Earl Grey panna cotta tart

Course: Dessert. Cuisine: French. Prep Time 20 minutes. Cook Time 10 minutes. Total Time 30 minutes. Servings 6. Calories 387 kcal. Author Janice.

Instructions

1. Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don't boil). When the milk is hot, remove from the stove and let infuse 1 hour.
2. Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
3. Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
4. Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
5. Pour the cooled panna cotta into the shells and refrigerate overnight to set.

Recipe Notes Note that I used 3/4 of the pâte sablée that I made. I made cookies with the rest of the dough.

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Pâte sablée tart shells This recipe for pâte sablée can be used to make sweet tart shells or little cookies. The dough is made with a little ground almond which adds a nuttiness to baked goods. Course: Dessert. Cuisine: French. Prep Time 10 minutes. Cook Time 25 minutes. Total Time 35 minutes. Servings 8 tarts. Calories 298 kcal. Author Janice.

Ingredients: 125 grams Stirling Creamery Churn 84 salted butter (1/2 block, room temperature); 94 grams icing sugar (3/4 cup); 50 grams ground almonds (1/2 cup); 1 large egg; 208 g all-purpose flour (1 2/3 cup); Extra butter melted, for greasing the pans.

Make the dough

1. Cream the Stirling butter with the icing sugar and the ground almond.
2. Add the egg and mix until smooth.
3. Add the flour and mix until the flour is blended in but don't overmix.
4. Pat the dough into a disk, wrap and refrigerate for at least 1 hour.

Blind bake the tart shells

1. Grease 4-inch removable bottom tart pans. Divide the disk of dough into 8 equal pieces and roll each piece into a ball.
2. Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans, trimming the edges as needed. I only needed 6 tart shells for the panna cotta tarts, so I made cookies with the rest of the dough.
3. Chill unbaked shells 1 hour.
4. Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with beans.
5. Bake 15 minutes with the beans, then at least 10 minutes without or until the edges are golden brown.
6. Let cool completely, then pop out of tart rings.