Kiwi Yogurt Panna Cotta Tart

By Ivana Jelínková
5.5.2019
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Since seasonal fruit is nowhere to be found yet, I use my stocks from last summer and shop deals. I found a whole box of kiwis at my place, kiwi which no one wanted to eat, so they had to be used in a cake. After all, everything I put in a cake is eventually eaten. I looked at websites what I could have done with kiwi and I loved a picture where kiwis are cut into thin slices and then rolled into a rose. So one part of a cake was invented and I used cocoa kneaded dough and light yogurt panna cotta for the second part – Kiwi Yogurt Panna Cotta Tart was made. I really like yogurt panna cotta since it tastes fresh, but I usually make it into cups where I prefer it a little bit runnier. However, this time I used it as filling for a tart so I had to be sure that it would hold its shape – therefore I used a bit more gelatin than I usually do. Intense cocoa flavor, subtle vanilla panna cotta and fresh kiwis are a great match. Not to mention that their colors and the whole look is a hit.

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Kiwi Yogurt Panna Cotta Tart

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hrs

Cocoa tart with light yogurt panna cotta filling, decorated with fresh kiwi in the shape of a rose

Servings: 10 pieces

Calories: 456 kcal

Ingredients

Dough:
250 g all-purpose flour
130 g butter
75 g icing sugar
1 egg
30 g cocoa
A pinch of salt
30 ml cold water
Panna Cotta:
400 ml heavy cream
100 g crystal sugar
2 tbsp vanilla extract
240 g plain yogurt
6 tbsp water
3 ½ tsp gelatin powder
5 – 6 kiwis

Instructions

Dough:
Mix and combine flour with butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
Bake about 20 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
Panna Cotta:
Put heavy cream and sugar to a saucepan on medium heat. Heat it until it starts to simmer.
When it starts to simmer, set it aside and add vanilla extract and plain yogurt.
Prepare gelatin according to directions – mix gelatin powder with 6 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
Let panna cotta cool a bit, then pour it in the cooled tart shell, let it cool at room temperature. Transfer tart into a refrigerator for 3 – 4 hours.
After this time, take the tart from the refrigerator and decorate it with kiwi. Cut kiwi into halves, cut each half into thin slices. Create a stripe from those slices, kiwi slices cover each other, and roll the stripe in order to create a rose. Put the halves of slices of kiwi on remaining places on the tart.