Recipe from Pie It Forward by Gesine Bullock-Prado (Stewart, Tabori & Chang, 2012)Makes 8 (4-inch/10-cm) Tartlets
For The Panna Cotta
- 2 teaspoons (5 g) unflavored gelatin
2 tablespoons (30 ml) lemon juice
1½ cups (360 ml) half-and-half
½ cup (120 ml) coconut milk, well stirred
¼ cup (50 g) granulated sugar
pinch of salt
For The Filling
- 1 cup (230 g) mascarpone
¼ cup (25 g) confectioners' sugar
1 teaspoon (2 g) lemon zest
For the Crusts
- ½ batch of Simple Tart Dough
For the Simple Tart Dough - Makes 2½ pounds (1.2 kg) dough, enough for 2 to 4 (8- to 9-inch/20- to 23-cm) tarts or
- 12 to 16 mini tarts
4 cups (500 g) all-purpose flour, cold
2 cups (480 g) unsalted butter, cut into small pieces and chilled
1 teaspoon (6 g) salt
1/3 cup (75 ml) sweetened condensed milk
1 egg, at room temperature, lightly beaten
For The Assembly
- 2 pints (680 g) raspberries
- ¼ cup (25 g) confectioners' sugar, for dusting
- zest of 1 lemon, for dusting
Procedure for the panna cotta
1. In a small bowl, sprinkle the gelatin evenly over the lemon juice. Allow it to sit for 5 minutes (the gelatin will soak up the liquid and look wet).
2. Cook the half-and-half, coconut milk, sugar, and salt in a heavy saucepan, stirring, over medium heat until the sugar has completely melted. Continue heating to a simmer. Take the mixture off the burner and immediately add the lemon/gelatin mixture. Stir until the gelatin has completely melted into the liquid.
3. Divide the panna-cotta mixture among 8 small tea or coffee cups that have been lightly coated with nonstick cooking spray. Chill them until the panna cotta is completely cool and set, at least 2 hours.
Procedure for the filling
In a small mixing bowl, whisk together the mascarpone, confectioners' sugar, and lemon juice until smooth. Refrigerate until needed for assembly.
Procedure for Simple Tart Dough
1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, butter, and salt until the mixture resembles cornmeal.
2. In a small bowl, whisk together the condensed milk and egg. While pulsing, slowly pour this into the flour until the dough just comes together.
3. Turn the dough out onto a lightly floured work surface and gently turn over a few times until it is smooth, the dry ingredients have been completely integrated, and the dough holds together. Take care not to overwork it.
4. Shape the dough into a loose circle, cover it with plastic wrap, and allow to rest in the refrigerator for at least 20 minutes.
Procedure for the crusts
1. Preheat the oven to 350°F (175°C). Divide the dough into 8 equal pieces and roll each into a round approximately 6 inches (15 cm) across. Line 8 (4-inch/10-cm) tart rings (I use flan rings) with the dough rounds. Trim excess dough that extends beyond the rim of the tart or flan ring with a sharp paring knife. Dock the dough and freeze the shells for
2. Line the tart rings with parchment and fill them with pie weights or dried beans. Bake for 10 minutes. Remove the parchment and pie weights and bake for 10 more minutes, or until the bottoms of the tart crusts just begin to lightly brown. Set them aside to cool completely.
1. Divide the filling among the tart shells and spread it evenly along the bottom with the back of a small spoon. Loosen the panna cottas by running a butter knife around the edge of each cup. Carefully turn each cup upside down over each tart shell so that the panna cotta unmolds on top of the filling.
2. Garnish the top with raspberries and dust lightly with confectioners' sugar. Sprinkle lemon zest over each. Serve immediately.