A bit of an odd choice to fill a tart with panna cotta I hear you say?
Probably, but since our oven is broken (and has been for the past 3 months...grrrr...waiting to get this kitchen gutted and redone!) I'm having to make do with the type of cakes that require no cooking.
So there has been a lot of cheesecake making but as much as I love them, they are a bit on the heavier side and a bit much to finish a meal (don't even start counting the calories!).
And that's how the panna cotta came into play, it is much lighter in consistency, it is easy to flavour with whatever fruit/infusion you fancy, you can choose how much sugar (if any) you want to add, it takes no time to make and you'll feel less quilty about having a second slice! I can't sell this to you more..haha!
I chose to make a tart that tasted of breakfast as our friends were coming to visit mid-morning for a cuppa and I thought that it would go well together. Kind of a fancy tea and toast taste, hence the toasted oat. But, feel free to explore, you can virtually use any biscuit/nut/pastry base you want! Just need to make sure it is leak proof and cool before you pour the panna cotta on top.
If you choose to stick with the flavours in this recipe (thanks!) I'd recommend serving it topped with some fresh fruits or a couli on the side, it's delicious!
I hope you enjoy it as much as we did!
You will need:
For the base
- 150g of oat
- 5 medjool dates
- 1 tsp vanilla paste
- 2 tbsp coconut oil (or normal butter)
For the Panna cotta:
- 2 tbsp of earl grey tea (or 2 tea bags of your favourite tea)
- 125 mLdouble cream
- 50 mL of milk (normally full fat but I used semi-skimmed it's up to you)
- 10 g of sugar
- 11/2 gelatine sheet
Preparation:
1. Pour the oat in a dry frying pan and gently toast on low heat. Keep an eye on it and keep shaking the oat around to avoid burning.
2. In a food processor, add the pitted dates, vanilla paste and coconut oil and blend until you get a smooth paste. Add the oat and blend some more. Personally, I like to keep the oat a bit chunky, but if you want a finer grain, keep blending unti you are happy with the consistency.
3. Spread the mixture into your cake mould, making sure to not to leave gaps and pop into the fridge for at least 30 min.
4. While that's cooking start on your panna cotta. Pour the milk, cream and sugar in a pan and heat slowly. Add your tea to infuse in the mixture.
5. Soak your gelatine sheets in a bowl of tepid water for 5 min.
6. When your cream mixture starts boiling, turn the heat off. Squeeze the gelatine sheets with your hands to remove as much water as possible and add to the hot creamy mixture. Give it a good stir to dissolve all the gelatine.
7. Pass the mixture through a fine sieve to remove the tea leaves and any gelatin that maight have clumped up. Leave the mixture to cool slightly.
8. Pour the tepid panna cotta on top of your oat base and pop the tart back in the fridge to set for a couple of hours.
All done!
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