Imagine a dessert that combines the tangy elegance of rhubarb with the silky smoothness of panna cotta, all nestled in a buttery, crisp tart shell. This isn't just a recipe; it's a culinary masterpiece that will transport your taste buds to an Italian countryside, where every bite tells a story of tradition, creativity, and pure indulgence. Whether you're a seasoned baker or a curious food lover, this Rhubarb Panna Cotta Tart is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups rhubarb, chopped
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon gelatin
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the oven is at the right temperature when you are ready to bake the tart crust.
- In a mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/2 cup of powdered sugar, 1/4 teaspoon of salt, and 1/2 cup of softened unsalted butter. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.
- Add 1/2 teaspoon of vanilla extract to the mixture. Continue to mix until the dough comes together. If the dough is too crumbly, you can add a teaspoon of cold water to help it bind.
- Press the dough into a tart pan evenly across the bottom and up the sides. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Place the tart crust in the preheated oven and bake for 15-20 minutes, or until it is lightly golden. Once baked, remove from the oven and let it cool completely on a wire rack.
- While the crust is cooling, prepare the rhubarb filling. In a saucepan over medium heat, combine 2 cups of chopped rhubarb and 1/2 cup of sugar. Stir occasionally until the rhubarb breaks down and releases its juices, about 10-15 minutes.
- Once the rhubarb has softened, remove it from the heat and let it cool slightly. You can strain the mixture to remove excess liquid if desired, but this step is optional.
- In a small bowl, combine 1 teaspoon of gelatin and 1/4 cup of water. Let it sit for about 5 minutes to bloom.
- In a separate saucepan, heat 1 cup of heavy cream over low heat until it is warm but not boiling. Stir in the bloomed gelatin until it is fully dissolved.
- Remove the saucepan from the heat and let it cool slightly before mixing in the rhubarb filling. Stir until well combined.
- Pour the rhubarb panna cotta mixture into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 4 hours, or until the panna cotta is set.
- Once set, remove the tart from the refrigerator. You can garnish it with fresh rhubarb slices, whipped cream, or a dusting of powdered sugar if desired.
- Slice the tart into 8 equal servings and serve chilled. Enjoy your delicious Rhubarb Panna Cotta Tart!
Tips
- Temperature is Key: Ensure your butter is softened but not melted for the perfect tart crust texture.
- Gelatin Matters: Always bloom gelatin in cold water first to prevent lumps in your panna cotta.
- Rhubarb Ripeness: Choose bright, firm rhubarb stalks for the most vibrant flavor and color.
- Cooling Technique: Let the tart set slowly in the refrigerator for the smoothest panna cotta consistency.
- Make Ahead: This dessert actually tastes better when prepared a day in advance, allowing flavors to meld.
- Garnish Creatively: Consider fresh mint leaves or toasted almond slivers for an extra gourmet touch.
- Storage Tip: Keep the tart refrigerated and consume within 2-3 days for optimal freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 3g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
