This Panna Cotta Tea Tart is a luxurious dessert that combines the delicate flavors of black tea, lemon zest, and white chocolate in a velvety, creamy filling. Encased in pre-baked tart shells, these tarts offer a delightful indulgence for any occasion.
- 1 cup Milk
- 1 tbsp loose leaf black tea
- Zest of 1 lemon
- 1/2 cup Cream
- 2 tbsp Granulated sugar
- 1 1/4 tsp Knox gelatin powder
- 1/4 cup White chocolate, melted
- 6 pre-baked tart shells
In a saucepan, combine milk and loose leaf black tea. Heat gently until just simmering. Remove from heat and let steep for 5-7 minutes. Strain out the tea leaves.
Return the tea-infused milk to the saucepan. Add lemon zest, cream, and granulated sugar. Heat the mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture is hot but not boiling.
In a separate bowl, sprinkle the gelatin powder over 1/4 cup of cold water. Let it sit for a few minutes until it becomes soft and spongy.
Add the softened gelatin to the hot milk mixture, stirring well until completely dissolved.
Remove the mixture from the heat and stir in the melted white chocolate until smooth and well incorporated.
Allow the mixture to cool slightly before pouring it into the pre-baked tart shells.
Refrigerate the tarts for at least 2-3 hours or until set.
Once set, garnish the tarts with whipped cream, fresh fruit, or chocolate shavings if desired.
Serve chilled and indulge in the exquisite flavors of these Panna Cotta Tea Tarts!