Blueberry Panna Cotta Tart

With it’s layers of blueberry filling and creamy panna cotta, this tart is a elegant, refreshing choice for summer desserts.

This recipe is one I’ve made for several years and have just never gotten around to sharing. I’d like to apologize for my selfishness in that regard, because it really is a gem of a tart for spring and summer.

One of my favorite things about this dessert is that it’s decadent, but still light. It feels luxurious without being cloying, heavy, or overly rich. The simplicity of the flavors lets them all shine, from the vanilla panna cotta to the sweet-tart blueberry filling.

The flavors are lightly sweet, and the textures are cool and refreshing. The only part of this tart that requires baking is the crust- the filling layers will spend most of their time in the refrigerator, after a tiny bit of time on the stove.

Underneath that perfectly smooth, creamy, sweet, vanilla-bean-speckled panna cotta top, there’s a surprise layer of jam-like blueberry filling. I’ll teach you how to keep the blueberries from mixing in with the panna cotta later on in the post.

It’s all held together with a pastry crust that’s the perfect texture contrast to the fillings- slightly crisp, tender, and short.

So if you’re looking for an impressive yet simple dessert for your summer gatherings (or just really want something deliciously cool and sweet), this tart checks all the boxes. Go ahead and have a piece or five. I’ll join you.

Blueberry Panna Cotta Tart

Ingredients

For the tart crust you’ll need all-purpose flour, powdered sugar, salt, unsalted butter, a hard boiled egg yolk, a raw egg yolk, whipping cream, and vanilla extract. The hard boiled egg yolk is optional, but does improve the texture of the crust.

For the Blueberry Filling you’ll need blueberries (fresh or frozen work great), white sugar, cornstarch, salt.

For the Panna Cotta Layer you’ll need heaving whipping cream, white sugar, water, powdered gelatin, vanilla extract, and vanilla bean paste.

Special Equipment Needed

For this recipe you’ll need a 10″ tart pan that’s at least 1 1/2-2″ deep. I have this one from Jamie Oliver, but there are less expensive option available with the same dimensions.

Other than the tart pan, you’ll need a rolling pin, a couple of pots, and stirring and measuring tools.

Making the Tart Crust

In the bowl of a stand mixer, combine the flour, powdered sugar, and salt. With the paddle attachment, stir the dry ingredients on low to combine. Cut the butter into small chunks and add them to the flour mixture one at a time with the mixer running on low. Continue to mix until it is all worked into the dry ingredients- it will look like slightly clumpy sand when it’s ready.

Grate the egg yolk with a microplaner or very small holed grater. Stir it into the butter and flour mixture. With the mixer still running, add the raw egg yolk, 2 tablespoons of cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball. If it’s too dry and isn’t forming a dough, mix in the third tablespoon of cream.

Place the dough on a sheet of plastic wrap and press it together into a ball, then flatten it into a disk about an inch thick. Wrap it tightly and refrigerate it for at least 2 hours or up to 3 days.

Click here for a link to a post about making tart crust

Making the Blueberry Filling Layer

In a small pot, stir the blueberries, sugar, cornstarch and salt together. Heat it over medium low heat for 8-10 minutes. As the blueberries cook, they will burst and become juicy. The mixture will thicken as it cooks and is ready when the juices are no longer white or cloudy from the cornstarch.

Mixing the blueberries, sugar, and cornstarch to cook down into a jammy filling.

Spread the blueberry filling over the bottom of the baked tart crust in an even layer. Put it in the refrigerator to cool.

Spreading the cooked and cooled blueberry filling into the baked tart crust.

Making the Panna Cotta Layer

Put the cold water in a small bowl. Sprinkle the powdered gelatin over it in an even layer and let it sit for 5-10 minutes, or until the gelatin has set and thickened.

The gelatin, set and ready to be stirred into the cream for panna cotta.

In a medium pot, combine the whipping cream and sugar. Heat it over medium heat until it’s warm and steaming, but not boiling, and the sugar has dissolved.

Remove the cream from the heat and add the vanilla extract and vanilla bean paste. Whisk until it’s well combined, then add in the set gelatin. Stir until it has dissolved.

Carefully spoon a thin layer of the panna cotta over the blueberry layer, and chill until it is set. Some of the blueberry layer may mix with it, but this thin layer will prevent the blueberries from mixing with the rest of the panna cotta and you’ll end up with a clean, white top.

Spooning  a thin layer of panna cotta over the blueberry filling to set and prevent the berries from mixing into all of the tart.

Place the tart in the fridge for about 20 minutes, or until it’s set. Keep the rest of the panna cotta at room temperature, then pour it into the tart shell to finish filling it. 

Pouring the rest of the panna cotta into the tart shell.

Carefully transfer the filled tart back to the refrigerator for at least 6 hours, or until the panna cotta is firm.

Serving and Storing the Blueberry Panna Cotta Tart

Once the panna cotta has set completely, you can cut and serve the tart. It’s optional, but decorating the top with sprigs of fresh mint and fresh blueberries is a lovely way to dress your tart up!

The blueberry panna cotta tart, cut open to show the layers.

Serve the blueberry panna cotta tart cold. When cutting it, use a sharp, straight-edged knife to cut wedges. Wipe the knife down after each cut to keep the panna cotta white and clean.

Store any leftovers in an air tight container in the refrigerator for up to 4 days.

