If you like the delicious Italian dessert panna cotta, you will love this Orange Berry Panna Cotta Tart! It is flavoured with orange zest and decorated with fresh strawberries: a real pleasure for the eyes and for the palate! Last but not least it is healthy and sugar free: the perfect dessert for adults and kids!
Why is this recipe so good
This is a healthier variation of the classic tart. Originally this dessert is made with a pastry base and custard cream or similar filling and decorated with fruits. The current one has a no bake base made of oatmeal and dates and a panna cotta filling sweetened with honey. That makes it much better for you, considering the nutritional qualities of all these ingredients.
The panna cotta contains heavy cream, milk and gelatine so it is an excellent source of calcium. Another great thing about this dessert is that it is relatively light, so it doesn’t add too much energy to your diet.
It is not hard at all to make this panna cotta tart, it takes about 30 minutes before placing it in the fridge. You will find the full recipe with detailed instructions below the post. Here is a summary of the preparation steps:
- First you need to prepare the oatmeal date base in a blender or a food processor
- Then you need to press the base to the bottom of the tart pan: with hands or using a spoon.
- Make the panna cotta by heating the cream, milk and honey on the stove and dissolving the gelatine inside
- Add orange zest: from organic oranges or packaged.
- Pour the panna cotta into the crust. Cover and let sit in the fridge for 6-8 hours to thicken
- Decorate with berries and oranges before serving.
It is not complicated at all! And the best is that you can use any kind of berries. I used strawberries and blueberries, however raspberries, blackberries and even cranberries would go perfectly well. In fact even pomegranate or persimmon would be a great choice if you make this dessert in the autumn!
This is a great dessert to prepare for any occasion: from brunches to birthday parties or just as a weekend treat. The best way to serve it is cut into slices, generously covered with fruits. In fact this tart was my better half’s birthday cake this year! He was very happy with it because it was elegant, tasty, light and decorated with some of his favourite fruits: strawberries!
Did you like this recipe? I would be really glad if you share your experience, in case you made it! If you enjoy citrus desserts, I propose you to check the following selection:
Orange Cheesecake with Chocolate Glaze
Orange Cake with Peach Buttercream Frosting
Orange cheesecake in a glass
No Churn Lemon Cheesecake Ice Cream
Lemon Cake with Marmalade Cream Cheese Frosting
Soft Lemon White Chocolate Cookies
Let me know in the comments what you think of this recipe!
Orange Berry Panna Cotta Tart
- 11-12 inch/ 28-30 cm tart pan
For the Crust:
- 7 oz dried pitted dates, (200 g)
- ⅞ cup hot water, (200 ml)
- 2 cups rolled oats, (200 g)
- 2 tbs coconut oil, (30 g)
- orange slices
- berries by choice
- mint or basil leaves
- Soak dates in the hot (boiling) water for 15-30 minutes.
- Grease a 28-30 cm (11-12 inch) tart tin.
- In a food processor or blender combine soaked dates together with the water, coconut oil and oats. Process for 3-4 minutes, until a thick mixture is formed.
- With a spoon or just with your hands press the mixture to the bottom of the prepared tin. Place the tin in the fridge while preparing the filling.
- Combine gelatin and water in a small cup.
- Combine cream, milk and honey in a saucepan over medium heat. Whisk until the honey is melted. Lower the heat and add the bloomed gelatin. Whisk continuously at a very low heat, until the gelatin is melted as well. The mixture should not boil!
- Remove from heat and add orange zest. Stir well.
- Leave the mixture to cool down for 15 minutes and then pour it into the prepared crust. Cover the pan with cling film or aluminium foil and leave in the fridge for 6-8 hours to set.
- Decorate with the fresh fruits and green leaves right before serving.
- Do not add too much gelatin. The indicated quantity is enough to ensure firm but velvety consistency of the panna cotta. The more gelatin you add, the more the texture will thicken and become hard. I am sure you don’t want that.
- If you can’t find organic oranges, you can buy grated orange peel. You would need about 4 teaspoons.