No-Bake Panacotarte with Raspberry, Vanilla and Fruit

Ingredients

• 100 g Unsalted butter (cut into small cubes)
• 200 g Breton galettes (or speculoos-type biscuits) (dry biscuit, to be ground into powder)
• 300 g Frozen raspberries (thawed before cooking)
• 150 g Granulated sugar (for the jam and the panna cotta)
• 4 feuilles Sheet gelatin (2 sheets for the jam, 2 for the panna cotta)
• 400 ml Heavy cream (35 % fat)
• 1 gousse Vanilla bean (seeds scraped, pod split for infusion)
• 100 ml Passion fruit juice (fresh or bottled)
• 200 g Fresh fruit for decoration (yellow kiwi, strawberries, raspberries, nectarines, plums) (sliced or diced)

Instructions

1. Melt the butter

   Cut the butter into small cubes and melt it in the microwave in 30‑second intervals, stirring between each interval until liquid.

   Time: PT1M

2. Let the butter cool

   Pour the melted butter into a bowl and let it cool at room temperature until lukewarm.

   Time: PT10M

3. Grind the biscuits into powder

   In the mixer bowl, add the Breton galettes and blend until a fine powder forms.

   Time: PT2M

4. Incorporate the melted butter

   Add the cooled melted butter to the powdered biscuits and blend again until a homogeneous dough forms.

   Time: PT1M

5. Form the tart base

   Place the 22 cm tart ring lined with parchment paper on a tray. Pour the biscuit dough into the base and press firmly with the back of a spoon or the bottom of a glass to shape the edges.

   Time: PT5M

6. Chill the base

   Place the ring in the refrigerator for 1 hour to let the base set.

   Time: PT1H

7. Rehydrate the gelatin (raspberry jam)

   Place 2 gelatin sheets in a bowl of cold water and let them soak for 10 minutes.

   Time: PT10M

8. Prepare the raspberry jam

   In a saucepan, combine the frozen raspberries and 80 g of sugar. Heat over medium‑low heat until the fruit thaws, then blend with an immersion blender. Bring to a boil for 2 minutes, remove from heat and add the squeezed gelatin. Stir until fully dissolved.

   Time: PT10M

   Temperature: moyen

9. Cool the jam

   Allow the raspberry jam to return to room temperature (about 15 minutes).

   Time: PT15M

10. Spread the jam and refrigerate

    Spread the jam evenly over the cooled tart base. Smooth the surface and return to the refrigerator for 1 hour 30 minutes to set.

    Time: PT5M

11. Rehydrate the gelatin (panna cotta)

    Place the remaining 2 gelatin sheets in a bowl of cold water for 10 minutes.

    Time: PT10M

12. Heat the vanilla cream

    In a saucepan, pour the heavy cream, 70 g of sugar, the scraped vanilla bean seeds and the split pod. Bring to a gentle boil (≈90 °C), then remove from heat.

    Time: PT5M

    Temperature: 90°C

13. Incorporate the gelatin and passion fruit juice

    Add the squeezed gelatin to the hot cream, stir until fully dissolved, then incorporate the passion fruit juice. Let cool to room temperature (≈10 minutes).

    Time: PT10M

14. Pour the panna cotta and chill

    Pour the panna cotta over the already set raspberry jam. Smooth the surface and refrigerate for at least 4 hours (ideally overnight) to set the panna cotta.

    Time: PT5M

15. Decorate with fresh fruit

    Arrange the kiwi, strawberry, raspberry, nectarine and plum slices on top of the panna cotta as you wish.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

55 g

Fat

25 g

Fiber

3 g