Foodie Friday: Tempt your tastebuds with this Whipped Panna Cotta Tart with Summer Fruit. It’s a deliciously perfect summer dessert. And it’s got fruit so it’s healthy, right?!

Prep: 1:00 Hr
Cook: 0:05 Mins
Serves: 10


  • 2 tbs lemon juice
  • 2 tsp gelatine powder
  • 2 cups (500ml) thickened cream, divided
  • 200ml crème fraîche
  • 2/3 cup (150g) caster sugar
  • 100g Belgian White Chocolate, melted
  • 2 tsp canola oil
  • 170g Shortbread Fingers
  • 1 cup (160g) Australian Dry Roasted Almonds
  • 1/4 cup loosely packed small mint leaves



  • 2 small ripe white or yellow peaches, pitted, cut into 2cm wedges
  • 2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges
  • 1/2 cup (100g) cherries, pitted, halved
  • 1 lemon, rind finely grated, juiced
  • 1 tbs caster sugar



Step 1
In a small bowl, combine lemon juice with 1 tbs water. Sprinkle gelatine over and stir to blend. Let stand for 5 mins to soften the gelatine.

Step 2
In a medium bowl, gently whisk 1 cup (250ml) cream with the crème fraîche to combine. In a small saucepan, bring 2/3 cup (150g) sugar and remaining 1 cup (250ml) cream to a simmer over medium heat. Whisk in gelatine mixture until gelatine dissolves. Whisk into the crème fraîche mixture. Cover and chill for 8 hours or until set.

Step 3
Meanwhile, in a small bowl, stir the chocolate and oil until blended. In a food processor, process biscuits and almonds into fine crumbs. Add chocolate mixture and a pinch of salt and pulse until combined. Press into a 3.5cm-deep, 24cm (base measurement) round fluted tart tin with removable base. Freeze for 10 mins or until firm. Transfer to a platter. Place in the fridge to chill.

Step 4
In the bowl of a stand mixer fitted with a whisk attachment, whisk the crème fraîche mixture on medium-high speed for 3 mins or until thick, stiff peaks form. Spoon into the tart shell. Chill for 30 mins or until set.

Step 5
To make the summer fruit topping, while the tart is chilling, in a bowl, toss the peaches, nectarines, cherries, lemon rind, lemon juice and sugar to coat. Let stand at room temperature, tossing occasionally, for 30-45 mins or until juices form.

Step 6
Spoon the summer fruit topping over the tart and sprinkle with mint.

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