Earl Grey panna cotta tarts

These Earl Grey panna cotta tarts are made from a sweet almond cookie crust and filled with Earl Grey tea infused panna cotta filling that sets in the fridge, so you can make this tea-flavored dessert a day ahead to serve later. 
Earl Grey panna cotta tart topped with dried rose petals and cut into with a fork, served on a wooden cutting board placed on a white lace doily

I love panna cotta desserts and you should too! Take this vanilla bean panna cotta recipe: it’s made in small Mason jars, glasses, or any small cups so that when it comes time to serving, all you need is a spoon and some fun toppings. In general, I like to serve panna cotta topped with berries and fresh fruit, granola clusters, homemade milk crumbs, and simple slice-and-bake crystallized ginger cookies. You can also drizzle panna cotta with chocolate sauce, homemade jams, like plum jam in the late summer, rhubarb juniper berry jam in the spring, spiced apple jam in the fall, or even three fruit marmalade or salted caramel sauce in the dead of winter when you are craving comfort. Really, anything goes! And panna cotta makes a great tart filling too like in the recipe below.

Fonçage - lining tart pans with dough

How do you make a panna cotta?

Panna cotta is such an easy dessert. Truly! For any panna cotta recipe, you will use a combination of milk and cream, or just milk for a lighter option (I made these vanilla bean panna cotta with skim milk even). The milk is sweetened with your favourite sugar, whether that’s plain old granulated sugar, maple syrup, brown sugar, etc. Panna cotta is a blank canvas, mostly dairy, so panna cotta is perfect for playing with flavour: you can infuse the milk with herbs, spices, or even tea, like I did below. The flavoured milk is warmed then mixed with gelatin to set it into a dessert that can be served in jars or that can be unmolded onto a plate. You can also pour the panna cotta mixture into tart shells to make panna cotta tarts, like in this recipe.

Little Earl Grey panna cotta tarts topped with dried rose petals and dried cornflower petals, served on a wooden cutting board placed on a white lace doily

Steps to make panna cotta desserts

  1. Infuse the milk with flavour by heating the milk with a flavour source, which can be 
    1. vanilla bean, split in half, scrape the seeds, and add pod and seeds to the pot
    2. tea leaves, like Earl Grey tea, black tea, also matcha tea
    3. fresh herbs, like mint or basil
    4. spices, like cardamom, cinnamon, nutmeg, cloves, star anise, etc.
    5. coffee, like Turkish coffee, instant espresso powder
  2. Sweeten the milk: you can use a very flavourful sugar or a less flavourful sugar. If you are using granulated sugar, brown sugar, or coconut sugar, make sure the sugar is fully dissolved before proceeding. Panna cotta can be sweetened with:
    1. granulated sugar (no flavour)
    2. maple syrup
    3. honey
    4. brown sugar, the darker the sugar, the more caramel notes your panna cotta will have
    5. coconut sugar, which has a very pronounced flavour (make sure you like it before you go with this one)
  3. Melt the gelatin in the sweetened infused hot milk mixture
  4. Pour into molds or tart shell (see below)
  5. Chill in the fridge for several hours to set the panna cotta
  6. Remove tarts from tart pan before serving

Little Earl Grey panna cotta tarts decorated with dried rose petals and dried cornflowers, served with honeycombFor these tarts, I originally tested a panna cotta recipe with less gelatin (3/4 tsp), but unfortunately the resulting panna cotta filling was riding the line between set and unset, as you can see in the following picture. I liked it that way, but I don’t think that it was “technically correct” so I retested the panna cotta filling with a little more gelatin (1 1/4 tsp) and the set was perfect. The filling is still luxuriously creamy, but properly set so it doesn’t ooze when you cut into it. I think I could even have gotten away with just a teaspoon of gelatin.

