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Peach Panna Cotta Tart Recipe

French peach tart with peaches arranges in a pretty flower design: Overhead view

5 from 18 reviews

Make this French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches this weekend. It is so peachy delicious that you will surely impress your family and friends. The recipe is simple and fun to make!

 

Ingredients

Scale

For cookie crust:

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

For panna cotta filling:

  • 5 gelatin sheets
  • 2 cups + 2 1/2 tablespoons (500 g) whipping cream 
  • 1 cup + 1/2 tablespoon (250 g) milk
  • 1/3 cup (75 g) granulated sugar 
  • 0.36 (10 g) fresh verbena leaves (optional)

For roasted peaches:

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Instructions

  1. Preheat oven to 355 F/180 C. To make the cookie crust, place shortbread fingers in the bowl of a food processor and crush till bread crumb consistency. Add melted butter and mix well. Transfer the preparation into a fluted tart pan with removable bottom. Using your hands, pat out crumbs, so they cover the bottom and sides of the pan to meet the edge. Then bake for 10 minutes. Remove the cookie crust from the oven and place it straight in the freezer for 30 minutes. 
  2. To make the panna cotta filling, bring milk, 400 g whipping cream, and sugar to a boil. Take the saucepan out of the heat and add fresh or dried lemon verbena leaves to infuse 15 minutes. Soak gelatin sheets in cold water 10 minutes. Drain milk mixture to get verbena leaves. Add the drained gelatin and mix until completely dissolved. Let it cool and set aside.
  3. In a separate bowl, whisk 100 g whipping cream until medium peaks, add to the main mixture, and combine with a rubber spatula. Gently pour the panna cotta filling into the cooled/partially frozen cookie crust and bring to freeze for about one hour until panna cotta is set.
  4. To roast peaches, preheat oven to 320 F/160 F. Cut peaches into 3/8-inch/1 cm-thick slice and place on a baking sheet covered with parchment paper. 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.
  5. To assemble the tart, arrange peach slices in a flower pattern, starting from the outer edge of the tart, going towards its center. Overlap each slice as you go. Brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a cake glaze or a neutral nappage glaze.

Notes

  1. Use store-bought shortbread fingers or other kinds of tea biscuits. 
  2. Replace fresh verbena with about 10 dried lemon verbena leaves that keep the flavor. If you are concerned about the verbena flavor, skip this ingredient in the recipe.
  3. Use peaches or nectarines interchangeably, but choose firm fruits that will soften with roasting.
  4. Freeze the baked cookie crust before pouring panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
  5. Freeze panna cotta into the crust to make sure that the filling sets quickly and does not escape.
  6. Keep the tart in the pan, until decorating. Once the panna cotta filling is set, take the tart out of the tin.
  7. Peel roasted peaches/nectarines if you prefer.
  8. Cover fruit slices on top of the tart with a store-bought cake glaze, homemade neutral nappage glaze or heated apricot confiture to preserve fruit, and make the tart glisten. Or drizzle the fruit with the honey heated in a microwave for a few seconds.
  9. Serve peach tart cold and avoid keeping it at room temperature longer than one hour; otherwise, the gelatin will start to soften.

Nutrition

Keywords: peach tart, peach tart recipe, peach dessert, peach panna cotta tart, French peach tart

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