Blueberry Panna Cotta Tart Ingredientsįor 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. 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.
It’s all held together with a pastry crust that’s the perfect texture contrast to the fillings- slightly crisp, tender, and short.
#Blueberry tart filling how to
I’ll teach you how to keep the blueberries from mixing in with the panna cotta later on in the post. Underneath that perfectly smooth, creamy, sweet, vanilla-bean-speckled panna cotta top, there’s a surprise layer of jam-like blueberry filling. 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. The flavors are lightly sweet, and the textures are cool and refreshing. The simplicity of the flavors lets them all shine, from the vanilla panna cotta to the sweet-tart blueberry filling. It feels luxurious without being cloying, heavy, or overly rich. One of my favorite things about this dessert is that it’s decadent, but still light. I’d like to apologize for my selfishness in that regard, because it really is a gem of a tart for spring and summer. This recipe is one I’ve made for several years and have just never gotten around to sharing. With it’s layers of blueberry filling and creamy panna cotta, this tart is a elegant, refreshing choice for summer desserts.
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