Click to get


Little Earl Grey panna cotta tarts decorated with dried rose petals and dried cornflower, cut into with a spoon

This pâte sablée is one of my favourites because it makes a great, not-too-sweet crust for these tarts, but it also makes yummy cookies. I could have played around with the panna cotta filling recipe so that it would fill all 8 tart shells, but instead, I made 6 tarts and used the rest of the dough and cut out cookie hearts so that I had something to nibble on while I patiently waited for the panna cotta to set. Cookie hearts are necessary when you have to wait overnight for dessert. Remember to use tart pans with a removable bottom (like these on Amazon) so you don’t stress about unmolding the tarts from the tart pan: check out my tips for how to pop tarts out of tart pans. If you prefer to have panna cotta without the tart shell, feel free to make the panna cotta and divide it into glasses (greased if you’d like to unmold them). 
Pâte sablée for tarts

Earl Grey Panna Cotta Tarts Recipe


Earl grey panna cotta tarts
4.5 from 4 votes

Earl Grey panna cotta tarts

These little Earl Grey panna cotta tarts are decorated with dried rose petals and dried cornflowers, served with honeycomb. The Earl Grey panna cotta is infused with loose-leaf Earl Grey tea for a gorgeous simple dessert

Course Dessert
Cuisine French
Keyword baking with tea, panna cotta
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 387 kcal
Author Janice


  • 250 mL 2 % milk 1 cup
  • 1 tbsp loose leaf Earl Grey tea
  • Zest of 1 lemon
  • 125 mL 35% cream 1/2 cup
  • 28 grams granulated sugar 2 tbsp
  • 1 1/4 tsp Knox gelatin powder
  • 35 grams white chocolate 1/4 cup, melted
  • 6 pre-baked tart shells
  • Optional: edible dried flowers honey comb for decorating finished tarts


  1. Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don't boil). When the milk is hot, remove from the stove and let infuse 1 hour.
  2. Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
  3. Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
  4. Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
  5. Pour the cooled panna cotta into the shells and refrigerate overnight to set.

Recipe Notes

Note that I used 3/4 of the pâte sablée that I made. I made cookies with the rest of the dough.


Fonçage - lining tart pans with dough
4.5 from 4 votes

Pâte sablée tart shells

This recipe for pâte sablée can be used to make sweet tart shells or little cookies. The dough is made with a little ground almond which adds a nuttiness to baked goods.

Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 tarts
Calories 298 kcal
Author Janice


  • 125 grams Stirling Creamery Churn 84 salted butter 1/2 block, room temperature
  • 94 grams icing sugar 3/4 cup
  • 50 grams ground almonds 1/2 cup
  • 1 large egg
  • 208 all-purpose flour 1 2/3 cup
  • Extra butter melted, for greasing the pans


Make the dough

  1. Cream the Stirling butter with the icing sugar and the ground almond.

  2. Add the egg and mix until smooth.
  3. Add the flour and mix until the flour is blended in but don't overmix.
  4. Pat the dough into a disk, wrap and refrigerate for at least 1 hour.

Blind bake the tart shells

  1. Divide the disk of dough into 8 equal pieces and roll each piece into a ball.

  2. Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans (like these on Amazon), trimming the edges as needed. I only needed 6 tart shells for the panna cotta tarts, so I made cookies with the rest of the dough.

  3. Chill unbaked shells 1 hour.
  4. Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with beans.
  5. Bake 15 minutes with the beans, then at least 10 minutes without or until the edges are golden brown.
  6. Let cool completely, then unmold from tart pans.

Want to bake more with tea? Try these recipes!


Eark grey tea cake made with 3 forms of Earl grey: instant Earl grey tea, Earl grey loose leaf, and fine Earl grey tea

Earl grey tea layer cake

Earl grey chocolate tart filled Earl grey tea infused chocolate ganache

Earl Grey chocolate tart

Best chocolate truffle recipe flavoured with Earl grey tea leaves

Earl Grey chocolate truffles







Earl Grey panna cotta tart topped with dried rose petals and cut into with a fork, served on a wooden cutting board placed on a white lace doily

I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.

Little Earl Grey panna cotta tarts

dried flowers, earl grey, new, panna cotta, tartelettes, tarts, tea

25 Responses to Earl Grey panna cotta tarts

  1. Eva May 6, 2015 at 1:10 pm #

    I can never resist anything with earl grey (or lavender)….

