Meet blackberry panna cotta tartlets. They’re miniature tarts filled with panna cotta instead of pastry cream, meaning you don’t have to fuss with your stand mixer. Easy as pie.
Blackberry Panna Cotta Tartlets
One 10-ounce package shortbread cookies
¼ teaspoon salt
10 tablespoons unsalted butter, melted
3 cups blackberries, plus more for garnishing
2½ teaspoons gelatin powder
¾ cup whole milk
½ cup sugar
½ cup heavy cream
1 teaspoon pure vanilla extract
1. Preheat the oven to 375ºF. Place six tartlet pans on a baking sheet.
2. MAKE THE CRUST: In the bowl of a food processor, pulse the shortbread cookies and salt until they become fine crumbs. Transfer to a medium bowl and stir in the melted butter.
3. Place 2 tablespoons of the crumb mixture in the base of each tartlet pan. Press the mixture into an even layer, covering the base and side of each pan.
4. Bake the crusts until they’re lightly golden and set, 8 to 10 minutes. Cool completely.
5. MAKE THE FILLING: In the bowl of a food processor or blender, pulse the blackberries until smooth. Strain the mixture to remove and discard the seeds.
6. Place ¼ cup cool water in a shallow bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.
7. In a medium pot, bring the milk and sugar to a simmer over medium heat. Stir in the bloomed gelatin until it melts, about 2 minutes. Remove the pot from the heat and stir in the blackberry mixture, cream and vanilla extract. Transfer the mixture to a container with a pour spout.
8. Carefully pour the blackberry mixture into each crust, filling all the way to the top. Transfer the tartlets to the refrigerator until the custard is set, at least 1 hour.
9. Just before serving, garnish the tartlets with fresh blackberries.