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French Peach Tart with Panna Cotta

French peach panna cotta tart in a baking dish.
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5 from 18 reviews

French peach tart with panna cotta is made with a cookie crust, smooth Italian panna cotta filling, and roasted peaches arranged in a flower pattern. This easy French peach tart is peachy and delicious, and you can prep it a day ahead.

Ingredients

Scale

For cookie crust:

  • 10.5 oz (300 g) shortbread cookies
  • 3.5 oz (100 g) unsalted butter, melted

For panna cotta filling:

  • 6 gelatin sheets, 200 bloom
  • 2 cups + 2 1/2 tablespoons (500 g) cold heavy cream, 30% fat 
  • 1 cup + 1/2 tablespoon (250 g) whole milk
  • 1/3 cup (75 g) granulated sugar 

For roasted peaches:

  • 6 fresh peaches (nectarines)
  • 2 tablespoons (30g) granulated sugar

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Instructions

  1. Preheat oven to 355°F (180°C). To make the cookie crust, place the shortbread fingers in the bowl of a food processor and pulse until crumbly. Add melted butter and mix well.
  2. Transfer the preparation into a 9-inch (23 cm) fluted tart pan with a removable bottom. Using your hands, pat out crumbs so they cover the bottom and sides of the pan to meet the edge.
  3. Bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes. 
  4. To make the panna cotta filling, soak gelatin sheets in cold water for 10 minutes. Pour milk, 1 2/3 cups (400 g) heavy cream, and sugar into a small saucepan and bring to a boil.
  5. Remove the saucepan from the heat, add the drained gelatin, and mix until completely dissolved. Let it cool and set aside.
  6. In a separate bowl, whisk the remaining cold heavy cream (100 g) until medium peaks. Add the whipped cream to the main mixture and combine with a rubber spatula.
  7. Gently pour the panna cotta filling into the cooled, partially frozen cookie crust, then freeze for about 1 hour until the panna cotta is set.
  8. To roast peaches, preheat oven to 320°F (160°C). Cut peaches into 3/8-inch (1 cm) thick slices and place on a baking sheet covered with parchment paper.
  9. Sprinkle with granulated sugar and bake for 8 minutes. Remove fruit slices from the oven and let cool. Keep the peach syrup around the fruits.
  10. To assemble the tart, arrange the peach slices in a flower pattern, starting at the outer edge and working toward the center. Overlap each slice as you go.
  11. Optionally, brush fruit slices with the peach syrup left after roasting the peaches, or cover the fruit with a clear glaze or warmed apricot jam.

Notes

  1. Use store-bought shortbread fingers or other kinds of tea biscuits. 
  2. Use peaches or nectarines interchangeably, but choose firm fruits that will soften with roasting.
  3. Freeze the baked cookie crust before pouring the panna cotta to set it and prevent cookie crumbs from getting into the filling.
  4. Freeze the panna cotta in the crust to ensure the filling sets quickly and doesn't escape.
  5. Keep the tart in the pan until ready to arrange peach slices. Once the panna cotta filling is set, remove the tart from the tin.
  6. Peel roasted peaches or nectarines if you prefer.
  7. Cover the fruit slices on top of the tart with a store-bought or homemade clear glaze, or drizzle the fruit with honey heated in the microwave for a few seconds.
  8. Serve the peach tart cold and avoid keeping it at room temperature for more than 1 hour to prevent the gelatin from softening.

Nutrition

Find it online: https://www.bakinglikeachef.com/peach-tart-laduree/