If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.
Recipe information
Yield
Makes six 4-inch tartlets
Ingredients
Preparation
Step 1
In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
Step 2
Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
Step 3
Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.
Step 4
Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.
Step 5
Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
Step 6
Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.
