Description
This Panna Cotta Fresh Peach Tart is delicate layers of cream cheese panna cotta, fresh peach slices and homemade peach jelly In a perfect tart shell.
Ingredients
- 163 g plain (all purpose) flour
- 85 g almond meal (almond flour)
- â…“ cup icing sugar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 113 g unsalted butter, chilled, cut into cubes
- 1.5 – 2 tablespoons ice water
- 1 egg white, lightly beaten
- 1 ½ cups whole milk
- 2 teaspoons agar agar powder
- 2 tablespoons caster sugar
- 125 g cream cheese
- pinch of salt
- 1 cup water
- â…“ cup sugar
- ¾ teaspoon ground ginger
- 2 peaches, roughly sliced
- 1 teaspoon agar agar powder
- 1 tablespoon boiling water
- 2.5 – 3 peaches, halved and thinly sliced
Instructions
- Preheat: Preheat the oven to 180C / 350F / 160C fan forced.
- Mix Crust: Add almond meal, flour, sugar, ginger and salt to a food processor and blitz until well combined.
- Add Butter: Add butter and blitz for 15-20 seconds until the mixture resembles large breadcrumbs.
- Form Dough: Slowly drizzle in water while running on low until clumps form. Pull into a disk, wrap, and refrigerate for 30 minutes.
- Roll and Fit: Roll dough to 3mm thickness, fit into a 9 inch round fluted tart tin, and trim the overhang to 1 cm above the lip. Freeze for 15 minutes.
- First Bake: Prick the base with a fork, line with baking paper and baking weights, and bake for 20 minutes.
- Seal and Bake: Remove weights, trim excess pastry with a knife, brush the inside with egg white, and bake for another 20 minutes.
- Chill Shell: Place the baked shell in the freezer until cold.
- Prepare Panna Cotta Base: Pour half of the cold milk into a saucepan and sprinkle over agar agar powder.
- Mix Filling: Beat cream cheese and sugar until smooth, then slowly beat in the remaining milk and salt.
- Heat and Combine: Heat the milk and agar agar mixture on low until dissolved, then stir into the cream cheese mixture and strain.
- Set Layers: Pour about ½ cup of filling over the base and freeze for 15 minutes. Add the remaining filling and refrigerate for 2 hours.
- Simmer Peaches: Heat water, sugar, ginger and roughly chopped peaches over low heat; simmer for 5 minutes, then let sit for 30 minutes to infuse.
- Make Jelly: Strain the mixture. Dissolve agar agar in boiling water, then stir it into the peach syrup.
- Assemble: Arrange peach slices over the panna cotta, pour the jelly over the top, and refrigerate for at least one hour before serving.
Notes
Use a sharp knife (not serrated) and use a sawing motion with only light pressure to cut through the peach layer.
- Prep Time: 35 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 slice
- Calories: 269 kcal
- Sugar: 18 g
- Sodium: 145 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 42 mg