YOGHURT PANNA COTTA TART

Donna Hay is one of my favourite cookbook authors. Her magazine and best-selling books are filled with beautiful tasting recipes accompanied by stunning images. They’re a pleasure to look at, and even better to cook from. Its been 15 years since Donna Hay launched her magazine and to celebrate, she recently released a collector’s edition that looked so tempting, I had to buy it.

One section inside focuses on favourite ingredients we can’t live without, one being yoghurt, and I turned the page to see this image by the very talented photographer Chris Court

I knew I had to make it. I had all the ingredients in my kitchen, however I didn’t have the required 22cm x 3.5cm pastry ring. I did look for one in Lakeland, Nisbets and John Lewis to no avail, so I decided just to use a cake tin. Unfortunately it didn’t have a loose-bottom to it so I wasn’t able to remove the finished tart from the tin. I have since found this pastry ring on Amazon which would give you a much tidier end result, however I’m sure a 22cm loose-bottom cake tin would work just as well.

The end result is a beautiful tasting tart. Its creamy and rich, yet light and clean. Its essentially similar to a very light cheesecake, but less sweet. Its definitely worth trying out. If nothing else, it looks stunning.

Ingredients (this recipe serves 8-10 people)
250g Digestive biscuits
120g unsalted butter, melted
60ml/¼ cup warm water
2 tsp gelatin powder
125ml/½ cup single cream
165g/¾ cup caster sugar
180ml/¾ cup milk
420g/1½ cups plain Greek yoghurt

Method

Place the biscuits and butter in a food processor and process until you have fine crumbs.

If you do have a 22cm x 3.5cm pastry ring, lightly grease it and place on a large baking tray lined with parchment or greaseproof paper. If you have a loose-bottom cake tin, again, lightly grease it, then using the back of a spoon, or your fingers, press the biscuit mixture evenly across the base and up the sides.

When it looks like this, pop it in the fridge or freezer for 10 minutes.

While the case is chilling, place the warm water in a small cup or bowl and sprinkle over the gelatine powder and stir until the powder has dissolved. Leave for 5 minutes.

Place the cream and sugar in a small saucepan over a medium heat and stir to dissolve the sugar. Bring to the boil then pour in the gelatine mixture and stir to combine.

Remove from the heat and strain into a large mixing bowl. Add the milk and yoghurt and whisk until well combined.

Carefully pour the yoghurt mixture into the pastry shell and refrigerate for at least 4 hours.

Run a knife around the ring and carefully release the tart to serve.

The cake tin I used above was 19cm…I didn’t have a 22cm one. As I had a little of everything leftover, I made a couple of extra mini ones in ramekins. I added the biscuit base as normal but with the leftover yoghurt mix, I added a little vanilla bean paste and it was a lovely addition. I ate one of the ramekins with just the vanilla yoghurt mix and with the second one I added a layer of acacia honey on the top which also tasted great. With a recipe as simple as this you can add whatever you like to it.

You Might Also Like

No Comments

Leave a Reply