Description
Delicate Earl Grey Panna Cotta Tarts bring Italian elegance to British tea culture with silky smooth custard nestled in buttery pastry shells. Delightful desserts promise a refined sensory experience that will transport guests straight to a luxurious cafe.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups bleached all-purpose flour
- 1/2 cup ground almonds
- 1 1/4 teaspoons unflavored gelatin powder
Main Ingredients:
- 1/2 cup salted butter (room temperature)
- 3/4 cup icing sugar
- 1 large egg
- 1 cup whole milk (3.25% fat)
- 1/2 cup whipping cream (35% fat)
Flavor and Garnish Ingredients:
- 1 tablespoon loose-leaf Earl Grey tea
- 2 teaspoons finely grated lemon zest
- 2 tablespoons granulated sugar
- 1/4 cup white chocolate (melted)
- Edible dried flowers
- Honeycomb
Instructions
- Prepare the pastry base by softening butter and blending with powdered sugar and almond meal until creating a smooth, uniform mixture.
- Incorporate egg thoroughly, then gently fold in flour without overworking the dough, ensuring a delicate texture.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for at least one hour to firm up the consistency.
- Divide the chilled dough into eight equal portions, rolling each into a neat spherical shape.
- On a lightly dusted surface, transform each dough ball into a circular disc approximately 5-6 inches wide, carefully draping them into mini tart molds.
- Return the lined tart shells to the refrigerator for an additional hour to maintain structural integrity.
- Heat the oven to 350°F, preparing for precise baking.
- Pierce the pastry base with fork tines, cover with parchment, and fill with ceramic baking weights to prevent rising.
- Bake initially with weights for 15 minutes, then remove and continue baking until achieving a golden-brown appearance.
- Allow tart shells to cool completely, then delicately brush interior surfaces with melted white chocolate to create a protective barrier.
- Infuse milk with Earl Grey tea leaves and lemon zest, warming gently without reaching boiling point.
- Allow the aromatic mixture to steep for one hour, then strain to extract maximum flavor essence.
- Return the infused liquid to the saucepan, introducing cream and sugar, then sprinkle gelatin across the surface.
- Permit gelatin to bloom for ten minutes before applying gentle heat, stirring until completely dissolved.
- Strain the mixture into a pouring vessel, allowing it to cool to room temperature while occasionally whisking.
- Carefully fill the prepared chocolate-lined tart shells with the Earl Grey panna cotta mixture.
- Refrigerate for 4-5 hours until the panna cotta achieves a perfect, trembling set.
- Garnish with delicate edible dried flowers and honeycomb just before serving these sophisticated dessert treasures.
Notes
- Customize the dough by swapping ground almonds with gluten-free flour or almond meal for a more dietary-friendly option.
- Use a food processor to quickly combine butter and sugar, ensuring a smoother, more consistent pastry base.
- When infusing milk with Earl Grey tea, adjust steeping time based on desired tea intensity – shorter for subtle flavor, longer for robust tea notes.
- White chocolate brushing creates a moisture barrier, preventing soggy tart shells and adding a delicate sweet undertone to the dessert.
- Experiment with different tea varieties like lavender or jasmine for unique flavor profiles that complement the creamy panna cotta texture.
- Chill tart pans before blind baking to prevent dough shrinkage and maintain crisp, clean shell edges.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 245
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg