Bold Bites

Raspberry Panna Cotta Tarts with Gingersnap Crust  | MAKES Four 4-INCH TARTS

Originating from the northern part of Italy, panna cotta ticks all the boxes—creamy, balanced, easy to make and impressive. Best of all, it can be infused with all sorts of fruits so the flavor combinations are endless. Here, I’ve used the bright flavor of raspberries, which pair perfectly with the spicy crunch of a gingersnap crust. Delizioso!

For the Gingersnap Crust

1½ cups gingersnap cookies, roughly chopped

¼ tsp + 1 pinch of salt, divided

5 tbsp butter, melted

For the Filling

½ cup raspberries

½ cup heavy cream

2 tbsp granulated sugar

1 tsp gelatin

2 tbsp cold water

2 tsp Greek yogurt

Dried edible rose petals, optional

White sprinkles, optional

Adjust the oven rack to the lower-middle position and preheat the oven to 350ºF.  Place four 4-inch tart tins with removable bottoms on a baking sheet and set aside.

Make the Tart Shells In a food processor, pulse the gingersnap cookies with ¼ teaspoon of the salt until the mixture resembles coarse sand. Pour the melted butter over the gingersnap crumbs and pulse several more times until the mixture resembles wet sand.

Divide the crumb mixture evenly between the four tart tins. Use your fingers or a small measuring cup with a flat bottom to press the crumb mixture evenly and firmly across the bottom and up the sides of the tart tins. Transfer the shells, on the baking sheet, to the oven. Bake for 8 to 10 minutes, or until the crumb mixture is set. Remove the shells from the oven. If the shells have puffed up during baking, use a measuring cup with a flat bottom to tamp them down and reshape them while they are still warm. Let them cool on the baking sheet to room temperature.

Make the Panna Cotta Filling In a small saucepan, combine the raspberries, heavy cream and sugar. Warm the mixture over medium-low heat until bubbles appear around the edges of the saucepan, about 3 minutes. Remove the saucepan from the heat and use a fork or potato masher to mash the berries roughly. Cover and set the mixture aside, off the heat, for 20 minutes to allow the raspberries to infuse their flavor into the cream. In a small bowl, sprinkle the gelatin over the cold water and set aside.

Place a fine-mesh sieve over a 4-cup measuring cup or bowl and set aside. Reheat the cream and raspberry mixture over medium-low heat until it begins to bubble again, then pour the hot mixture through the sieve into the measuring cup. Use a wooden spoon or spatula to push as much of the raspberry solids as possible through the strainer. Discard what remains in the sieve—it will be mostly seeds.

Add the gelatin mixture to the cream mixture and whisk gently until it has dissolved. Add the Greek yogurt and salt and whisk gently until completely smooth. Divide the mixture evenly between the tart shells. If there are any air bubbles on the surface of the raspberry filling, carefully tap the tart tins on the baking sheet or use a toothpick to burst them. Carefully transfer the tarts to the refrigerator on the baking sheet and let set for 3 to 4 hours.

Release the tarts from the tins and transfer them to a serving plate. Just before serving, top the tarts with the dried rose petals and sprinkles, if desired.

To Make Ahead The filled tarts without the decorations can be made up to 1 day ahead. Store in the refrigerator, wrapped in plastic wrap with toothpicks to keep the plastic wrap from clinging.

Reprinted with permission from Small Pies, Big Flavor by Helen Nugent. Page Street Publishing Co. 2025. Photo credit: Jim Brand.