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Vanilla Panna Cotta Tart with Red Currant Glaze

You may have seen a rhubarb panna cotta tart on this blog before, but this is a different take: a red currant–vanilla panna cotta tart. After I shared a photo of this version on Instagram, readers asked for the recipe, so here it is. This tart is simple to make, visually striking, and I find it even tastier than the rhubarb one. The macerated red currants tint the panna cotta a delicate pink while white currants on top resemble tiny pearls. Despite the richness of the cream, the tart is light, refreshing, and perfectly balanced with a pleasant tang.

Red Currant-Vanilla Panna Cotta Tart

Fresh currants are showing up more often at East Coast farmers’ markets and are worth seeking out for this recipe. They offer a subtle sweetness with a bright, tart edge and are among the most photogenic fruits you can use in baking. Macerating them with sugar releases their juices and color, which gives the panna cotta filling its lovely hue. Use as many red currants as you can (up to 1.5 cups) for deeper flavor and color; finish the tart with white currants if available for a beautiful contrast.

red currant vanilla panna cotta tart
5 from 1 vote

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Red Currant-Vanilla Panna Cotta Tart

The panna cotta filling is adapted from a blackberry panna cotta, while the tart shell is inspired by the Soulful Baker cookbook. This version highlights fresh red currants and vanilla for a bright, creamy dessert.

Ingredients

Tart Shell:

  • 230 g all-purpose flour
  • 125 g unsalted butter chilled and diced
  • 50 g powdered sugar
  • 1 egg yolk
  • 2 tbsp whole milk

To glaze the tart shell:

  • 1 egg yolk
  • a couple of drops of boiling water

Red Currant-Vanilla Panna Cotta Filling

  • 1 heaping cup fresh red currants use up to 1.5 cups if available
  • 1/3 cup / 67 g granulated sugar
  • 2 cups heavy cream
  • 1/2 of a large vanilla bean
  • scant 2 tsp powdered gelatin
  • 4 tbsp cold water

To decorate:

  • white currants

Instructions

Make the tart shell:

  1. Place flour and diced butter in the bowl of a stand mixer fitted with the paddle. Beat on low until the mixture resembles fine breadcrumbs.
  2. Add the powdered sugar and mix gently until combined.
  3. Add the egg yolk and milk, increase the speed to medium-low, and mix until the dough just begins to come together.
  4. Gather the dough into plastic wrap, form a ball, then flatten into a disk about 1/2 inch thick.
  5. Chill the dough in the refrigerator for at least one hour.
  6. When chilled, roll the dough between two sheets of parchment to about 1/8 inch thick to avoid adding extra flour.
  7. Remove the top parchment and transfer the dough (parchment side down) to a 9-inch fluted tart pan. Remove the remaining parchment and gently press the dough into the pan, leaving about a 1/2 inch overhang. Use the handle of a wooden spoon to press the pastry into the fluted sides. Reserve extra dough for patching.
  8. Chill the tart shell in the refrigerator for about 30 minutes.
  9. Preheat the oven to 400°F (200°C).
  10. Place the tart shell on a baking sheet, prick the bottom at 1-inch intervals, line with crumpled parchment, and fill with pie weights, dried beans, or rice.
  11. Blind bake for 15 minutes. Remove the weights and parchment, then bake an additional five minutes until the dough no longer looks raw.
  12. Patch any cracks with reserved dough. Mix the remaining egg yolk with a couple drops of boiling water and brush the inside of the shell with this glaze.
  13. Return the tart shell to the oven and bake another 15 minutes.
  14. Remove from the oven and cool on a wire rack, still on the baking sheet.
  15. When cool, trim the overhang with a vegetable peeler and gently brush away crumbs with a soft pastry brush.

Make the panna cotta filling:

  1. Combine the red currants with the granulated sugar in a medium bowl and let them macerate for 30 minutes to release their juices.
  2. In a small saucepan, combine the heavy cream with the currant-sugar mixture, scrape in the seeds from the vanilla bean, and heat until just steaming (about 160–170°F). Remove from heat and let steep for 30 minutes to infuse the cream with currant and vanilla flavors.
  3. Near the end of the steeping time, place 4 tablespoons cold water in a spouted container and sprinkle the powdered gelatin over the water to soften.
  4. Reheat the currant-cream mixture until just steaming again (160–170°F).
  5. Place a fine-mesh sieve over the container with the softened gelatin and pour the hot currant-cream through the sieve, pressing with a spatula to extract all the pink-tinged liquid. Whisk the strained currant-cream thoroughly into the gelatin until fully dissolved and combined.
  6. Put the cooled tart shell on a low shelf in the refrigerator while you prepare the filling.
  7. Carefully pour the panna cotta filling into the tart shell and refrigerate until fully set—at least four hours, preferably overnight.
  8. Once set, decorate the tart with white currants for a delicate, jewel-like finish.
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Red Currant-Vanilla Panna Cotta Tart