Cranberry Tart with Panna Cotta Recipe
I offer the cook a pie with cranberry cottage cheese and panna cotta. In which a light, sweet and sour kurd is set off by a delicate vanilla panna cotta combined with a sandy base. Mmm… it’s a pleasure!!!
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Base:
Cranberry curd:
Panna cotta:
Instructions
  1. Sift the flour into a bowl and grate the cold butter on a coarse grater.
  2. Grind into crumbs.
  3. In a separate container, mix water, yolk, sugar and salt. Mix it.
  4. Mix the ingredients and knead the dough. Wrap in plastic wrap and refrigerate for 20 minutes.
  5. Then roll out the dough into a circle and distribute it in a baking dish covered with foil or parchment, forming sides (the diameter of the mold is 20 cm, the height of the sides is 5 cm). Prick often with a fork.
  6. Cover the sheet with foil, pour out the peas / beans / special ceramic balls. Bake in a preheated 180 degree oven for 15 minutes. Remove the foil and beans. And bake in the oven for another 10-15 minutes. The sand base is ready.
  7. Put the berries in a saucepan and fill them with water.
  8. Cook over medium heat for 7-10 minutes with the lid closed.
  9. Then whisk the puree in a blender, strain through a fine sieve, stirring with a spoon. Let it cool down a little.
  10. In a separate container, mix the sugar, yolks and egg.
  11. Beat until a light yellow mass forms.
  12. Mix the egg mass with cranberry puree, sift corn starch and whisk until smooth. Put on medium heat. Cook for 5-7 minutes, stirring, until the cream thickens. Remove from the heat, add the butter and mix until smooth. Let it cool down.
  13. Distribute the kurd in a sand form. Put it in the refrigerator for at least 1 hour, covered with cling film.
  14. To prepare panna cotta, soak gelatin in 50 ml of milk. Mix cream, milk, vanilla and sugar in a saucepan. Put on the stove and heat over medium heat to 60-70 degrees, stirring constantly. Do not boil or whisk. Enter the gelatin. Mix well until it completely dissolves. Let cool to about 30 degrees.
  15. Spread the future panna cotta over the cranberry curd. Refrigerate for 4-5 hours.
  16. Decorate the cake as desired, serve chilled.
  17. This is how the cake looks in the cut.
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