Treat your guests to this whipped panna cotta tart with for dessert. Loaded with summer fruit, it’s the perfect combo of sweet and fresh.
Serves1010
Cook time1 hr1 hour
Prep time5 mins5 minutes, + 5 mins standing & 8½ hours chilling time
+ 5 mins standing & 8½ hours chilling time
Ingredients
2 tbs lemon juice
2 tsp gelatine powder
2 cups (500ml) thickened cream, divided
200ml crème fraîche
⅔ cup (150g) caster sugar
100g Coles Belgian White Chocolate, melted
2 tsp canola oil
170g Coles Shortbread Fingers
1 cup (160g) Coles Australian Dry Roasted Almonds
¼ cup loosely packed small mint leaves
Summer fruit topping
2 small ripe white or yellow peaches, pitted, cut into 2cm wedges
2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges
½ cup (100g) cherries, pitted, halved
1 lemon, rind finely grated, juiced
1 tbs caster sugar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small bowl, combine lemon juice with 1 tbs water. Sprinkle gelatine over and stir to blend. Let stand for 5 mins to soften the gelatine.
Step 2
In a medium bowl, gently whisk 1 cup (250ml) cream with the crème fraîche to combine. In a small saucepan, bring ⅔ cup (150g) sugar and remaining 1 cup (250ml) cream to a simmer over medium heat. Whisk in gelatine mixture until gelatine dissolves. Whisk into the crème fraîche mixture. Cover and chill for 8 hours or until set.
Step 3
Meanwhile, in a small bowl, stir the chocolate and oil until blended. In a food processor, process biscuits and almonds into fine crumbs. Add chocolate mixture and a pinch of salt and pulse until combined. Press into a 3.5cm-deep, 24cm (base measurement) round fluted tart tin with removable base. Freeze for 10 mins or until firm. Transfer to a platter. Place in the fridge to chill.
Step 4
In the bowl of a stand mixer fitted with a whisk attachment, whisk the crème fraîche mixture on medium-high speed for 3 mins or until thick, stiff peaks form. Spoon into the tart shell. Chill for 30 mins or until set.
Step 5
To make the summer fruit topping, while the tart is chilling, in a bowl, toss the peaches, nectarines, cherries, lemon rind, lemon juice and sugar to coat. Let stand at room temperature, tossing occasionally, for 30-45 mins or until juices form.
Step 6
Spoon the summer fruit topping over the tart and sprinkle with mint.
Prep time5 mins5 minutes, + 5 mins standing & 8½ hours chilling time
+ 5 mins standing & 8½ hours chilling time
Ingredients
2 tbs lemon juice
2 tsp gelatine powder
2 cups (500ml) thickened cream, divided
200ml crème fraîche
⅔ cup (150g) caster sugar
100g Coles Belgian White Chocolate, melted
2 tsp canola oil
170g Coles Shortbread Fingers
1 cup (160g) Coles Australian Dry Roasted Almonds
¼ cup loosely packed small mint leaves
Summer fruit topping
2 small ripe white or yellow peaches, pitted, cut into 2cm wedges
2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges
½ cup (100g) cherries, pitted, halved
1 lemon, rind finely grated, juiced
1 tbs caster sugar
Description
Treat your guests to this whipped panna cotta tart with for dessert. Loaded with summer fruit, it’s the perfect combo of sweet and fresh.
Method
Step 1
In a small bowl, combine lemon juice with 1 tbs water. Sprinkle gelatine over and stir to blend. Let stand for 5 mins to soften the gelatine.
Step 2
In a medium bowl, gently whisk 1 cup (250ml) cream with the crème fraîche to combine. In a small saucepan, bring ⅔ cup (150g) sugar and remaining 1 cup (250ml) cream to a simmer over medium heat. Whisk in gelatine mixture until gelatine dissolves. Whisk into the crème fraîche mixture. Cover and chill for 8 hours or until set.
Step 3
Meanwhile, in a small bowl, stir the chocolate and oil until blended. In a food processor, process biscuits and almonds into fine crumbs. Add chocolate mixture and a pinch of salt and pulse until combined. Press into a 3.5cm-deep, 24cm (base measurement) round fluted tart tin with removable base. Freeze for 10 mins or until firm. Transfer to a platter. Place in the fridge to chill.
Step 4
In the bowl of a stand mixer fitted with a whisk attachment, whisk the crème fraîche mixture on medium-high speed for 3 mins or until thick, stiff peaks form. Spoon into the tart shell. Chill for 30 mins or until set.
Step 5
To make the summer fruit topping, while the tart is chilling, in a bowl, toss the peaches, nectarines, cherries, lemon rind, lemon juice and sugar to coat. Let stand at room temperature, tossing occasionally, for 30-45 mins or until juices form.
Step 6
Spoon the summer fruit topping over the tart and sprinkle with mint.
