Raspberry Panna Cotta Tarts
Serves: (4) 4½-in round tarts
Tart Dough
  • 1 cup (128 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 2 tablespoons (14 g) cocoa powder
  • ½ cup (113 g) unsalted butter, cold
  • 2-3 tablespoons ice cold water
Vanilla Panna Cotta
  • 2 teaspoons (6 g) powdered gelatin (about 1 packet)
  • 2 cups (460 g) heavy cream
  • ½ cup (115 g) half and half
  • ⅓ cup (67 g) sugar
  • 1 teaspoon vanilla extract
Raspberry Gelee
  • 1½ teaspoons (4.5 g) powdered gelatin
  • 1½ cups (185 g) raspberries
  • ¼ cup (50 g) sugar
  • 1 teaspoon lemon juice
For the tart crust:
  1. Combine flour, sugar, and cocoa powder in a food processor and processor just to combine.
  2. Cut butter into 1 inch pieces and add to food processor. Process until mixture resembles coarse crumbs.
  3. Add in water a tablespoon at a time and process just until dough begins to come together (should not turn into a ball of dough).
  4. Gather dough together and press into a disk. Wrap in plastic wrap and chill in refrigerator for about 30 minutes to let firm up.
  5. To bake the tart shells, take out dough and turn out onto a lightly floured surface. Roll out to about ¼" thickness. Gently press and form into the bottom and sides of four 4½" round tartlet pans. Make sure to spread the dough out and up evenly to prevent an overly thick bottom or sides.
  6. Chill tart pans in refrigerator while preheating the oven to 425 degrees F.
  7. Line the dough with foil and fill with pie weights. Bake tart shell for 15 minutes.
  8. Remove the foil and bake until golden, 12 to 15 minutes more.
  9. Remove tart shells from oven and let cool.
For the panna cotta:
  1. In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let stand until softened, about 2 minutes.
  2. In a large saucepan combine cream, half and half, sugar, and vanilla extract, and bring just to a simmer over medium high heat. Let simmer for about 15 minutes, stirring regularly to prevent scorching.
  3. Remove saucepan from heat and strain into a bowl. Stir in gelatin mixture until melted and fully incorporated.
  4. Divide mixture among the four tart shells.
  5. Cover and refrigerate for at least 2 hours or overnight until the mixture has set.
For the raspberry gelee:
  1. Place ¼ cup of cold water in a medium saucepan and sprinkle the powdered gelatin over it and let sit for a couple minutes.
  2. Add in the raspberries, sugar, and lemon juice and bring to a simmer over medium heat, stirring occasionally to break down the berries.
  3. Remove from heat when berries have softened and mostly broken down, and press mixture through a sieve into a clean measuring cup. Let cool for about 10 minutes.
  4. Carefully pour a layer of raspberry gelee over the tops of the set panna cotta tarts. Let tarts set in the refrigerator for another 2 hours before serving. Serve within a day.
Recipe by Dessert First at https://dessertfirstgirl.com/2020/12/raspberry-vanilla-panna-cotta-tarts.html