Cake queen Katherine Sabbath takes a deliciously fruity and decadent approach to the classic panna cotta tart. 


  • Biscuit Crust

  • 400g of your favourite semi-sweet biscuits (Katherine uses 200g of shredded wheat biscuits and 200g of butternut snap biscuits)

  • 100g unsalted butter, melted

  • 100g high-quality white chocolate, melted with three tablespoons of vegetable oil

  • Strawberry Jelly and Panna Cotta Filling

  • 1/2 packet of an 85g strawberry jelly packet mix

  • 1 cup stawberries, sliced

  • 1 vanilla bean, split with seeds scraped (or one tablespoon of vanilla bean paste)

  • 1/3 cup (90g) caster sugar

  • 800ml thickened cream

  • 6 titanium-strength gelatine leaves

  • To Decorate

  • 1 punnet fresh raspberries

  • 1 punnet fresh stawberries, sliced

  • 1/3 - 1/2 cup of honey or pure maple syrup


  • 1.

    Grease a 23cm high wall tart pan (Bakers Secret) with a removable bottom (or grease 12 x 10cm loose-bottomed tart pans) and line with a piece of baking paper. Place biscuits in a food processor and process until fine crumbs form. Add the melted butter and pulse until well combined (mixture should clump together when squeezed with fingers).

  • 2.

    Place mixture into tart pan (or divide among smaller tart pans). Using your fingers or the back of a metal spoon, evenly press mix into bottom and up sides of pan. Place tart pan on a tray and leave to chill in the fridge for at least 30 minutes.

  • 3.

    Once chilled, using a pastry brush, apply a coat of melted white chocolate evenly over the inside of your tart shells. Once set, the chocolate will act as a shield against any moisture, keeping your tart shell nice and crunchy!

  • 4.

    Place the half packet of strawberry jelly into a 250ml Pyrex jug. Fill halfway with boiling water. Still until crystals have dissolved then top with cold water to make 250ml. Allow jelly mixture to cool to room temperature before slowly pouring into tart. Scatter sliced strawberries over jelly. Leave to chill in the fridge for at least one hour or until jelly has firmed.

  • 5.

    To make panna cotta layer, place vanilla pod and seeds in a small sauce pan with sugar and half the thickened cream. Bring to a simmer over low heat, then remove from heat.

  • 6.

    Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften. Remove gelatine leaves and squeeze out any excess water. Add to warm cream mixture and stir to dissolve. Set aside to cool.

  • 7.

    Whip remaining cream until soft peaks form, then gently fold into cooled vanilla cream. Pour mixture into tart shell and level by tapping on counter top. Chill in refrigerator for at least 2 hours until firm.

  • 8.

    Carefully remove tart from pan by gently easing up from the base. Place on yourfavourite serving plate and adorn with raspberries and strawberries. For a little bit of extra sweetness, drizzle with some honey or pure maple syrup just before serving.


This recipe was provided by Katherine Sabbath for Pyrex, who teamed up to create the Pyrex "Vintage Charms" appliance range.

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