• 250 mL 2 % milk 1 cup
  • 1 tbsp loose leaf Earl Grey tea
  • Zest of 1 lemon
  • 125 mL 35% cream 1/2 cup
  • 28 grams granulated sugar 2 tbsp
  • 1 1/4 tsp Knox gelatin powder
  • 35 grams white chocolate 1/4 cup, melted
  • 6 pre-baked tart shells
  • Optional: edible dried flowers honey comb for decorating finished tarts


  1. 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.
  2. 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).
  3. 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.
  4. Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
  5. Pour the cooled panna cotta into the shells and refrigerate overnight to set.

EARL GREY PANNA COTTA TARTS Rating: 4.5 Diposkan Oleh: First House