Cardamom flavored citrus pannacotta tarts with almond shortbread crusts. Beautiful, simple and tastes so delicious 😋 Just top it with simple citrus curls and you’ll be wowed to see how beautiful they look, slice and enjoy!
The cardamom and citrus pairs so well with each other. I’ve used blood orange juice in the pannacotta. You can use whatever citrus you have at home. I’ve used heavy cream for the pannacotta. But feel free to replace it with half and half or whole milk if you prefer a lighter dessert.
The tart crust is just fail proof! I’ve tried it so many times and it just comes out perfect. I’ve used almond flour in the tart crust. But you can completely skip it and use just all purpose flour for the tart. Either just works fine.
Here you go with the recipe:
Ingredients:
Almond Shortbread Crust:
All-purpose flour-11/2 cup
Almond Flour-1/2 cup
Unsalted softened butter-9tbsp
Confectioners sugar- 1/2cup
Vanilla extract-1tsp
Milk -1 tbsp
Egg yolk -2
Cardamom Citrus Pannacotta:
Heavy cream – 1 1/2cups
Whole milk / half and half – 1/2 cup ( room temp )
Vanilla extract – 1 tsp
Cardamom powder – 1 tsp
Unflavored powdered gelatin- 2 tsp
Organic cane sugar- 1/2 -3/4 cup ( if u prefer more sweeter)
Fresh Blood orange juice -1/2 cup
Method:Almond Shortbread crust:
- In a mixer fitted with a paddle attachment cream the butter and confectioners sugar until light and creamy.
- Add egg yolks one by one and beat until they are well incorporated.
- Add vanilla essence and add mix well until combined.
- In a bowl mix together the all-purpose flour, almond flour, and salt.
- At the lowest speed add the flour mixture and beat until just combined.
- To make the tartlets divide the dough equally into five tartlet pan. To shape place a piece in a tartlet pan and press the dough gently by using the heel of your hands to shape the tartlet.
- Transfer the tartlets to a baking sheet and freeze it for 30 mins.
- Preheat the oven to 340F.
- Now remove the baking sheet from the freezer. Cut out five circles of parchment paper to the size of the pan, and place a circle on each tartlet pan, and place pie weights or dried beans over them.
- Place the pans onto the baking sheet and bake the tartlets for 25 mins.
- Then take out the tartlet pans from the oven and remove the pie weights and the parchment paper from all the tartlet pans and place it back into the oven for 11 to 13 mins longer.
- Remove the tartlet pans and allow them to cool completely.
- When baked it should look dry and the edges should be firm to touch.
To assemble:
Pour the pannacotta into the baked tart shells and refrigerate them overnight until set.
Panna cotta layer:
- Sprinkle the gelatin over 1/2 cup of milk in a bowl and let it stand for 5 minutes.
- In a saucepan heat cream, sugar, cardamom powder, vanilla extract, blood orange juice over low heat to bring it to just a boil. Don’t over boil it. . Add the gelatin mixture and whisk thoroughly.
- Set aside to cool completely before pouring on to the tarts.