Panna Cotta Fruit Tart


Short Crust Method
  • Mix butter into dry ingredients until the mixture is mealy. 
  • Add the liquid whole eggs and mix until just combined. Sheet to 4mm and chill dough. 
  • Once chilled dock dough and cut desired size round and place into tart from. 
  • Freeze and once frozen trim.

Cake Batter Method
  • Mix all ingredients with Tegral Satin Crème Cake and Deli Citron for 5 min on medium speed. 
  • Fill into Tart shell moulds.
  • Bake at 350°F for 15-18 min depending size.

Panna Cotta Method
  • Bring the cream and sugar to 80-90°F. 
  • Infuse Tea Bag for 10 minute. 
  • Add Gelatin Cool down to 30°F. 
  • Fill the tart.

Topfil Disk Method
  • Pipe Topfil into a ring. 
  • Freeze it. 
  • Put frozen disc on top of Panna Cotta cream. 
  • Decorate with fresh fruits.

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