Fig & Earl Grey Panna Cotta Tart

45 mins Prep Time

40 mins Cook Time

Written By

Tara Omidvar

This recipe is sponsored by California Figs.

Plenty grows in Ontario but the unrelenting winter still renders us at a disadvantage. That’s why we turn to California Figs, one of the sole providers of fresh California figs - giving us fresh figs throughout the entire season. Make the most out of figs with the sumptuous Fig and Earl Grey Panna Cotta Tart!

Ingredients

Pâté Sucrée

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1/2 cup unsalted butter
1 egg yolk

Earl Grey Panna Cotta

1/4 cup cold water
2 teaspoons gelatin powder
1 1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons earl grey tea
1 cup heavy cream

Toppings

6-7 fresh figs, trimmed and sliced into 1/8-inch thick
2 tablespoons honey
1 teaspoon hot water

Directions

Pâté Sucrée

7 Steps

Step 1

In a bowl, mix together the flour, sugar and salt.
Step 2

Add the butter. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs.
Step 3

Add the egg yolk and mix for about 15 seconds using a fork. Turn dough out onto a work surface, then knead to bring together into a smooth ball.
Step 4

Wrap with plastic wrap. Refrigerate for at least an hour.
Step 5

Remove the dough from refrigerator and let sit for 20-30 minutes. Roll the dough out to ¼-inch thick on a lightly floured surface.
Step 6

Carefully transfer dough to a 9-inch tart pan. Gently press the dough down into the pan, ensuring that no empty space remains between the dough and the pan. Cover tart pan with plastic wrap and place in freezer for about 30 minutes.
Step 7

Preheat oven to 350°F. Place a parchment paper directly on top of the dough. Fill the pie with pie weights or dried beans to keep the dough from rising up. Bake for 15 minutes, then lift the weight-filled parchment from the pan. Bake for an additional 10-15 minutes, until golden brown. Place on a baking rack to cool.

Earl Grey Panna Cotta

5 Steps

Step 1

In a small bowl add the cold water and sprinkle the gelatin powder on top evenly. Set it aside.
Step 2

In a medium saucepan add milk, sugar and earl grey tea. Bring to a simmer over medium heat.
Step 3

Once it starts simmering add the heavy cream and gelatin. Stir well.
Step 4

Take off the heat. Let it sit for 5 minutes, strain the mixture through a fine mesh sieve into the tart shell.
Step 5

Transfer the tart to the fridge carefully and chill for at least 6 hours or overnight.

Toppings

3 Steps

Step 1

Place the sliced figs on a single layer on top of the panna cotta directly.
Step 2

Mix honey with hot water and brush the figs with mixture to make them shiny.
Step 3

Slice the tart with a sharp knife and enjoy!