Description
Earl Grey Panna Cotta Tarts are elegant mini desserts featuring a crisp, buttery tart shell filled with a silky panna cotta infused with fragrant Earl Grey tea. This French-inspired treat combines the floral notes of Bergamot tea with creamy vanilla panna cotta, perfect for afternoon tea or special occasions.
Ingredients
Scale
For the Tart Shells:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
For the Earl Grey Panna Cotta Filling:
- 1 cup heavy cream
- 1 cup whole milk
- 2 Earl Grey tea bags
- â…“ cup granulated sugar
- 1 ½ teaspoons unflavored gelatin
- 2 tablespoons cold water
- ½ teaspoon vanilla extract
Instructions
- Make the Tart Shells: Preheat your oven to 350°F (175°C). In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together.
- Chill the Dough: Turn the dough out onto a surface and shape into a disk. Wrap in plastic and chill in the refrigerator for 30 minutes to make it easier to roll out.
- Roll and Bake Tart Shells: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Press the dough into mini tart pans. Use a fork to prick the bottom of each shell to prevent bubbling. Bake for 15–18 minutes until the shells are golden and cooked through. Remove from the oven and let cool completely.
- Prepare Earl Grey Panna Cotta: In a saucepan over medium heat, combine the heavy cream and whole milk. Add the Earl Grey tea bags and heat gently until just below a simmer. Turn off the heat, cover, and let it steep for 10 minutes to infuse the flavors.
- Sweeten and Bloom Gelatin: Remove the tea bags and stir in the granulated sugar until dissolved. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
- Combine Gelatin and Cream Mixture: Stir the bloomed gelatin into the warm cream mixture until completely dissolved. Stir in the vanilla extract and allow the mixture to cool slightly to avoid melting the tart shells.
- Fill Tart Shells and Chill: Pour the panna cotta mixture evenly into the cooled tart shells. Refrigerate for at least 4 hours or until the panna cotta is fully set.
- Serve: Once set, serve chilled. Optionally, garnish with a dollop of whipped cream or a sprinkle of crushed Earl Grey tea leaves for decoration and added flavor.
Notes
- Store-bought tart shells can be used to save preparation time.
- For a floral variation, add a drop of lavender extract to the panna cotta or garnish with edible flowers.
- Using high-quality loose-leaf Earl Grey tea will provide a stronger and more fragrant flavor.
