Orange Panna Cotta Tart

Love holiday dreamed up by capitalists in their desperate bid for infinite financial progress. But anyway Have you ever made a dessert you couldn’t bear to cut into? Have you ever made a dessert you couldn’t bear to have someone else cut into on your behalf? Because this Orange Panna Cotta Tart did that to me. And I’ll have you know, I am not sentimental about my desserts. I believe that cakes, even if they’re ginned-up to look like something completely inedible, are meant to be eaten.

Orange Panna Cotta Tart

This Orange Panna Cotta Tart follows a lot of the same steps as the Rhubarb Panna Cotta but with one very important variation – the Oreo Cookie Crust. Yes, I know, I said the Rhubarb Panna Cotta was perfect, so why add the crust? Because it’s Valentine’s Day. And you can’t call a dessert a Valentine’s Day dessert unless it has some chocolate somewhere. Although, I’m hesitant to call this tart a Valentine’s Day dessert at all because, well, how limiting.

Orange Panna Cotta Tart


Oreo Cookie Crust
24 Oreo cookies
1/4 tsp salt
6 tbsp unsalted butter melted

Orange Panna Cotta Filling

3 gelatin leaves
1 cup 2% milk
1 cup heavy cream
1 orange zested
3 tbsp granulated sugar
1/4 tsp salt

Orange Gelee

1 gelatin leaf
1/3 cup orange juice strained
2 tsp granulated sugar


2 oranges segmented


For the Oreo Crust

Preheat the oven to 350°F.
Place the Oreo cookies in a large food processor and blitz until they turn to crumbs. Transfer the crumbs to a bowl and stir in the salt. Pour the melted butter over the crumbs and stir until the mixture resembles wet sand.
Pour the Oreo mixture into a 9-inch tart pan and, using a ¼ cup measure, press the mixture into the base and up the side of the tart pan.
Place the tart shell in the oven and bake for 10 minutes. Transfer the shell to a cooling rack and let cool completely.

For the Panna Cotta Filling

While the tart shell is baking, make the panna cotta. Place the gelatin leaves in a bowl of cold water and set aside to soak.
Pour the milk and cream into a small saucepan. Stir in the orange zest and sugar and place over low heat. Heat the mixture until steam starts to gather on the surface. Take the cream mixture off of the heat.
Take the gelatine leaves out of the water and give them a squeeze to extract any excess moisture. Place the leaves in the cream mixture and stir until the gelatin dissolves. Pour the panna cotta mixture into a bowl and cover. Leave the mixture to cool on the counter until it reaches room temperature.
Once the panna cotta has reached room temp, pour it into the cooled tart shell and transfer the tart to the fridge. Chill for 3 hours or overnight.

For the Gelee

Place the gelatine leaf in a bowl of cold water and set aside to gel.
Pour the orange juice and sugar into a small saucepan and bring to a gentle simmer. Take the juice off of the heat.
Take the gelatine leaf out of the water and give it a squeeze to remove any excess water. Place the gelatine leaf in the juice mixture and stir until dissolved. Pour the mixture into a bowl, cover, and place on the counter to cool.

Putting the Tart Together

Arrange the orange segments in a star-formation in the center of the set panna cotta tart. Pour the room temperature gelée in the center of the star-formation until it covers the surface of the tart.
Return the tart to the refrigerator and chill until the gelée is set, about 2 hours. When ready to eat, simply slice and serve the tart.