This is a rhubarb panna cotta tart that capitalizes on the joys of rhubarb and is the next one in my series of rhubarb recipes this spring. in my sprint to get as much out of rhubarb season, i devised this rhubarb panna cotta tart to balance the sweet-tart flavors of rhubarb with a creamy-rich panna cotta interior. enjoy!
the rhubarb is tart and sweet, and the panna cotta is creamy, making this a lovely, multifaceted dessert.
Rhubarb panna cotta tart
- 220 g all-purpose flour
- 35 g sugar
- 125 g cold butter diced
- 1 egg yolk save the whites for later
Panna Cotta Filling
- 1 and a half packets of gelatine
- 650 ml heavy cream
- 125 g caster sugar
- 1 tsp almond extract
- 3 or 4 stalks of rhubarb cut to fit the pie tart
- 2 tablespoons honey
- 1 tsp of olive oil
- 1 tsp of thyme
- combine all ingredients in a food processor and pulse to combine. you might have to add a few tablespoons of cold water to get it to come together and look like wet send
- press into a 9″ tart mold until even across the bottom and up the sides
- blind bank the pie tart (parchment paper + pie wieghts ) at 350F for 10 minutes, then take out the pie weights and bake for another 10 minutes or until a toasty brown color.
- let cool completely
Panna cotta filling
- combine heavy cream, almond extract, and sugar in a small saucepan on med-high heat and whisk to combine; heat just until there are small bubbles but NOT a roaring boil.
- turn off the heat and add in the gelatin, and whisk to combine.
- pour the liquid through a fine pastry sieve in to the cooled pastry shell and set in the fridge for at least 3 hours to chill.
- you might have extra panna cotta — if so pour into a small ramekin and chill for a mini panna cotta snack for later!
- prehead oven to 450F
- combine cut-to-measured rhubarb, honey, a tad bit of olive oil and the sprinkling of thyme in a roaasting dish
- roast for 20 minutes, let cool completely when done
- when the panna cotta is set, place the rhubarb on top in the way you had measured it out and voila! enjoy