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Rich Vanilla Bean Panna Cotta Tart
Like
Rich Vanilla Bean Panna Cotta Tart
Indulge in the creamy richness of this vanilla bean panna cotta tart, perfectly balanced with a crumbly pastry crust and a touch of caramelized sugar. The combination of textures and flavors is sure to impress any dessert lover. With a delicate pastry crust, a creamy panna cotta filling infused with the sweetness of vanilla beans, and a caramelized sugar topping, this tart is a true showstopper. Perfect for special occasions or as a decadent treat, this rich vanilla bean panna cotta tart is sure to satisfy any sweet tooth.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Dairy, Gluten, Eggs
Ingredients
1 sheet
Pastry dough
100 Calories
2 cups
Heavy cream
360 Calories
1 cup
Whole milk
170 Calories
1/2 cup
Granulated sugar
100 Calories
1/4 teaspoon
Kosher salt
0 Calories
2 beans
Vanilla beans
10 Calories
4 yolks
Large egg yolks
160 Calories
2 tablespoons
Unsalted butter
140 Calories
1/4 cup
Confectioners' sugar
50 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). Roll out the pastry dough to a thickness of about 1/8 inch and place it in a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
2
Line the pastry shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans and continue baking for another 10-12 minutes, or until the pastry is golden brown.
3
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
4
Remove the saucepan from the heat and let it steep for 10-15 minutes with the vanilla beans. Strain the mixture through a fine-mesh sieve into a clean bowl and discard the vanilla beans.
5
In a small bowl, whisk together the egg yolks and confectioners' sugar until pale yellow and thick. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
6
Pour the tempered egg yolk mixture into the baked pastry shell and smooth the top. Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.
7
Remove the tart from the oven and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight. Just before serving, sprinkle with confectioners' sugar and caramelize with a kitchen torch, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif