This Strawberry Panna Cotta Tart has a sweet almond, graham cracker crust layered with a creamy filling. Juicy, sweet strawberries are the star of this icebox dessert. It’s a splendid way to highlight the beauty and sweetness of fresh, in-season strawberries.
Strawberries are a year-round indulgence for me. They’re great in salads, strawberry muffins, and always make a great dessert. But there’s something extra special about strawberry season.
Maybe it’s childhood memories of picking strawberries at my Aunt Martha and Uncle Jack’s house… those school-free days in the hot sun lounging by the pool. Just beyond the fence, long rows of strawberry plants beckoned. It was a whole new version of hide and seek, searching under the canopy of leaves to find red-ripe berries…the over-ripe berries staining my little fingers. Eating some, filling the bucket and returning to the pool to cool off.
To this day, I still eat strawberries straight from the garden. Few make it inside, but I’m not as adept at growing strawberries as Martha and Jack. There are no buckets to fill, especially after the squirrels get their share!
But I love to pick them at local farms too. Not only are they more affordable this way, I also find local berries are the sweetest. I’m guessing that’s because they get to fully ripen before picking. So, with that in mind, I created this tart to highlight an abundance of glorious strawberries!
This tart has a sweet almond and graham cracker crust that is filled with a sour cream panna cotta. Together, they make the perfect accompaniment to sweet strawberries. There’s crunch, tang and so much creaminess! It really sets the stage for raw strawberries adorned with just a glaze of jam.
The jam adds extra sweetness to the strawberries, but it also keeps them from drying out. I used a store bought jam, but if you’re going strawberry picking and would like to make jam too, I think Kristen’s Honey Rum Strawberry Jam would be a great fit for this panna cotta tart. If you’re a rhubarb fan, this Strawberry Rhubarb Jam from Erika’s Gluten Free Kitchen would also be a lovely choice.
It’s really hot here now and I didn’t want to spend a minute more in the kitchen, so I casually dumped sliced strawberries on the tart in a moon-shape, but you can decorate the tart however you’d like. The strawberries can be sliced in half or hulled and placed upside down on the tart… there’s really no right or wrong way.
In fact, if you’d prefer, you can top individual slices with strawberries instead. This way is actually the easiest to cut and serve. Just make sure you keep this strawberry panna cotta tart cold or the gelatin will melt again in the summer heat!
Strawberry Panna Cotta Tart Recipe
Ingredients
Graham Cracker Tart Crust
- 1 cup graham cracker crumbs
- 2/3 cup ground almonds
- 6 tablespoons salted butter , melted
- 1/4 cup sugar
Panna Cotta Filling
- 3/4 cup whole milk (divided)
- 1 3/4 teaspoon unflavored gelatin
- 1/3 cup sugar
- 1 cup sour cream
- 7 teaspoons lime juice
Strawberries
- 1 quart strawberries
- 1-2 tablespoons strawberry jam or preserves
Instructions
Crust
- Preheat oven to 350F
- Combine graham cracker crumbs, ground almonds, melted butter and sugar in a bowl and mix thoroughly.
- Press into a 9 inch tart pan and place on a cookie sheet.
- Bake 12-15 minutes, or until golden.
- Let cool about 15 minutes, and then slip off the outer ring and place on a serving platter.
Panna Cotta
- In a small bowl, combine 1/4 cup milk and the gelatin for 5-10 minutes to let bloom.
- In a medium sized bowl, combine lime juice and sour cream and set aside.
- Meanwhile, in a saucepan, combine sugar and remaining milk.
- On low heat, cook the sugar and milk mixture until the sugar dissolves, making sure to stir frequently.
- Add in the bloomed gelatin and continue to cook on low until the gelatin has melted.
- Slowly drizzle the hot mixture into the sour cream while whisking.
- Pour into cooled tart shell and refrigerate until set.
Finishing the tart
- When ready to serve the tart, slice strawberries and toss in 1-2 tablespoons of warmed jam.
- The berries can be placed directly on the tart, or served on top of individual slices.
Notes
- Don't let the gelatin get too hot or the tart might not set.
- Keep the tart refrigerated. It will melt in warm, humid weather.
Nutrition
Have a sweet tooth? Look at all our pie and tart recipes!
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Anne|Craving Something Healthy says
I agree – there’s nothing like super fresh, sweet strawberries in the summer. This gorgeous tart is a perfect way to use them! I’m not a baker at all, but this, I could handle :)
Vintage Kitty says
Anne. I love it when strawberries come in season too. Hope you like this as much as we do.
Eva says
Strawberry lover here! And, actually, huge panna cotta lover, too. I make it more often than I should, but never made it as tart filling. I’m just so used to panna cotta being served in individual cups to every guest :D Thank you for the inspiration.
Kelly Anthony says
Panna Cotta is my new summer obsession and what a great recipe to indulge in it! I love everything about this. The panna cotta (obvi), strawberries, and the crust?! OMgoooooodness — it’s all so good!
Kylee from Kylee Cooks says
This looks like my kind of dessert! It combines that yummy panna cotta with … CRUST!!! YASS! Thanks for a delicious dessert!
Amanda says
I love picking strawberries too! We have a patch in our backyard, and it’s just starting to flower. Can’t wait to make this tart with them!
Heather says
I’ve made panna cotta before and I love the simplicity of it. But never thought to turn it into a tart! What a gorgeous dessert to serve to guests.
Jyothi Rajesh says
How gorgeous does that panna cotta tart looks! Recipes like this is what makes me excited about summer. On a lazy Sunday afternoon, this tart would be heavenly!
Julie says
This is so beautiful!! I’ve always made panna cotta either molded or left in a little dessert bowl; pouring it into a crust and turning it into a tart never crossed my mind. What a great idea — and so beautiful, too!
Chef Markus Mueller says
Love panna cotta! Never thought to make a crust for it though and serve it as a ‘pie’! Very cool idea..makes it look very clean yet with contrasting textures and tastes!
Jessica says
I’ve been trying to figure out a light dessert to make for a spring birthday that’s not cake. I love that this can be served cold and it’s sure to be refreshing with the heat we have in the south.
Heather says
Beautiful recipe and a great way to use those springtime strawberries! Super easy to make and a great dish especially with the weather warming up .. sooo light and refreshing!
Sara says
This is such a beautiful tart, I wish I had seen this a little earlier because I would have totally made this for mother’s day! I guess I will have to indulge my mama again soon with a decadent treat!
Natalie says
This looks beyond delicious. And so beautiful. Almost too pretty to eat. ALMOST! I absolutely love all the ingredients you used here and can’t wait to make this.