Coole Swan Panna Cotta Tart



  • 200g Plain Flour
  • 20g Ground Almonds
  • 35g Icing Sugar
  • 125g Cold Butter
  • 1 Egg Yolk

Coole Swan Panna Cotta Mix

  • 400ml Double Cream
  • 250ml Coole Swan
  • 8g Leaf Gelatine
  • 120g Caster Sugar

To Serve

Summer Berries



  • Preheat oven to 170.C.
  • For the pastry, in a bowl mix the flour, almonds and icing sugar.
  • Add the butter and mix until a bread crumb consistency is reached.
  • Finally add the yolk and 1 tablespoon of cold water and mix until a dough is formed. Do not over mix. Wrap in cling and chill for 1 hour.
  • Grease and dust a 23cm loose bottom tart ring with butter and flour.
  • Roll out the rested pastry on a floured work surface and line the tart ring.
  • Make sure there are no holes or cracks as the panna cotta mix will leak out when you pour it in later.
  • Trim the top edges of excess pastry and chill again for 10 minutes.
  • Line the tart with baking parchment and fill with baking beans.
  • Place in the preheated oven and bake for 12 minute or until the top of the pastry turns golden brown.
  • Remove the baking beans and bake for a further 10 minutes or until the base is completely golden brown. Remove and set aside.
  • For the Coole Swan panna cotta, submerge the gelatine leaves in cold water and allow to soften. In a medium sized sauce pan, gently heat the cream, Coole Swan and sugar and stir until the sugar is dissolved and it’s hot enough to melt the gelatine.
  • Remove the gelatine from the cold water and squeeze out the excess water. Add this to the warm Coole Swan mix and stir until dissolved.
  • Strain this mix into the cooled tart shell and place in the fridge overnight to set.
  • To serve, cut a slice and pair with some Summer berries.

Makes 8