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Tartelettes filled with
strawberry - mint - Panna Cotta

60 min.
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average
 

Ingredients

for 4 Tartelettes 
(8 cm wide and 2 cm high)

for the almond shortpastry
240 g sugar
pinch of salt
170 g powdered sugar
80 g ground almonds
2 eggs (100 g)
530 g flour

for the Panna Cotta 
50 g strawberries (wash and puree them)
50 g raspberries (wash and puree them)
180 g cream
pinch of salt
25 g sugar
1, 8 g gelatine sheet (titanium)
Splashes of lemon and lemon rubbing
5 pieces mint leaves chopped
 
Print recipe

Preparation

Almond shortpastry
Mix the butter, salt and powdered sugar in a food processor / kitchen machine using a dough hook. Then add the eggs and mix it briefly. Finally add the ground almonds and the flour. Knead it to a smooth dough. Put the shortpastry in the fridge for 10 minutes. Roll the dough out and cut a circle with a round cutter. Place the round biscuits in the fridge again so that they are slightly cooled. Press the cooled slices of dough into a Tartelettes mould and cut off the excess edge of the dough with a knife. Prick the base slightly with a fork and bake it until it is lightly brown. Coat the cooled Tartelettes with white tempered couverture and wait until the couverture has hardened.

Panna Cotta 
Soak the gelatine in cold water. Boil the puree with sugar, cream, a pinch of salt, a dash of lemon, chopped mint and grated lemon.
Squeeze the gelatine and stir into the hot mixture. Leave the finished Panna Cotta to stand for 5 minutes, then fill it into 4 tartlettes and place in the fridge.
After about 3 hours the Panna Cotta is ready.

Decoration
The Tartelettes can be decorated as desired with fresh berries from Martell Valley and mint. It can also be placed on a beautiful plate.

Tips
  • If you want to use less effort, you can simply leave out the Tartelettes and fill the Panna Cotta in a glass. Serve it with fresh strawberries as soon as the gelatine has set.
  • If there is any shortpastry left over, simply freeze and reuse.
 

Recipe from Nathalie Trafoier

Kuppelrain
Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.
 
 

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