These little Earl Grey panna cotta tarts are made with a sweet almond crust and decorated with dried rose petals and dried cornflowers, served with honeycomb. The Earl Grey panna cotta is infused with loose-leaf Earl Grey tea for a gorgeous simple dessert
Keyword Earl grey panna cotta, Earl Grey panna cotta tarts
Add the flour and mix until the flour is blended in but don't over mix.
Pat the dough into a disk, wrap and refrigerate for at least 1 hour.
Blind bake the tart shells
Divide the disk of dough into 8 equal pieces and roll each piece into a ball.
Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans (like these on Amazon), trimming the edges as needed. I only needed 6 tart shells for the panna cotta tarts, so I made cookies with the rest of the dough, which you can also use to garnish the tarts.
Chill unbaked shells 1 hour.
Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with beans.
Bake 15 minutes with the beans, then at least 10 minutes without or until the edges are golden brown.
Just before filling the tart shells, brush the inside of the pre-baked tart shells with the melted white chocolate to coat completely and place on a rimmed sheet in the fridge to set.
Make Earl Grey panna cotta
Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don't boil). When the milk is hot, remove from the stove and let infuse 1 hour.
Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
Pour the cooled panna cotta into the shells and refrigerate overnight to set.
Note that I used ¾ of the pâte sablée that I made. I made cookies with the rest of the dough.