Blood Orange Panna Cotta Tart
Lady in Red! This showstopping Blood Orange Panna Cotta Tart features a rich, chocolatey base filled with a citrus-scented panna cotta filling topped with a blood orange gelée.
Equipment
- 1 hand or stand mixer
- 1 9" tart pan
Ingredients
Chocolate Pâte Sucrée
- 5 tbsp unsalted butter softened
- ½ tsp salt
- ½ cup confectioner's sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa dutch processed
- ½ cup Oreo cookie crumbs
Blood Orange Panna Cotta Filling
- 3 gelatin leaves
- 1 cup 2% milk
- 1 cup heavy cream
- 1 blood orange zested
- 3 tbsp granulated sugar
- 1/4 tsp salt
Blood Orange Gelée
- 1 gelatin leaf
- 1/3 cup blood orange juice strained
- 2 tsp granulated sugar
Garnish
- 2 blood oranges segmented
Instructions
For the Oreo Crust
- Preheat the oven to 350°F.
- Place the butter in a large bowl and add the salt. Whip the butter using a hand or stand mixer.
- Sift in the confectioner’s sugar. Cream the sugar into the butter until light and fluffy. Scrape down the sides of the bowl and add the egg yolks and vanilla. Whip everything together once again.
- Sift the two flour and cocoa into the butter mixture. Fold the flour and cocoa into the butter mixture until cohesive. Add 1/2 a cup of Oreo cookie crumbs and fold them in as well.
- Lay a piece of plastic wrap on the counter and place the pastry in the center. Fold the wrap around the pastry and press it into a disc. Chill for 1 hour.
- Dust the counter with flour and place the pastry in the center. Roll the dough out to a 1/4-inch thickness in a roughly circular shape. Tuck the pastry into a 9” tart pan and trim the edges. Chill the tart shell for 30 minutes. Preheat the oven to 375°F while the tart shell is chilling.
- Once the pastry is chilled, pierce it all over with a fork. Line the tart shell with parchment paper and pour in some uncooked rice. You can also use dried beans for this. Bake the tart shell for 20 minutes. Take the tart shell out of the oven and remove the rice or beans. Let cool slightly.
For the Panna Cotta Filling
- While the tart shell is baking, make the panna cotta. Place the gelatin leaves in a bowl of cold water and set aside to soak.
- Pour the milk and cream into a small saucepan. Stir in the orange zest and sugar and place over low heat. Heat the mixture until steam starts to gather on the surface. Take the cream mixture off of the heat.
- Take the gelatine leaves out of the water and give them a squeeze to extract any excess moisture. Place the leaves in the cream mixture and stir until the gelatin dissolves. Pour the panna cotta mixture into a bowl and cover. Leave the mixture to cool on the counter until it reaches room temperature.
- Once the panna cotta has reached room temp, pour it into the cooled tart shell and transfer the tart to the fridge. Chill for 3 hours or overnight.
For the Gelée
- Place the gelatine leaf in a bowl of cold water and set aside to gel.
- Pour the blood orange juice and sugar into a small saucepan and bring to a gentle simmer. Take the juice off of the heat.
- Take the gelatine leaf out of the water and give it a squeeze to remove any excess water. Place the gelatine leaf in the juice mixture and stir until dissolved. Pour the mixture into a bowl, cover, and place on the counter to cool.
Putting the Tart Together
- Arrange the blood orange segments in a star-formation in the center of the set panna cotta tart. Pour the room temperature gelée in the center of the star-formation until it covers the surface of the tart.
- Return the tart to the refrigerator and chill until the gelée is set, about 2 hours. When ready to eat, simply slice and serve the tart.