Blueberry Panna Cotta Tart Recipe

Step 1

Using a food processor crush the graham crackers until bread crumb consistency. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

Step 2

Add melted butter and sugar. Combine well so there are no dry crumbs.

Step 3

Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan.

Step 4

Place the tart in the freezer for an hour.

Step 5

Pulse the blueberries in a food processor or blender until smooth.

Step 6

Sieve thru a fine mesh to remove the skin.

Step 7

Use the amount requested in this recipe.

Step 8

Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes.

Step 9

In a heavy-bottom saucepan, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.

Step 10

Add the vanilla and the soaked gelatin milk.

Step 11

Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.

Step 12

Take the mixture off the heat.

Step 13

Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blueberry skin. (this is your white panna cotta mixture).

Step 14

Take 1/2 cup of the white pannacotta mixture in a bowl and add the blueberry puree – and combine well.

Step 15

Gently pour half the mixture into the cooled/partially frozen tart shell. ( I prefer to pour over the back of a spoon for a gentle pour).

Step 16

Carefully, place the tart in the fridge and let chill for 30 minutes to an hour until the top is almost set.

Step 17

For the second layer – Add only half of the remaining white mixture to the blueberry pannacotta mixture.

Step 18

Gently pour only half the blueberry panna cotta mixture over the chilled first layer. (I prefer to pour over the back of a spoon for a gentle pour).

Step 19

Carefully place the tart in the fridge and chill again for 30 minutes to an hour until the top is almost set.

Step 20

Lastly, combine both the remaining panna cotta mixtures (white and blue).

Step 21

Gently pour the mixture over the previous cooled layers. (I prefer to pour over the back of a spoon for a gentle pour).

Step 22

Carefully place the tart in the fridge and this time chill for at least 4 hours until the pannacotta is set.

Step 23

Decorate with fresh blueberries and whipped cream as shown in the video.

Step 24

Enjoy!