In the midst of these hot summer days what could be nicer than a lovely cold refreshing dessert.
This one is a particular favourite of mine due to the special thyme- berry note to it. I’ve used blackberries in this recipe but you can really use any berries you currently have in the kitchen. The remaining ingredients are so basic they are normally in your kitchen by default.
Easy to prepare in advance for when you have guests – however my tip would be to wait until you are about to serve before adding the final berry topping.
Keep reading for the panna cotta tart with thyme-roasted berries recipe.
Panna Cotta Tart with Thyme-Roasted Berries
Preheat oven to 190° C, and slightly grease the base of a 13cm * 36cm fluted pie tin.
- 2 cups flour
- 1/2 cup icing sugar
- 150 g cold butter in cubes
- 1/tsp salt
- 1 egg
Combine flour salt and icing sugar.
Add butter and rub together with fingers to resemble crumbs.
Then add egg and pulse a little with beater until a crumb mixture is created.
Tip the crumbs onto the prepared pie tin and spread evenly across the base and up the sides to create a nice base case.
Place in fridge for 30 minutes and then bake in oven at 190°C for 20 minutes.
The Panna Cotta
- 2 cups cream
- 1/3 cup sugar
- 1 tsp vanilla sugar
- 1/2 cup creme fraiche
- 2 & 1/2 tsp powdered gelatine
- 3 tblsp cold water
Combine the cream, sugar and vanilla sugar in a small saucepan. Heat gently over a medium heat until it begins to simmer and then remove from heat.
Stir in the creme fraiche
In a separate bowl sprinkle the powdered gelatine on the water. Let it stand for about 5 minutes and then add it to the rest of the mixture, whisking in through to mix properly.
Let this stand for about 20 minutes, whisking through again after each 5 minutes.
Then pour the mixture into the prepared base.
Place in fridge for at least 2 hours to set and cool.
- 300 g berries of your choice
- 3-4 sprigs of fresh thyme
- 1 tbsp runny honey
- 1 tbsp sugar
Combine all ingredients together and place on a baking paper lined roasting dish.
Bake in oven at 190° C for 20 minutes.
Cool and set aside with juices until just before serving.
Place the berries along the sides of the tart and then sprinkle the remaining juices over.
I like to decorate with sprigs of thyme and edible dried flowers.
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nb: Todays recipe inspired by Melie’s Kitchen by Amelie Ferrier – check out here.
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