You have no items in your shopping cart.

Subtotal: £0.00

Rhubarb Shortbread Panna Cotta Tart

More Views

Rhubarb Shortbread Panna Cotta Tart


For the Base
150g all butter shortbread biscuits, crushed into fine crumbs.
40g butter, melted.

For the panna cotta
2 gelatine leaves softened in water
250ml milk
250ml double cream
1 tsp vanilla extract
25g sugar

For the rhubarb topping
5 Rhubarb sticks
3 tablespoon sugar
some water
1 Gelatine leaf softened in water


1. Make the biscuit base by combining the butter and biscuits, place in the base of a cake tin and then set in the fridge.
2. Make the panna cotta by gently warming the milk, cream, vanilla and sugar in a pan, then add the softened gelatine leaves and heat until melted.
3. Pour the mixture over the biscuit base and allow to set for at least 2 hours in the fridge.
4. Cook the rhubarb with the sugar and a little water. The juice will come out of the rhubarb and combine with the sugar to create a flavoured stock syrup. Add the softened gelatine and heat until melted. Pour this on top of the set panna cotta and allow one hour to set in the fridge.