![]() The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball. With the mixer still running, add the raw egg yolk, 2 tablespoons of cream, and vanilla extract. Stir it into the butter and flour mixture. Grate the egg yolk with a microplaner or very small holed grater. Continue to mix until it is all worked into the dry ingredients- it will look like slightly clumpy sand when it’s ready. Cut the butter into small chunks and add them to the flour mixture one at a time with the mixer running on low. With the paddle attachment, stir the dry ingredients on low to combine. In the bowl of a stand mixer, combine the flour, powdered sugar, and salt. Other than the tart pan, you’ll need a rolling pin, a couple of pots, and stirring and measuring tools. I have this one from Jamie Oliver, but there are less expensive option available with the same dimensions. Special Equipment Neededįor this recipe you’ll need a 10″ tart pan that’s at least 1 1/2-2″ deep. The hard boiled egg yolk is optional, but does improve the texture of the crust.įor the Blueberry Filling you’ll need blueberries (fresh or frozen work great), white sugar, cornstarch, salt.įor the Panna Cotta Layer you’ll need heaving whipping cream, white sugar, water, powdered gelatin, vanilla extract, and vanilla bean paste. Blueberry Panna Cotta Tart Ingredientsįor the tart crust you’ll need all-purpose flour, powdered sugar, salt, unsalted butter, a hard boiled egg yolk, a raw egg yolk, whipping cream, and vanilla extract. So if you’re looking for an impressive yet simple dessert for your summer gatherings (or just really want something deliciously cool and sweet), this tart checks all the boxes. It’s all held together with a pastry crust that’s the perfect texture contrast to the fillings- slightly crisp, tender, and short. I’ll teach you how to keep the blueberries from mixing in with the panna cotta later on in the post. Underneath that perfectly smooth, creamy, sweet, vanilla-bean-speckled panna cotta top, there’s a surprise layer of jam-like blueberry filling. The only part of this tart that requires baking is the crust- the filling layers will spend most of their time in the refrigerator, after a tiny bit of time on the stove. The flavors are lightly sweet, and the textures are cool and refreshing. ![]() The simplicity of the flavors lets them all shine, from the vanilla panna cotta to the sweet-tart blueberry filling. It feels luxurious without being cloying, heavy, or overly rich. One of my favorite things about this dessert is that it’s decadent, but still light. I’d like to apologize for my selfishness in that regard, because it really is a gem of a tart for spring and summer. This recipe is one I’ve made for several years and have just never gotten around to sharing. ![]() With it’s layers of blueberry filling and creamy panna cotta, this tart is a elegant, refreshing choice for summer desserts.
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