A rooibos panna cotta tart edged with clemengold segments, edible violets and hazelnuts

Desserts

Rooibos Panna Cotta Tart with Clemengold Segments

A rooibos panna cotta tart finished with ClemenGold segments, which looks incredibly sophisticated but is relatively easy to make.

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The panna cotta tart on a stand with a teapot and cups of rooibos behind Close-up of clemengold segments, violets and hazelnuts on the tart

Despite this being a "cooler" dessert for winter, the flavours of rooibos, amplified by the inclusion of Two in a Bush peach-flavoured cordial, give me the comforting feeling of a cup of rooibos tea.

The Clemengold segments placed along the rim of the tart make it look very elegant, without requiring much effort at all, and also pair beautifully with the rooibos cordial in the tart. The base is made with Bakers ginger nuts, which add a level of warmth to the tart.

I have also made a blackberry and nectarine version recently, which is as delicious and changes the profile of the tart quite a bit by using different fruits.

The peach and blackberry version of the panna cotta tart, from above
The tart with a slice cut out, from above A slice of rooibos panna cotta tart beside a cup of tea

The recipe

Rooibos Panna Cotta Tart with Clemengold Segments

adventureswithsugar.com/rooibos-panna-cotta-tart-with-clemengold-segments/

Method

Method: biscuit base

  1. Prepare your baking equipment: Preheat the oven to 180˚ Celsius. Line the base of a 26cm loose-bottom tart tin with baking paper and set aside.
  2. Crush your biscuits: Grind the biscuits in a food processor, or by hand by placing it in a Ziploc bag and crushing with a rolling pin, until resembling fine crumbs.
  3. Mix the biscuits with butter to the right consistency: Add the ground biscuits into a large bowl and add in the melted butter. Begin with the 90 grams and add a bit more if needed. The mixture should resemble slightly wet sand and just bind together when pressed, but not be greasy or overly wet.
  4. Add flavourants to the biscuits: Add in the brown sugar and the Clemengold zest and mix well.
  5. Form the tart shell: Press the biscuit base into the tart tin, going all the way up the sides of the tin. Ensure that you press in the corners of the tin well, where the base meets the side of the tin, as this area tends to get a bit thick and can be unpleasant to eat.
  6. Bake the tart shell and then let it set in the fridge: Bake for 8 minutes, until the case is a shade darker. The tart may have puffed up a bit, but use the base of a glass to flatten it again, before placing in the fridge to chill whilst you make the rest of the filling.

Method: rooibos panna cotta filling

  1. Flavour the milk and cream: Place the milk and cream into a large pot. Add in the rooibos teabags and sugar and heat. Bring the milk mixture up to a boil, and then reduce and let simmer for 10 – 12 minutes to let the rooibos flavour of the teabags properly infuse.
  2. Prepare the gelatin: Remove the teabags from the milk mixture. Ensure that the milk mixture is hot, but not boiling (if the mixture is too hot, the gelatin can lose its setting properties, but if not hot enough, it will not dissolve and hence not set). Place about 150ml of this hot milk mixture into another bowl and stir in the gelatin until it is fully dissolved. Ensure there are no gelatinous streaks in the bowl. You can heat it in 20-second bursts in the microwave, if your milk is not hot enough and you want to dissolve it.
  3. Add the gelatin to the milk mixture: Once the gelatin has dissolved, add it to the larger milk mixture and stir to combine. Let the mixture sit until it is lukewarm.
  4. Add the milk mixture to the yogurt: Measure out the yoghurt into a large bowl. Add half the milk mixture and whisk to combine, then add the rest of the milk mixture.
  5. Add in the rooibos cordial: Add in the Two in a Bush Rooibos Cordial and mix to combine.
  6. Pour the mixture into the tart case and leave to set: Pour the panna cotta mixture, through a sieve, into the tart case. Give a few firm taps to release any air bubbles and pop them with a toothpick. Then place the tart in the fridge to set for at least 8 hours, but ideally overnight, before decorating and serving.

Method: decoration

  1. Unmould the tart: I use a blowtorch to loosen the side of the loose-bottomed tart tin, before sliding it off. You can also use a damp tea towel soaked in hot water after wringing out the excess water.
  2. Toast your hazelnuts: Place your hazelnuts on a lined baking tray and roast at 180˚ Celsius for 8 – 10 minutes, until the nuts smell fragrant and have toasted on some of the sides. Chop up half the nuts into little pieces and keep some whole.
  3. Prepare the clemengold wedges: Peel the Clemengolds and separate them into their distinct segments. Then slice the Clemengolds lengthwise down the middle of the segment to create a thinner segment.
  4. Arrange the Clemengolds: Place the Clemengolds around the edge of the tart, in a circular motion, allowing one Clemengold to overlap the other. Do this again, in a smaller circle, overlapping the first one.
  5. If using the nectarines and the blackberries: Simply slice the nectarines into thin wedges. Arrange them in a fan shape around the tart. I also slice some of the blackberries in half and keep some whole for varied texture.
  6. Finish decorating the tart: Use the toasted hazelnuts and edible flowers to finish decorating the tart. Keep refrigerated until ready to serve.
The tart with a slice cut out, showing the creamy panna cotta A slice of tart on a patterned plate with a gold fork

Recipe by adventureswithsugar.com

Comments (1)

  1. Fazlin MCCALLUM

    Hi. Do you think you can film while making the recipe?

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