Lime Panna Cotta Tarts with Blueberry Glaze
What is all this juice and all this joy?
– Gerard Manley Hopkins, “Spring.”
Spring is finally here! Something about this time of year always makes me want to create. To try new things. And it was a long, cold, lonely winter, to paraphrase the Fab Four. We lost my father-in-law Pop at Christmas time, so we’re coming off a sad season. Even when loss is expected, it’s still loss – that ongoing process of remembering that the person you loved is gone forever.
But the sun is out, and the sky is blue (I’m in a Beatles mood, apparently – I’ll put a playlist at the end of this post), and after lots and lots of rain, I can’t help but be glad. So, blame/credit the first sunshiny day for these tarts.
Reality Bakes
I wanted something both tangy and sweet, with spring colors, hence the lime panna cotta and blueberries. I couldn’t decide if I wanted a glaze on top or a jelly, so I experimented with both. The jelly (pictured in the tarts with both blueberries and lime zest) came out as more translucent and better matched the texture of the panna cotta. The glaze (pictured on the tarts with just lime zest as garnish) came out a little thicker. I did like the sweetness of the glaze against the tangy lime, though. You could, of course, skip the jelly or glaze entirely and still be left with a delicious and zesty panna cotta.
I loved pairing of the creamy panna cotta with the sweet, slightly crunchy crust. (It’s the same pâte sucrée shell that I use for my French Fruit Tart, but with added beaten egg white to help seal it.)
I find gelatin powder easier to work with but only had gelatin sheets in the house, so I used what I thought would be equivalent. I’ve given powder measurements in the recipe, with notes on using sheets. One thing to watch out for, especially with powder, is that it’s completely dissolved. This will help avoid grittiness or separation of gel and custard.
The Steps
Update July 2019
I’ve refined the recipe due to some feedback that the panna cotta wasn’t setting firmly enough, especially when made on its own and not in the tart shell. I tend to be as sparing as possible with the gelatin because too much and I think it adds a gross flavor, but an un-set panna cotta is no good, either. So I’ve modified the recipe up to 2 teaspoons powdered gelatin/2 sheets, which will set the panna cotta but still gives it a bit of a soft wiggle.
Lime Panna Cotta Tarts with Blueberry Glaze
Ingredients
For the Crust:
- 1 egg, separated
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 8 tbsp (1 stick) cold unsalted butter, cut into 1/2-inch cubes
For the Lime Buttermilk Panna Cotta:
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tbsp grated lime zest, plus more for garnish
- 1/2 cup +1 tbsp sugar, preferably superfine; divided
- 2 tsp powdered gelatin*
- 1/2 cup heavy whipping cream, divided
- 3/4 cup buttermilk
- 1/2 cup cream cheese
For the Blueberry Jelly (optional topping #1):
- 1/4 cup fresh lime juice (about 2 limes)
- 3/4 cup water
- 1 tbsp sugar
- 1 cup blueberries
- 1 tsp powdered gelatin*
- Lime zest or blueberries for garnish (optional)
For the Blueberry Glaze (optional topping #2):
- 2 cups fresh blueberries
- 2 tbsp sugar
- 1 tsp lime extract (optional)
- 1 cup confectioners sugar, plus more if necessary
- 1 tbsp heavy cream, plus more if necessary
- Lime zest or blueberries for garnish (optional)
Instructions
Crust:
- Whisk together the yolk, cream and vanilla in a small bowl.
- Place the flour, sugar and salt in a food processor and process briefly to combine. Add the cold butter pieces and pulse to cut the butter in until the mixture resembles coarse meal with pea-sized lumps, about 8 brief pulses.
- With the food processor still running, add the liquid egg mixture and process until the dough just comes together around the blade.
- Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap the dough in the plastic and refrigerate at least 1 hour or up to 3 days.
- Remove the dough from the fridge and let sit for 5 minutes to soften slightly. Cut into six equal pieces and roll each into a ball. Wrap in plastic wrap and refrigerate all but one ball.
- Working one at a time, roll out each ball into a five or six inch circle. Carefully transfer the rolled-out dough to a mini tart pan. Ease the dough into the pan corners and press gently against the fluted sides of the pan. Run the rolling pin over the top of the tart pan to remove the excess dough and use the scraps to patch any tears.
- Continue with the other tarts, then freeze all of them in their pans for 30 minutes.
- When ready to blind bake the crusts, preheat oven to 350°F. Set the tarts on a baking sheet and line each shell with foil or parchment squares. Fill with pie weights (rice, beans, ceramic beads, whatever you use) and bake for 15 minutes.
- Remove from the oven and carefully remove the parchment paper and weights. Beat the egg white then brush the tart crusts with it – this will help keep them sealed against leaks. Continue to bake the tart crusts until a golden brown, another 10 minutes at least. Let cool until they can be touched then place shells in freezer until filling is ready.
Panna Cotta:
- In a small saucepan, combine lime juice, lime zest, and 1 tablespoon sugar and sprinkle with powdered gelatin.* Let gelatin bloom for 5 minutes, then add 1/4 cup cream. Turn heat on low and stir until gelatin dissolves, then remove from heat.
- In a medium bowl, whisk the remaining 1/2 cup sugar with the cream cheese. Gradually add first the remaining 1/4 cup cream, then the 3/4 cup buttermilk, and whisk until very smooth. Add the gelatin cream mixture and whisk to combine.
- Retrieve frozen tart shells and pour panna cotta mixture into them, leaving about a 1/4 inch at the top for the blueberry glaze or jelly, if using. Chill until set, 4 hours minimum or overnight.
Blueberry Jelly (optional topping #1):
- Sprinkle gelatin into lime juice and let sit for 5 minutes.*
- Bring the blueberries, sugar, and water to a boil in a small saucepan.
- Let simmer for 15 minutes until berries have burst.
- Remove from heat and let cool a few minutes. While still warm, add gelatin and lime juice and stir until dissolved.
- Let cool 15 minutes then strain through a fine mesh sieve into a pourable container. Gently pour over panna cotta tarts in a thin layer. (A squeeze bottle works great for this.)
- Return to the refrigerator for at least one hour before serving.
- Garnish with lime zest and/or extra blueberries.
Blueberry Glaze (optional topping #2):
- Place blueberries and sugar in a medium saucepan over medium heat. Cook until berries soften and break down, about 15 minutes.
- Add the lime extract, if using, then mash the berries down. (A potato masher works great here.) Strain berry juice with a fine mesh strainer into a medium bowl.
- Whisk powdered sugar into the berry juice 1/4 cup at a time. Add the cream and whisk until smooth. If mixture seems too runny, continue adding confectioners sugar; if too thick, add more cream.
- Let glaze cool for a few minutes then gently pour over panna cotta tarts in a thin layer. I find a squeeze bottle works great for this and gives more control.
- Garnish with lime zest and/or extra blueberries.
Notes
Those look gorgeous
Thanks Sherry! They came out great and were pretty easy to make.
Sadly, my panna cotta was a total failure and didn’t set 🙁 Even though I adjusted the recipe to a single 11″ pan but I should have doubled the gelatine sheets – 3 instead of one and a half. I really don’t know what else could I’ve done wrong. After a night in the fridge, it was still like yoghurt.
I’m sorry to hear that. The strength of the gelatin can make a difference, too. Mine has always set once chilled but I’ll have to test out how many sheets can be used to make it really firm without tasting of gelatin.