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Blood Orange Panna Cotta Tarts with Blueberries

These flaky pastry tarts filled with tangy, creamy blood orange panna cotta and vibrant blueberries are a fine addition to any dessert menu


22-oz. pie dough

1 C blood orange juice

1 envelope unflavored gelatin

2 C whipping cream

2/3 C sugar

1 tsp. blood orange zest

1/8 tsp. salt

1 C blueberries


Preheat oven to 375 degrees F.

Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; removes pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.

Put orange juice in a sauce pan. Sprinkle one packet of gelatin over liquid and stir until dissolved. Cook on low heat, while stirring, until gelatin is dissolved. Add whipping cream, sugar, zest, and salt. Simmer for five minutes or until mixture starts to bubble.

Arrange the six pastry-lined pans on a tray. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours).

Top with blueberries and edible petals; serve.