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Earl grey panna cotta tarts
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4.6 from 5 votes

Earl Grey panna cotta tarts

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
Course Dessert
Cuisine French
Keyword Earl grey panna cotta, Earl Grey panna cotta tarts
Prep Time 30 minutes
Cook Time 35 minutes
Chill time 5 hours
Total Time 6 hours 5 minutes
Servings 6
Calories 544kcal
Author Janice


Braun mixer
Rolling pin
Mini tart pans
Pastry brush


Sweet almond crust (pâte sablée)

  • 115 grams (½ cup) Stirling Creamery Churn 84 salted butter room temperature
  • 94 grams (¾ cup) icing sugar 
  • 50 grams (½ cup) ground almonds
  • 1 large egg
  • 208 grams (1⅔ cups) all-purpose flour
  • 35 grams (¼ cup) white chocolate melted

Earl Grey panna cotta

  • 250 mL (1 cup) whole milk (3.25 % fat)
  • 1 tablespoon (1 tablespoon) loose leaf Earl Grey tea
  • 10 mL (2 teaspoon) finely grated lemon zest
  • 125 mL (½ cup) whipping cream (35 % fat)
  • 28 grams (1 tablespoon) granulated sugar
  • 1 ¼ teaspoon ( teaspoon) Knox unflavoured gelatin powder

Garnishes for decorating finished tarts (optional)


Make the dough

  • Cream the Stirling butter with the icing sugar and the ground almond.
  • Add the egg and mix until smooth.
  • 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.
  • Let cool completely, then unmold from tart pans.
  • 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.
Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!


Calories: 544kcal | Carbohydrates: 55g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 193mg | Potassium: 135mg | Fiber: 2g | Sugar: 26g | Vitamin A: 934IU | Calcium: 104mg | Iron: 2mg