) chocolate sandwich cookies, crushed (about 24 cookies)
- 6 tablespoons (75g/2.6 oz) butter, melted
- For the Panna Cotta Filling:
- 2 ½ teaspoons powdered gelatin
- 2 tablespoons (2 ½ oz/71g) water, at room temperature
- 1 cup (8 fl oz/225mL) heavy whipping cream
- 1 cup (8 fl oz/225mL) whole milk
- ⅓ cup (2 ½ oz/71g) granulated sugar
- ½ teaspoon lemon peel (from about half a lemon)
- 1 vanilla bean (or substitute 1 teaspoon vanilla extract)
- For the Topping:
- 2 cups (10 oz/284g) fresh raspberries
- Confectioners’ sugar, for dusting
Step-by-Step Instructions
- Prepare the Base:
- In a bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until evenly coated.
- Press the mixture into a 9-inch or 10-inch tart pan with a removable base, spreading it evenly across the bottom and up the sides. Tip: Avoid pressing too firmly to keep the base tender.
- Chill the crust in the fridge or freezer while preparing the filling.
- Make the Panna Cotta Filling:
- In a small bowl, mix the gelatin and water. Let it bloom for 5 minutes.
- In a medium saucepan, combine the heavy cream, milk, granulated sugar, and lemon peel.
- Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture.
- Heat the mixture over medium-low heat, stirring occasionally, until scalding (small bubbles form around the edges, about 5 minutes). Do not boil.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the mixture into a bowl, discarding the vanilla pod and lemon peel. Cool quickly by placing the bowl over another bowl of ice, stirring gently until thickened and cool to the touch. Visual cue: The mixture should coat your finger or hold its shape on a spoon.
- Assemble the Tart:
- Pour the cooled panna cotta filling into the chilled crust. Smooth the top with a spatula.
- Refrigerate for about 2 hours, or until completely set.
- Add the Topping:
- Just before serving, arrange fresh raspberries on top of the tart.
- Dust lightly with confectioners’ sugar.
- Slice and serve immediately. Storage tip: Store leftovers wrapped in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While fresh raspberries and a dusting of confectioners’ sugar are classic, you can elevate this tart with a drizzle of raspberry coulis or chocolate ganache. For a tangy twist, try a dollop of lemon curd on the side. If you’re feeling adventurous, a sprinkle of crushed pistachios or toasted almonds adds a delightful crunch.
Serve It Right: Presentation Tips
For a stunning presentation, arrange the raspberries in a spiral pattern on top of the tart. Use a fine-mesh sieve to evenly dust the confectioners’ sugar. Serve each slice with a sprig of fresh mint or a few edible flowers for a touch of elegance. Pair it with a glass of sparkling wine or a cup of espresso for a sophisticated dessert experience.
Make It Ahead: Storage and Reheating
This tart can be made up to 2 days in advance. Store it in the fridge, covered tightly with plastic wrap, and add the raspberries and sugar dusting just before serving. Avoid freezing, as the texture of the panna cotta may change. If the crust softens slightly, a quick chill in the freezer for 10 minutes will restore its firmness.
Time-Saving Hacks for Busy Bakers
To save time, use pre-crushed cookie crumbs instead of crushing them yourself. You can also substitute the vanilla bean with 1 teaspoon of vanilla extract for a quicker prep. If you’re short on time, skip the ice bath and let the panna cotta mixture cool at room temperature for 15-20 minutes before pouring it into the crust.
Equipment Essentials for Success
A 9-inch or 10-inch tart pan with a removable base is key for easy slicing and serving. Use a fine-mesh strainer to ensure a smooth panna cotta filling. A microplane grater works best for zesting the lemon peel. If you don’t have a vanilla bean, a vanilla bean paste or extract will work just as well.
Chocolate and Raspberry Panna Cotta Tart
Ingredients
For the Base:
- 2 cups chocolate sandwich cookies (crushed, about 24)
- 6 tablespoons butter (melted)
For the Panna Cotta Filling:
- 2 ½ teaspoons powdered gelatin
- 2 tablespoons water at room temperature
- 1 cup heavy whipping cream
- 1 cup whole milk
- ⅓ cup granulated sugar
- ½ teaspoon lemon peel (the peel from around half a lemon)
- 1 vanilla bean
For the Topping:
- 2 cups fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- For the Base:Pour the crumbs into a bowl, and pour over the melted butter, stirring until combined.
- Tip the mixture into a 9-inch or 10-inch tart pan with a removable base, and gently pat the mixture into the base, and up the sides. Do not press too, too firmly as it will result in the base being too firm.
- Place the crust in the fridge, or ideally in the freezer while you prepare the filling.
- For the Panna Cotta Filling:To a small bowl, add the gelatin and water. Stir together until combined, then set aside to bloom for about 5 minutes or until ready to use.
- Next, add the cream, milk, granulated sugar, and lemon peel to a medium-sized pot or saucepan.
- Next, using a sharp knife, draw a slit through the vanilla bean, then drag your knife across, perpendicularly, to scrape out the seeds. Tip the seeds and the empty vanilla pod into the cream mixture.
- Over medium-low heat, warm the mixture, stirring every now and then until it is scalding (small bubbles should appear on the edges and it should almost reach a boil), about 5 minutes.
- At this point, turn off the heat, and stir in the bloomed gelatin until it is completely dissolved.
- Strain the mixture into a medium-sized bowl (discarding the vanilla pod and lemon peel) and cool it quickly. I like to do this by placing the bowl of panna cotta mixture over another bowl of ice, stirring gently until it is cool to the touch and has thickened slightly: if you tip your finger into the mixture it should leave a coat, or if you dip a spoon in and run your finger through the back, it should hold its shape.
- Working quickly, pour the mixture into the chilled cookie crust, and store in the fridge until completely set around 2 hours.
- For the topping:Right before serving, garnish with the fresh raspberries, and a dusting of confectioners’ sugar.
- Cut into pieces and serve. This tart should be served immediately after topping with the berries but can be stored for several days if wrapped properly.
