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Peach Panna Cotta Tart (French Peach Tart)

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

French peach tart filled with a silky-smooth panna cotta and decorated with roasted peaches is summertime perfection. It is so peachy and delicious that you will surely impress your family and friends. 



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

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  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.
  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. Take the saucepan out of 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 and bring it to freeze for about one hour until the panna cotta is set.
  8. To roast peaches, preheat oven to 320°F (160°F). 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 peach slices in a flower pattern, starting from the outer edge of the tart and going towards the center. Overlap each slice as you go.
  11. Optionally, brush fruit slices with the peach syrup kept after roasting peaches or cover the fruit with a clear glaze or warmed apricot jam.


  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 panna cotta to set the crust and prevent cookie crumbs from getting into the filling.
  4. Freeze panna cotta into the crust to make sure that the filling sets quickly and does not escape.
  5. Keep the tart in the pan until ready to arrange peach slices. Once the panna cotta filling is set, take the tart out of the tin.
  6. Peel roasted peaches or nectarines if you prefer.
  7. Cover fruit slices on top of the tart with a store-bought or homemade clear glaze, or drizzle the fruit with the honey heated in a microwave for a few seconds.
  8. Serve peach tart cold and avoid keeping it at room temperature for longer than one hour to prevent the gelatin from softening.





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