Turkish Delight Jelly and Panna Cotta Tart
Prep/Cook Time: 50mins, plus 5 hours refrigeration
Skill Level: Intermediate
In this recipe, we have combined the sweet rose flavours of the Middle Eastern confection, Turkish delight, with the silky creamy texture of an Italian panna cotta to make this tart the perfect centerpiece for your Christmas table.
The tart and panna cotta can be prepared the day before. Prepare the jelly at least 4 hours before serving.
- 435g packet Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted
- 1 egg
- 1 cup (250ml) thickened cream
- 1/3 cup (67g) caster sugar
- 1 vanilla bean, split
- 3 teaspoons powdered gelatine
- 1 tablespoon hot water
- 1 1/2 cup (350g) vanilla yoghurt
- 1 punnet fresh raspberries
- Small fresh mint leaves
Turkish Delight Jelly
- 1 cup (250ml) water
- 1/3 cup (75g) caster sugar
- 2 teaspoons powdered gelatine
- 1 tablespoon hot water
- 1 tablespoon rosewater
- Pink food colouring
- Preheat oven to 200°C (180°C fan-forced). Grease a 20cm round spring form cake tin and place on a large oven tray. Unroll the pastry. Line prepared tin with the pastry, cutting a circle for the base and 5cm wide strips for the sides. Make sure you join the sides to the base and press them together to ensure there are no gaps.
- Line the pastry with baking paper and fill with baking weights (or chickpeas), making sure you fill the weights to the top of your tart to support the sides during baking. Bake for 20 minutes. Remove weights and baking paper and brush the base and sides of the tart case with lightly whisked egg (this will set the base). Reduce oven temperature to 180°C (160°C fan-forced) and bake for a further 5 minutes or until base of tart is golden. Set aside to cool completely.
- Meanwhile, to make the panna cotta, combine the cream and sugar in a small saucepan over medium heat. Scrape the vanilla bean seeds into the pan. Stir until cream mixture is hot and sugar is dissolved. Transfer to a bowl. Sprinkle the gelatine over the hot water in a small jug. Stir with a fork until gelatine dissolves. Stir the gelatine mixture into the hot cream mixture. Cool.
- Whisk the yoghurt into the cooled cream mixture. Refrigerate, stirring once, for 45 minutes or until thickened slightly. Pour panna cotta mixture into the pastry case. Cover and refrigerate for 2 hours or until set.
- Meanwhile, make the Turkish delight jelly. Combine the water and sugar in a small saucepan over medium heat. Stir until the sugar dissolves. Sprinkle the gelatine over the hot water in a small jug. Stir with a fork until gelatine dissolves. Stir the gelatine mixture into the sugar syrup. Remove from the heat. Stir in the rosewater and enough food colouring to tint a pale pink colour. Cool.
- Gently pour jelly over panna cotta, making sure the jelly does not spill over the edge of the pastry shell. Refrigerate for 3 hours or until jelly is set. Carefully remove tart from tin. Serve with fresh raspberries and young mint leaves on top.
TIP: You may not require all of the jelly, pour enough jelly to come up to within 3mm of the tart shell edge. If the jelly spills over it will make the outside of tart shell soggy.