I prepared this tart with honey and spices filled with delicious gianduia chocolate panna cotta as a gift for my friends. The tart shell is a version of honey cookie with ginger, cinnamon and nutmeg. The spices make this cake fragrant while the addition of dark cocoa powder adds depth of flavor. The filling as I have already mentioned is a velvety Italian panna cotta with gianduia chocolate. The tart is decorated with gold cookies, a few sprigs of rosemary, pomegranate and raspberry to create a beautiful rich effect perfect for a New Year party or Christmas dinner.
Delicious honey and cinnamon tart filled with velvety gianduia chocolate panna cotta.
- 400 ml of whipping cream
- 100 ml of milk
- 50 g of white sugar
- 65 g of gianduia chocolate
- 5 g of gelatin sheets
- 50 g of whole wheat flour
- 150 g all-purpose flour
- 1 egg
- 50 g of butter (I used Lurpak unsalted butter)
- 50 g of powdered sugar
- 60 g of honey
- 3/4 (three quarters) teaspoon of cinnamon
- 1/2 (half) teaspoon of ginger
- generous pinch of nutmeg
- 3/4 (three quarters) tablespoon of dark cocoa powder
- 1/2 (half) teaspoon of baking soda
- Read the instructions below.
Minimum 2 hours waiting time.
Instructions gianduia chocolate panna cotta
Soak the gelatin sheets in cold water for 10 minutes.
Pour the whipping cream, milk and sugar into a saucepan. Stir, turn on the heat and bring to the boil. Turn off the heat and add diced gianduia chocolate. Quickly incorporate it with the whisk, then add squeezed gelatin. Mix well to make it completely dissolve. Pour into a glass container and let cool at room temperature while preparing the tart shell. Cover the surface of the panna cotta with plastic wrap so as not to create a hard and dark layer.
Instructions honey and cinnamon tart shell
Melt butter together with honey in a small saucepan and set aside.
In a blender (or in a bowl) pour the whole wheat flour and all-purpose flour, powdered sugar, cinnamon, nutmeg, ginger, baking soda and cocoa powder. Blend or mix briefly.
Add melted butter with honey and mix. Add the egg and blend again. The dough will be very soft and sticky but do not add more flour.
Wrap it in plastic wrap (or tight container) and place it in a freezer for 20 minutes or in the refrigerator for an hour.
After this time, roll it out, helping yourself with some flour, to a height of 3 millimeters and transfer onto a 25 cm wide round tart pan. Cut the excess dough and place the pan in the freezer while preheating the oven.
Bake in the preheated static oven at 180 ° C for 12 – 15 minutes. Remove from the oven and let cool down completely.
Use the remaining dough to create the decorations and bake them for 10 – 12 minutes. Once cooled down, sprinkle with the golden food spray (optional).
Put the pan with the tart in the refrigerator and pour over the prepared panna cotta. Leave it in the fridge until firm (minimum 2 hours). Decorate with gold “coins”, pieces of pomegranate, raspberries and rosemary sprigs.
It can be kept in the refrigerator for a few days.
lot of love. B.
P.S. If, like me, you love panna cotta with chocolate, I suggest you also check my recipe for Chocolate dolcetti with panna cotta. (photo below).