Cinnamon Panna Cotta Tart

5 from 1 vote

Cinnamon Panna Cotta Tart

This Cinnamon Panna Cotta Tart hosts a chocolate sweet tart crust and is filled with a creamy cinnamon panna cotta. Top it with fresh figs, pears, or persimmons and a drizzle of honey. A lightly sweet and refreshing dessert.

Prep Time1

Cook Time30

Set time8

Total Time9 30

Course: Dessert

Cuisine: American, French, Italian

Servings:

Calories: 350kcal

Author: Callan Wenner

Equipment

8 or 9 inch tart pan with removable bottom
Stand mixer with paddle and whisk attachment (or hand mixer)
Rolling Pin
Parchment paper
Pie weights, or dried rice/beans
Digital thermometer

Ingredients

Chocolate Sweet Tart Crust

6 tablespoons unsalted butter room temperature (85g)
⅓ cup granulated sugar 67g
1 large egg room temperature
1 ¼ cup + 2 tablespoons all-purpose flour 165g
2 tablespoons dutch processed cocoa powder 12g
⅛ teaspoon kosher salt
¼ cup semi-sweet chocolate chopped and melted (1.5oz)

Cinnamon Panna Cotta

1 cup whole milk 250 ml
1 tablespoon cinnamon tea or 2 tea bags
¾ cup heavy whipping cream 188 ml
2 tablespoons granulated sugar 30g
1 ¼ teaspoon powdered unflavored gelatin 5g
1 teaspoon vanilla paste or extract

Toppings

Sliced figs, pears, persimmons, or your soft fruit of choice
Honey

Instructions

Chocolate Tart Shell

In a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium speed until smooth.
Add the egg, then scrape down the sides of the bowl. Add in the flour and cocoa powder and mix on low until just combined.
Wrap the dough in plastic wrap and flatten into a 1-inch thick disc. Place in the fridge to firm up for 2 hours minimum. When ready, allow the dough to come to temperature for 15 minutes before rolling it out.
Lightly flour your work surface and rolling pin and roll the dough out, turning a quarter turn every few rolls, until the dough is about ⅛” thick and is 2 inches wider than your tart pan. Throw a bit more flour anywhere your dough may be sticking.
Transfer the dough to the tart pan and carefully press the dough into the bottom and sides of the tart pan, then trim off the excess so it’s flush with the top of the tart pan. Use the scraps to patch any weak spots or holes in your dough. Place the tart in the freezer for 15 minutes.
Preheat the oven to 325℉/163℃ while the tart freezes.
Remove the dough from the freezer and dock the bottom of the tart with a fork multiple times. Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice).
Bake for 10-15 minutes. Carefully remove the weights and parchment, and continue to bake for another 10-15 minutes. When done, the middle of the tart should not look moist or raw. Remove the pan to a wire rack to cool completely.
Once the tart shell is cool, melt the dark chocolate in the microwave in 10 second increments, stirring in between each round until completely smooth and melted.
Using a pastry brush, spread the melted chocolate into a thin, even layer on the bottom and halfway up the sides of the tart. Only use the amount of chocolate you need to do a thin even layer, anything leftover should be discarded (into your mouth, preferably). Place the tart in the freezer for about 5 minutes to firm up the chocolate.

Cinnamon Panna Cotta

While the tart is in the oven, begin to make the panna cotta. Bring the milk to a low simmer (careful not to scotch it!) turn off the heat, add the tea, and steep for one hour.
Once steeped, sqeeze out the tea bags (or strain if using loose leaf tea). Return to the same pot, and add the heavy cream and sugar, then sprinkle the gelatin over the top and allow it to sit and bloom for 10 minutes.
Turn the heat to medium low, and whisk until your mixture reaches 120℉ on a digital thermometer.
Pour (and strain if needed) into a large measuring cup and stir in the vanilla. Allow it to cool (stirring every few minutes) until it’s just below 100℉.
Place the tart shell on a baking sheet and carefully pour the milk into the shell. Place it in the fridge for 8 hours or overnight to set.
Right before serving, slice your choice of soft fruit (figs, pears and persimmons are great) and drizzle with honey. Add it to the tart, or cut and serve and individually add fruit and honey.

Notes

It is best to place your tart shell in the fridge, then pour the panna cotta into the shell. Transferring the filled tart from counter to fridge requires incredibly steady hands, and you don't want the milk to slosh over the sides of your tart.

This dessert is best enjoyed within 24 hours. Store this tart uncovered in the fridge for 2 days at most.

Nutrition