It’s been a year friends! A year since I first hit publish on this strawberry tart post that officially made Crumb Kisses a thang. It’s been a year of cold meals due to taking photos for too long; A year of cooking up a storm in our little kitchen; A year of fails, triumphs, late nights and early mornings; A year of batter splattered clothes and flour in my hair; And most importantly, a year of doing something that I love and look forward to every day.
Another thing to celebrate, STRAWBERRY SEASON! Since the first post I published last year with the Crumb Kisses name was a strawberry tart, I wanted to continue the tradition here on out and make a tart every year. Thomas made panna cotta for me for the first time and I was hooked! It’s so creamy, sweet, and tangy at the same time, so I thought it would go perfectly in these little mini tarts. This was the first time I ever used a tart pan and the crusts turned out a little deformed! How do you get that perfect wavy edge? Although they weren’t the prettiest things in the world, they were super tasty, and the strawberries and pistachios on top definitely helped their appearance.
Cheers to this blog for giving me a reason to make indulgent desserts and share our obsession with food, and cheers to you guys for sticking around 🙂
Strawberry Panna Cotta Tart
Tart Dough (Dough recipe by Williams Sonoma)
– 1 egg yolk
– 2 Tbs. very cold water
– 1 tsp. vanilla extract
– 1 1⁄4 cups (160 g) unbleached all-purpose flour
– 1⁄3 cup (67 g) sugar
– 1⁄4 tsp. salt
– 8 Tbs. (1 stick) cold unsalted butter, cut into 1⁄4-inch cubes
– 1 cup (250 g) Greek yogurt
– 1/2 cup (150 ml) heavy cream
– 1/4 cup (50 g) sugar
– 1 vanilla pod, cut in half seeds removed
– 3 gelatin sheets, softened in cool water
– 10-12 fresh strawberries
– 2 tablespoons honey
– 1 tablespoon lemon juice
– Chopped pistachios for garnish
What to do
1) For the dough: In a small bowl, stir together the egg yolk, water and vanilla; set aside.
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
2) While the dough chills, make the panna cotta: In a saucepan, heat the cream with the sugar, scraped out vanilla seeds and the vanilla pod until the sugar is completely dissolved. Squeeze all water out of gelatin sheets and add to the mixture, stir until gelatin has dissolved. Set aside to cool slightly. Then, remove the vanilla pod shell, transfer to a bowl and stir with yogurt.
3) Grease your tart trays with butter and sprinkle with flour. Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness. Using a glass or small knife, cut disks from the pastry. Line the trays and bake for 12-15 minutes at 350°F (180°C). Remove from the oven and after 5 minutes gently remove the cookies from the trays, cool on a rack.
4) Once cooled pour the panna cotta filling and place in the fridge for 2-3 hours. Wash the strawberries, remove stems and chop finely. Stir with honey and lemon juice. Serve the tarts with strawberries and garnish with chopped pistachios!