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Panna Cotta and Strawberry Tart
This elegant but easy tart calls to mind strawberry cheesecake but its taste and texture are lighter and brighter. After prebaking our buttery pat-in-the-pan almond tart shell, we make a lemon-scented panna cotta filling by infusing zest strips into milk, then mixing in some yogurt to add a pleasant tang. Poured into the tart shell and chilled until set, the filling is topped with a layer of Bonne Maman Strawberry Fruit Spread, which adds vibrant color and a tangy sweetness that complements the creamy panna cotta. There’s only a modest amount of gelatin in the filling to set its texture, so the tart is best served chilled. Whole strawberries that are sliced with their green tops still attached, then gently fanned, make beautiful garnishes for the whole tart or individual servings.
Produced by Milk Street for Bonne Maman.
Makes one
9-inch tart
Tip
Don't use nonfat or low-fat yogurt or milk. Whole-milk yogurt and whole milk are essential for smooth texture as well as lush, rich flavor. And don't use Greek yogurt, which is too thick.
2 hours
40 minutes active, plus chilling
For the tart shell:
-
98
grams (¾ cup) all-purpose flour
Directions
-
01To make the tart shell, mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk, vanilla and almond extract (if using), then process in 5- to 10-second bursts until evenly moistened and forms large clumps, 8 to 10 bursts; it will not form a single mass but a small nugget pinched between the fingers should hold together.
Reviews
July 13, 2026
I should have made Panna Cotta without the crust
This looked so lovely in the illustration, and it wasn't difficult to make. I weigh everything when I bake and I am not used to failures in when baking . . . . The crust seemed like it would be delicious, but it cemented itself to the fluted tart pan, and yet the center did not bake properly even though I added 10 minutes after I removed the weights. So, when it came time to remove the ring, (in front of Book Club!) it wouldn't budge, even though I pried each little flute with a pointed, sharp knife. Obviously, I had needed to heavily grease the tart mold ring. Then, when I tried to remove a wedge with a spatula, the center of the crust collapsed, and we ended up with a pudding sort of concoction - shapeless and soggy. It was properly chilled; I made it the day before and glazed it 45 minutes prior to serving, per the instructions. I'm telling you all of this so that someone revisits and perhaps tweaks the steps of the recipe. Oh well. It will be "pudding" for dessert tonight.
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