Vanilla Bean Panna Cotta Tart with No Bake Crust

A creamy and chic vanilla bean panna cotta tart with a no bake chocolate crust and blueberry streusel topping, it’s easy to make and beautiful to serve.

Vanilla Bean Panna Cotta Tart with No Bake CrustEverything about this Vanilla Bean Panna Cotta Tart is just perfect, it looks rustic and simple, but it delivers great flavors and a dreamy texture.

Vanilla Bean Panna Cotta Tart with No Bake CrustI love dessert, that is not a secret, also me and my husband love creamy desserts, so I am always looking for delicious mousse recipes, flan and panna cottas that are impossible to resist.

Vanilla Bean Panna Cotta Tart with No Bake CrustOne night when we fired up the grill my best friend showed up with dessert, she was kind enough to bring us some homemade panna cotta, it tasted heavenly and I decided to make my own version.

Vanilla Bean Panna Cotta Tart with No Bake CrustI wanted to put a fancy spin on this classic dessert and made this Vanilla Bean Panna Cotta Tart and added that buttery streusel.

Vanilla Bean Panna Cotta Tart with No Bake CrustThe no bake chocolate crust turned out buttery and delicious, with a prominent chocolate flavor that houses the delicious, creamy and soft panna cotta cream. I went for a chocolate vanilla combo and infused the panna cotta with vanilla beans, that pair nicely with the chocolate crust.

The Vanilla Bean Panna Cotta Tart is refrigerated afterwards, better overnight, and its a refreshing and decadent dessert to serve to your family and friends at a summer dinner. We enjoyed ours mostly for breakfast, because we are THAT family that eats dessert for breakfast, its totally appropriate in our house. And chilled from the fridge this is the perfect sweet treat, the creaminess, the vanilla bean flavor, and mild chocolate crust are irresistible when paired together.

Vanilla Bean Panna Cotta Tart with No Bake CrustThe Vanilla Bean Panna Cotta Tart involves just a few easy steps, to process the graham crackers in your food processor and chill the crust, afterwards to prepare the vanilla bean panna cotta cream add it to the crust and refrigerate, while the waiting time is long until the dessert is settled, I like that it can be made in advance and all you have to do is pop it in the refrigerator, mind your business and have a dessert ready hours later.

5.0 from 2 reviews
Vanilla Bean Panna Cotta Tart with a No Bake Chocolate Crust
 
Prep time
Cook time
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A creamy and chic vanilla bean panna cotta tart with a no bake chocolate crust is easy to make and beautiful to serve.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8-10 servings
Ingredients
  • For the Crust:
  • 3 cups (500 grams) chocolate graham cracker crumbs
  • 10 tablespoons (140 grams) unsalted butter, melted
  • For the Panna Cotta:
  • 2 cups heavy cream
  • 4 vanilla beans
  • ½ cup sugar
  • 1½ teaspoons unflavored gelatin (about ½ packet)
  • ½ cup whole milk
  • Optional Blueberry Streusel Topping:
  • 4 tablespoons unsalted butter
  • 1 cups all-purpose or whole wheat flour
  • ⅓ cup granulated sugar
  • ⅓ cup oats
  • ¼ cup blueberry sauce
  • pinch of salt
Instructions
  1. For the Crust:
  2. In a food processor or blender to grind the graham cracker cookies until you get 2 cups of crumbs.
  3. In a large bowl mix the crumbs with melted butter with a rubber spatula until combined.
  4. Press the mixture into the bottom of a 10inch spring form tart pan and slightly up the sides. Make sure it is tight and compact, otherwise the cream will leak.
  5. Chill the crust for 1-2 hours before using in your recipe.
  6. For the Panna Cotta:
  7. Place the cream in a medium saucepan. Halve the vanilla beans lengthwise and scrape out the seeds with a sharp knife, add the seeds and pod to the saucepan. Add sugar and over medium heat bring to a simmer stirring occasionally. Remove the vanilla pod from the mixture and discard.
  8. In a small bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5-7 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved.
  9. Cool down the panna cotta cream at room temperature for 20 minutes, stirring occasionally so the gelatin doesn't settle.
  10. Remove tart pan from the refrigerator and carefully pour the panna cotta cream into it. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  11. Garnish the tart with strawberries and mint, or serve with blueberry sauce (look under Recipes section) if desired.
  12. Optional Blueberry Streusel Topping:
  13. Place butter in a small pot over low heat until melted.
  14. In a large bowl place the rest of the ingredients, add the melted butter and stir with a fork, until well combined.
  15. After 4-6 hour of refrigeration add the streusel topping to the tart, return to the refrigerator.

Now who wants a slice?

Panna Cotta Tart with a No Bake Chocolate Crust

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