  2. Shareba May 6, 2015 at 8:21 pm #

    Your tarts look luscious! I haven’t attempted panna cotta yet… it’s on my kitchen bucket list. Your story about giving guys the death glare at the park made me laugh. If a guy can’t tell why your dog is upset, he’s probably not for you anyhow 😉

    • Janice May 8, 2015 at 4:27 pm #

      I met a guy with a dog the night I posted this and he was cute, but he approached us with his dog, and then Jynx panicked and then he laughed about how scared she was, then lingered until she yelped with fear. So odd…. Probably not the one either 😉

      • Shareba May 10, 2015 at 10:31 am #

        Poor Jynx!! Yeah, he’s not a winner, geez!

  3. renee (will frolic for food) May 7, 2015 at 11:46 am #

    oh i absolutely love these! so inspired. i love the way you styled this shoot. that honeycomb! brilliant.

  4. suki May 7, 2015 at 11:57 am #

    Looks amazing! great pictures!!!!

  5. Leah M @ love me, feed me May 7, 2015 at 1:37 pm #

    These are gorgeous! I loooove Earl Grey anything and everything.

    • Janice May 8, 2015 at 4:25 pm #

      Thanks! I paired it with the honeycomb because I think tea & honey is a magical combination 😉
      Plus I wanted an excuse to eat honeycomb, hehe!

  6. @LaCuisineHelene May 7, 2015 at 6:03 pm #

    I really have to make this recipe, just pinned!

  7. SM July 12, 2015 at 10:09 am #

    I’m looking so forward to making this!
    I live about ten steps away from the Stirling Creamery, so the butter should be easy to obtain. 😉

  8. Madelene August 24, 2015 at 2:43 am #

    Possible to use Earl Grey tea bags instead or loose-leaf? And would the recipe be enough to make one 9″ tart instead or more than one large tart?

  9. Andrea @ Sunday Brunch March 9, 2016 at 10:18 am #

    These look so lovely! I love the idea of baking with tea infusions but have yet to try it. So classy and simple.

  10. Eden Passante March 17, 2016 at 5:56 pm #

    These are so pretty! Love the flowers on top!

  11. Auria May 12, 2016 at 12:49 pm #

    These look delicious! I’ve never made a tart. Maybe a bit ambitious, but can you recommend an alternative to the almonds? I’m allergic.

    • Janice May 25, 2016 at 11:01 pm #

      Hi Auria, You can try any nut you like, or if nuts really aren’t an option, I’d try sunflower seeds even. I hope that helps. Let me know if you have any other questions!

  12. Lydia July 6, 2016 at 7:06 pm #

    What ‘Edible Flowers’ Do You Use?

    • Janice July 7, 2016 at 10:42 am #

      Hi Lydia, I used dried rose petals from a tea shop!

  13. Tayla July 23, 2016 at 12:03 am #

    Would it be possible to substitute the gelatine and if so in what quantities? They look so beautiful ?

    • Janice July 26, 2016 at 8:22 am #

      Hi Tayla,
      I’ve never tried this recipe with a substitute, but if I did, I’d use agar agar and I’d test it with 1 tsp (or it might even work with 3/4 tsp). But I haven’t tested it, honestly, so I can’t say for sure.

  14. John June 14, 2018 at 2:09 am #

    Hello, what is the best way to store these tarts once the tarts are filled with panna cotta? I did these overnight and the tart shells began to go soft.

    • Janice June 22, 2018 at 4:15 pm #

      To prevent the tart shell from softening, the best way would be to brush the inside of each tart shell with a thin, even layer of melted chocolate. Let that set and form a shell of sorts, and then pour the panna cotta filling over that. The thin layer of chocolate creates a barrier between the panna cotta filling and the crust, preventing the crust from drawing moisture from the filling. You can do this with white chocolate, milk chocolate or dark chocolate. Up to you! I hope that helps for next time!

  15. Ashley December 6, 2018 at 1:28 pm #

    I can’t wait to try this as my first panna cotta! A little confused about the parchment and beans part…… is it dried beans? Is this just a trick to make the shell keep its shape?


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