Citrus Tarts With White Chocolate Panna Cotta And Citrus Jelly – delicious rich pate sucre crust tarts filled with white chocolate panna cotta and topped with citrus jelly! Doesn’t it sound perfect and delicious for this citrus season ??
The white chocolate pannacotta pairs so well with the citrus flavor and the taste is just so delicious 😋 This tart crust recipe is a fail-proof one. The tart base is a shortbread crust made with a combination of all-purpose flour and almond flour. I’d always like to incorporate nut-based flours in my baking as I like the taste of it. But if you are out of it or if you’d like to go with just plain flour you could very well do it. They also freeze so well so you can make these ahead of time.
The white chocolate panna cotta and the jelly comes together so easily and it’s no big deal to throw a show stopper dessert for your family!
Here you go with the recipe:
Ingredients:
Shortbread Crust:
All-purpose flour-11/2 cup
Almond Flour-1/2 cup
Unsalted softened butter-9tbsp
Confectioners sugar- 1/2cup
Vanilla extract-1tsp
Milk -1 tbsp
Egg yolk -2
White Chocolate Pannacotta:
Heavy cream – 2 cups
Vanilla extract – 1 tsp
Unflavored powdered gelatin- 2 tsp
White chocolate, finely chopped- 12 oz
Granulated sugar- 1/4 cup
Cold water – 6 tbsp
Citrus Jelly:
Citrus juices ( I used 3 pink grape fruits and 1-2 blood oranges) – total of 21/2 cups of freshly squeezed juice
Water – 1/2 cup
Agar agar- 1 tsp
Agave syrup – 3 tbsp
Method:
Almond Shortbread crust:
- In a mixer fitted with a paddle attachment cream the butter and confectioners sugar until light and creamy.
- Add egg yolks one by one and beat until they are well incorporated.
- Add vanilla essence and add mix well until combined.
- In a bowl mix together the all-purpose flour, almond flour, and salt.
- At the lowest speed add the flour mixture and beat until just combined.
- To make the tartlets divide the dough equally into five tartlet pan. To shape place a piece in a tartlet pan and press the dough gently by using the heel of your hands to shape the tartlet.
- Transfer the tartlets to a baking sheet and freeze it for 30 mins.
- Preheat the oven to 340F.
- Now remove the baking sheet from the freezer. Cut out five circles of parchment paper to the size of the pan, and place a circle on each tartlet pan, and place pie weights or dried beans over them.
- Place the pans onto the baking sheet and bake the tartlets for 25 mins.
- Then take out the tartlet pans from the oven and remove the pie weights and the parchment paper from all the tartlet pans and place it back into the oven for 11 to 13 mins longer.
- Remove the tartlet pans and allow them to cool completely.
- When baked it should look dry and the edges should be firm to touch.
To assemble:
Pour the pannacotta into the baked tart shells and refrigerate them overnight until set.
Prepare the citrus jelly the next day.
Then pour the citrus jelly over the pannacotta layer and refrigerate for at least 4-6 hours till set. Slice and Serve chilled.
Panna cotta layer:
- Sprinkle the gelatin over the cold water in a bowl and let it stand for 5 to 10 minutes.
- In a saucepan heat cream sugar over low heat until the sugar has dissolved. Split the vanilla bean and scrape the seeds out and add it to the cream and heat the cream mixture over low heat until just warm. Add the gelatin mixture and whisk thoroughly.
- Pour the warm mixture into the chopped chocolate and mix well until the chocolate melts. Mix well
- Then the strain the mixture and set aside to cool completely before pouring on to the tarts.
Citrus jelly layer:
In a small saucepan heat the fruit juices along with water and agave syrup.
Once it starts to boil add the agar powder.
And simmer for 2-3 mins.
Let cool completely.
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