Esta tarte é a sobremesa de verão por excelência, combinando três texturas maravilhosas: uma base de massa quebrada amanteigada, um recheio de panna cotta de iogurte leve e cremoso, e uma cobertura de geleia de cereja vibrante e fresca. É uma forma elegante e impressionante de celebrar a estação das cerejas, resultando numa sobremesa que é tão bonita como deliciosa.

Ingredientes

Massa:

  • 125 gramas de farinha de trigo
  • 60 gramas de manteiga
  • 50 gramas de açúcar refinado
  • 1 gema de ovo
  • pitada de sal

Panna cotta:

  • 300 gramas de iogurte
  • 1 pacote de açúcar de baunilha
  • 1,5 colher de chá de gelatina
  • 1/2 colher de chá de suco de limão

Geleia de cereja:

  • 500 gramas de cerejas, cortadas ao meio, covas removidas
  • 2 colheres de sopa de açúcar
  • 1,5 colher de chá de gelatina
  • 1/2 colher de chá de limão
  • 1/4 xícara de água

Preparação

  1. Misture a manteiga macia com o açúcar cerca de 5 min, adicione a gema, misture 3 min, adicione sal e farinha, amassar até a massa ficar lisa e uniforme.
  2. Refrigerar cerca de 30 min.
  3. Retire da geladeira, coloque em assadeira, pique com garfo e cubra com papel alumínio.
  4. Asse cerca de 20 minutos no forno pré-aquecido, em 180 graus.
  5. Coloque as cerejas na panela, adicione o açúcar, o suco de limão e ferva a água 5 min.
  6. Em um prato separado misture gelatina com 2 colheres de sopa de água, quando ela dissolver, acrescente às cerejas (elas devem ser um pouco resfriadas, não fervendo).
  7. Aqueça o iogurte em banho-maria, adicione o açúcar baunilha e o suco de limão. Em um prato separado, dissolva a gelatina em 2 colheres de sopa de água e adicione ao iogurte.
  8. Coloque ambos panna cotta e cerejas na geladeira, quando estiverem meio enrijecidos, ponha panna cotta sobre a massa quebrada, retorne à geladeira, depois de 10 a 15 minutos, coloque geléia de cereja no topo da torta.
  9. Volte ao refrigerador por aproximadamente 1 hora.
  10. Sirva guarnecido com folhas de hortelã.

For our readers who enjoy a sophisticated and fruity dessert, here is the English version.

Panna Cotta and Cherry Tart

This elegant tart is a beautiful showcase of textures and fresh flavours. It features a crisp, buttery shortcrust pastry shell filled with a light, tangy yoghurt panna cotta, and is topped with a vibrant layer of fresh cherry jelly. It’s a sophisticated dessert that looks stunning and tastes like summer, making it a perfect centrepiece for any special occasion.

The success of this tart lies in its distinct layers. A properly blind-baked pastry case ensures a crisp base that won’t go soggy. The panna cotta, made with yoghurt instead of just cream, provides a lighter, more refreshing alternative to the classic dessert, with a pleasant tang that cuts through the sweetness. Finally, the cherry topping captures the pure flavour of the fruit.

Patience during assembly is key. Allowing the panna cotta and the cherry jelly to cool and partially set before layering is crucial. This step prevents the layers from bleeding into one another and ensures the clean, beautiful presentation that makes this dessert so special.

Ingredients

Pastry:

  • 125g all-purpose flour
  • 60g butter, softened
  • 50g caster sugar
  • 1 egg yolk
  • Pinch of salt

Panna Cotta Filling:

  • 300g plain yoghurt
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • 1.5 tsp gelatine powder
  • 1/2 tsp lemon juice

Cherry Jelly Topping:

  • 500g cherries, halved and pitted
  • 2 tbsp sugar
  • 1.5 tsp gelatine powder
  • 1/2 tsp lemon juice
  • 1/4 cup water

Method

  1. To make the pastry, cream the soft butter and sugar together for about 5 minutes until light and fluffy. Add the egg yolk and mix for another 3 minutes. Add the salt and flour, and knead briefly until a smooth dough forms.
  2. Wrap the dough and chill in the refrigerator for about 30 minutes.
  3. Preheat the oven to 180°C (350°F). Roll out the chilled dough and press it into a tart tin. Prick the base with a fork, line with baking paper, and fill with baking beans or rice.
  4. Bake blind for about 20 minutes, removing the paper and beans for the last 5 minutes to brown the base. Let it cool completely.
  5. For the jelly, place the cherries in a saucepan with the sugar, lemon juice, and water. Bring to a simmer and cook for 5 minutes until the cherries have softened.
  6. In a separate small bowl, sprinkle the gelatine over 2 tablespoons of cold water and let it bloom (soften). Once the cherry mixture has cooled slightly (it should not be boiling), stir in the bloomed gelatine until it dissolves completely.
  7. For the panna cotta, gently heat the yoghurt in a double boiler or a bowl set over a pan of simmering water. Stir in the vanilla sugar and lemon juice. In a separate small bowl, bloom the gelatine in 2 tablespoons of water, then stir it into the warm yoghurt until fully dissolved.
  8. Place both the panna cotta mixture and the cherry jelly in the refrigerator to cool, until they are both partially set but still pourable. Pour the panna cotta mixture into the cooled pastry case and return it to the fridge to set for 10-15 minutes.
  9. Once the panna cotta is slightly firm, carefully pour the cherry jelly over the top.
  10. Return the tart to the refrigerator for at least 1 hour, or until fully set.
  11. Serve garnished with fresh mint leaves.