Fine tart made of a shortcrust pastry base, creamy panna cotta filling and a topping of homemade strawberry sauce. The perfect summer dessert, for all those who like panna cotta different. Quickly made and incredibly delicious!
Prep Time 30 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 10Piece
Calories 434kcal
Ingredients
FOR THE SHORTCRUST PASTRY:
100gHazelnutsground or grind yourself in a blender, if no nuts at hand, just use more flour
FOR THE SHORTCRUST Grind hazelnuts fresh in a blender (if not using ready-ground). Add flour, raw cane sugar and salt and mix.
100 g Hazelnuts, 200 g Flour, 70 g Raw cane sugar, 1 Pinch of salt
Add margarine and ice cold water and work into a smooth dough.
200 g Margarine, 30 ml ice cold water
Cover and refrigerate for 30 minutes.
In the meantime QUICK STRAWBERRY SAUCE make. To do this, place all ingredients except the xanthan gum in a blender and puree until fine. Pass through a hair sieve and remove remaining seeds. Return to blender, add xanthan gum and blend again on high speed until liquid thickens slightly.
45 ml maple syrup, 30 ml Lemon juice, ½ tbspn Xanthan Gum, 250 g fresh strawberries
Preheat oven to 180 degrees convection.
Remove shortcrust pastry from refrigerator and press into tart pan. Pull up edges and poke a few holes in the bottom with a fork.
Cut a baking paper round the size of the tart pan and place it on the bottom of the tart. Press down with hands and spread legumes on top.
1 Cup Legumes
Put in the oven and bake for 15 minutes. Remove, remove legumes and baking paper, and return to oven. Bake for another 10 minutes.
Remove from oven and let cool completely.
FOR THE PANNA COTTA FILLING provide a small saucepan and heat cream in it. Be careful not to let it get too hot too quickly and keep stirring, the cream can easily burn. Pour in cane sugar and agar-agar and continue stirring until everything is combined. Simmer for at least 2 minutes, otherwise the agar agar will not gel. Add vegan curd and bourbon vanilla and continue stirring.
500 ml vegan cream, 70 g Raw cane sugar, 4 g Agar-agar, 130 g Vegan curd, ½ tbspn Bourbon vanilla
Pour the still hot measures directly into the completely cooled shortbread and place in the refrigerator. Allow to set for at least 4 hours or overnight.
Cut into pieces and garnish with strawberry sauce and enjoy!
Store remaining pieces in an airtight container in the refrigerator for up to 3 days.