Tart with panna cotta and fresh peaches, a fresh sweet flavor partly still summer, since it is garnished by many peach slices that give sweetness but acidity. In part, though, with this sweet I say Welcome to autumn because it's still a tart, with a nice buttery and crispy pastry. In addition, is filled with a cardamom-scented panna cotta already of fallen leaves and cooler mornings. And do not forget to have a look at all my RECIPES DESSERT WITH PEACHES, you will surely find something you like. For example,, the SPICY PEACH PIE AND CREAM, easy and delicious.
The tart with panna cotta and fresh peaches, you can then garnish still with the favorite seasonal fruit, It is a sweet seemingly complex, but in fact very easy to prepare. If you know how to prepare SHORT PASTRY you will not have problems, because the panna cotta is the cream of the world's fastest. You must of course keep the tart in the fridge and you really recommend provara before the end up peaches. If you love puddings and panna cotta, You can find many ideas in my delicious DESSERT SPOON.
To prevent the panna cotta moisten the base of the tart making it soft, I used dark chocolate to coat the bottom of the pastry and give an interesting contrast to the bitter taste of this cake, But if you like the flavors in harmony, You can also use white chocolate. If you want, on my YouTube channel also you find a playlist of VIDEO RECIPES DESSERTS explained step by step. How about, you like? Have a good day!
Ingredients for a tart 22-24 centimeters in diameter:
250 grams of pastry, for the recipe, please click here
250 ml of cream
40 grams of sugar
4 grams of gelatine sheets (or a gram and a half of agar agar)
4 cardamom seeds
1 teaspoon organic vanilla extract
not too ripe peaches 2
dark chocolate, to taste
Apricot jelly or neutral gelatin to finish the cake
To prepare the tart panna cotta and fresh peaches, you must first prepare the pastry (even one day in advance) and let her rest for at least an hour in the refrigerator. Grease and flour a cake pan and cover it with the pastry indicated diameter, spreading it with a rolling pin to a thickness of about half a centimeter. Preheat the oven to 180 degrees and, Once it's at room temperature, Bake the pastry for 20 minutes or until it is golden brown. I recommend covering it with a sheet of parchment paper and put in a handful of beans to avoid lift in baking. If, After 20 minutes of cooking, not enough gold, Remove beans and parchment paper and bake for a few minutes. Remove from oven and allow to cool completely.
For the panna cotta, Soak the gelatine in cold water for at least 15 minutes (alternatively you can use the agar agar). Meanwhile, engrave the cardamom seeds and put them in a saucepan with the cream. Add the sugar and bring the cream to a boil (over low heat, I recommend), then add gelatin well squeezed. Stir for a few minutes to make sure that the gelatin melts perfectly, then filter to remove the cardamom seeds and allow to cool for at least 30 minutes.
Melt chocolate in a double boiler and brush the bottom of the tart with the melted chocolate. Allow to cool completely, then carefully pour the panna cotta, until flush with the edge of the cake. Put the tart in the refrigerator for at least six hours or until it is firm.
Thinly slice the peaches and arrange them radially on the tart, brush with the apricot jelly or neutral gelatin until the peaches are not polished well and refrigerate until ready to serve. Bon appétit!