Description
A refreshing twist on a classic dessert, these Strawberry Tarts with Yogurt Panna Cotta combine a crisp tart crust with silky yogurt panna cotta and juicy fresh strawberries. Elegant, cool, and perfect for spring or summer gatherings.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1–2 tablespoons cold water
- Pinch of salt
- 1 cup plain full-fat yogurt
- 3/4 cup heavy cream or plant-based cream
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 cup fresh strawberries, sliced
- Optional garnish: mint leaves or edible flowers
Instructions
- In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add water until dough holds. Press into tart pans and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Prick crusts with a fork and bake for 12–15 minutes until golden. Cool completely.
- Sprinkle gelatin over cold water and let bloom for 5 minutes. In a saucepan, heat cream and honey until steaming. Stir in gelatin to dissolve.
- Whisk in yogurt and vanilla. Strain mixture and let cool slightly.
- Pour panna cotta into tart shells. Refrigerate for 3 hours until set.
- Top with fresh strawberries before serving. Garnish with mint if desired.
Notes
- Note: Use full-fat yogurt for the creamiest texture.
- Note: For a vegetarian version, replace gelatin with agar-agar.
- Note: Add berries just before serving to keep them vibrant.
Nutrition
- Serving Size: 1 tart
- Calories: 285 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg