Panna Cotta and Strawberry Tart

This elegant but easy tart calls to mind strawberry cheesecake but its taste and texture are lighter and brighter. After prebaking our buttery pat-in-the-pan almond tart shell, we make a lemon-scented panna cotta filling by infusing zest strips into milk, then mixing in some yogurt to add a pleasant tang. Poured into the tart shell and chilled until set, the filling is topped with a layer of Bonne Maman Strawberry Fruit Spread, which adds vibrant color and a tangy sweetness that complements the creamy panna cotta. There’s only a modest amount of gelatin in the filling to set its texture, so the tart is best served chilled. Whole strawberries that are sliced with their green tops still attached, then gently fanned, make beautiful garnishes for the whole tart or individual servings.

Produced by Milk Street for Bonne Maman.