Other Tart Recipes:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Panna Cotta Tart


  • Author: Rebecca Neidhart
  • Total Time: 7 hours 35 minutes
  • Yield: 1 10″ tart (1216 servings) 1x

Ingredients

Scale

For the Tart Crust:

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (63 g) powdered sugar
  • 1/4 tsp. salt
  • 10 Tbsp. (143 g) butter, cool and not completely hard
  • 1 large hard boiled egg yolk, grated
  • 1 large egg yolk
  • 23 Tbsp. heavy whipping cream
  • 1 tsp. vanilla extract

For the Blueberry Filling:

  • 2 cups of blueberries, fresh or frozen
  • 1/3 cup (66 g) white sugar
  • 1 Tbsp. cornstarch
  • 1/2 tsp. salt

For the Panna Cotta Layer

  • 2 1/2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1/4 cup water
  • 2 1/2 tp. powdered gelatin
  • 1 Tbsp. vanilla extract + 1/4 tsp. vanilla bean paste

Instructions

For the Tart Crust:

In the bowl of a stand mixer, combine the flour, powdered sugar, and salt. With the paddle attachment, stir the dry ingredients low to combine. Cut the butter into small chunks and add them to the flour mixture one at a time while the mixer is running on low. Continue to mix until it is all worked into the dry ingredients- it will look like slightly clumpy sand when it’s ready.

Grate the egg yolk with a microplaner or very small holed grater. Stir it into the butter and flour mixture. With the mixer still running, add the raw egg yolk, 2 tablespoons of cream, and vanilla extract. Stir until a dough is beginning to form. The dry ingredients should be completely absorbed, but you want to stop mixing while the dough is still in several smaller clumps and hasn’t come together into one large ball. If it’s too dry and isn’t forming a dough, drizzle in the third tablespoon of cream.

Place the dough on a sheet of plastic wrap and press it together into a ball, then flatten it into a disk about an inch thick. Wrap it tightly and refrigerate it for at least 2 hours or up to 3 days.

To bake the tart crust, preheat the oven to 375°.

Remove the dough from the refrigerator and roll it on a lightly floured surface into a round about 1/4″ thick. Carefully lift the dough into your tart pan and press it into edges and side. Allow any extra dough to hang over the sides, and either run your rolling pin over the edges to remove it or cut it off with a sharp knife. Refrigerate the tart crust for about 30 minutes.

Poke the crust 10-15 times with a fork, then line the crust with a sheet of parchment paper and fill it with baking weights, dry beans, sugar, or rice.

Bake the crust for 10 minutes, then remove it from the oven and lift the parchment paper with the weights from it. Return the crust to the oven and bake for another 5-8 minutes, or until the bottom crust is no longer shiny. The edges should be golden brown.

Remove it from the oven and cool completely before filling.

For the Blueberry Filling:

In a small pot, stir the blueberries, sugar, cornstarch and salt together. Heat it over medium low heat for 8-10 minutes. As the blueberries cook, they will burst and become juicy. The mixture will thicken as it cooks and is ready when the juices are no longer white or cloudy from the cornstarch.

For the Panna Cotta Layer:

Put the cold water in a small bowl. Sprinkle the powdered gelatin over it in an even layer and let it sit for 5-10 minutes, or until the gelatin has set and thickened.

In a medium pot, combine the whipping cream and sugar. Heat it over medium heat until it’s warm and steaming, but not boiling, and the sugar has dissolved.

Remove the cream from the heat and add the vanilla extract and vanilla bean paste. Whisk until it’s well combined, then stir in the set gelatin. Stir until it has dissolved.

Carefully spoon a thin layer of the panna cotta over the set blueberry layer, and allow it to set. Some of the blueberry layer may mix with it, but this thin layer will prevent the blueberries from mixing with the rest of the panna cotta and you’ll end up with a clean, white top.

Place the tart in the fridge for about 20 minutes, or until it’s set. Keep the rest of the panna cotta at room temperature, then pour it over the set tart. 

Carefully transfer the filled tart back to the refrigerator for at least 6 hours, or until the panna cotta is firm.

Serving and Storing the Blueberry Panna Cotta Tart

Once the panna cotta has set completely, you can cut and serve the tart. It’s optional, but decorating the top with sprigs of fresh mint and fresh blueberries is a lovely way to dress your tart up!

Serve the blueberry panna cotta tart cold. When cutting it, use a sharp, straight-edged knife to cut wedges. Wipe the knife down after each cut to keep the panna cotta white and clean.

Notes

Tools and Equipment Needed:

For this recipe you’ll need a 10″ tart pan that’s at least 1 1/2-2″ deep. I have this one from Jamie Oliver, but there are less expensive option available with the same dimensions.

  • Prep Time: 45 minutes (broken up)
  • Refrigeration Time: 6 1/2 hours
  • Cook Time: 20 minutes
  • Category: Tarts
  • Method: Baking, chilling
  • Cuisine: Dessert

Keywords: panna cotta, tart, blueberry, vanilla bean

Share This Recipe With The World!

Share on pinterest
Pinterest
Share on facebook
Facebook
Share on twitter
Twitter
Share on print
Print
Share on email
Email

Leave a Comment

Your email address will not be published.

Recipe rating

Scroll to Top
Rebecca Instagram

Follow Me On Instagram!

I post luscious food photos and new recipes on a weekly basis.