Yogurt panna cotta tart

Living Etc - - ENTERTAINING / ETC -

Serves 8 to 10

60ml warm wa­ter 2 tea­spoons gela­tine pow­der 125ml sin­gle cream 165g caster su­gar 180ml milk 420g plain Greek­style yogurt For the yogurt pas­try 225g plain flour 125g chilled un­salted but­ter, chopped 80g ic­ing su­gar 1 egg yolk 2 ta­ble­spoons plain Greek-style yogurt For the pas­sion Fruit syrup 125ml pas­sion fruit pulp (about 6 pas­sion fruits) 55g caster su­gar

To make the yogurt pas­try, place the flour, but­ter and ic­ing su­gar in a food pro­ces­sor and blend un­til the mix­ture re­sem­bles fine bread­crumbs. Add the egg yolk and yogurt and mix un­til the dough just comes to­gether. Turn the pas­try out on to a bench and bring to­gether us­ing your hands. Flat­ten into a disc-shape, cover with cling­film and re­frig­er­ate for 1 hour.

Pre­heat the oven to 160˚C/gas mark 3. Roll the pas­try out be­tween 2 sheets of non-stick bak­ing pa­per to 3mm thick. Place a 22 x 3.5cm pas­try ring on a large bak­ing tray lined with non-stick bak­ing pa­per. Line the pas­try ring with the pas­try and re­frig­er­ate for 30 min­utes. Trim the edges of the pas­try and prick the base with a fork. Line the pas­try case with non-stick bak­ing pa­per and fill with un­cooked rice*.

Bake for 20 min­utes, re­move the pa­per and rice and bake for a fur­ther 10-12 min­utes, or un­til the pas­try is light golden. Re­move from the oven and set aside to cool com­pletely.

Place the wa­ter in a small bowl and sprin­kle over the gela­tine. Set aside for 5 min­utes, or un­til the gela­tine has been ab­sorbed. Place the cream and su­gar in a small saucepan over a medium heat and stir to dis­solve the su­gar. Bring to the boil, add the gela­tine and stir to com­bine. Re­move from the heat and strain into a large bowl. Add the milk and yogurt to the gela­tine mix­ture and whisk un­til well com­bined. Care­fully pour the cream mix­ture into the pas­try shell and re­frig­er­ate for 4 hours.

To make the pas­sion fruit syrup, place the pas­sion fruit pulp and su­gar in a small saucepan over a medium heat. Bring to the boil and cook for 4 min­utes, or un­til re­duced and syrupy. Set aside to cool. To serve, spoon the pas­sion fruit syrup over the tart and slice.

*Use un­cooked rice in­stead of bak­ing weights to en­sure your pas­try bakes evenly and doesn’t crack. Make sure you com­pletely fill the tart tin with the rice. You can reuse the rice for more blind bak­ing.

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