One of the best things about winter is the plethora of citrus available at the stores. There are beautiful pink grapefruit, blood oranges, Cara Cara oranges, Meyer lemons and bright green limes. I just love them all!
So, what’s better than to combine them with another love of mine, panna cotta? Panna cotta is such an easy, yet elegant, dessert to make. I used my gluten-free pie crust for the base.
If you’ve never made panna cotta, it’s a lot like making jello, only with milk. You can make it with dairy-free milk but it’s going to taste a little different. You would also need to find a good quantity of dairy-free yogurt as it takes a full two cups.
I used orange and vanilla extract in this tart. It makes it a little like a creamsicle. Who doesn’t love a creamsicle?
So, let’s get on to the recipe!
Winter Citrus Panna Cotta Tart
A simple, yet elegant dessert perfect for winter. It uses the glorious variety of winter citrus available now.
- Total Time: 45 minutes
- Yield: 12 servings
Ingredients
For the filling:
2 c. half & half
1/2 cup honey
3 Tbls gelatin (I use Great Lakes) bloomed in 1/4 cup water
1/2 tsp vanilla or one vanilla bean, scraped
1/2 tsp orange extract
2 c. plain yogurt, not Greek
1 recipe gluten-free pie crust
Instructions
Prepare gluten-free pie crust. Divide in half and roll to the diameter of tart dish.
Press carefully into dish.
Bake at 350˚ for 15 minutes. Remove from heat and cool completely.
To prepare the filling:
Heat half and half and sugar, stirring frequently, until bubbles start to form around the outside of the pan.
Remove from heat and stir in bloomed gelatin, stirring to dissolve completely.
Allow to cool for 15 minutes.
Stir in vanilla and yogurt.
Pour into cooled pie crust and chill for 4 hours.
Decorate with thinly sliced citrus and toasted pine nuts.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: desserts
- Method: baked