Asian Inspired Panna Cotta Tart using 105mm Rectangle Fluted Chocolate Shortbread Shells


  • 9 Ready Bake 105mm Rectangle Fluted Chocolate Shortbread Shells
  • 2 Cinnamon Sticks
  • 4 Star Anise
  • 1 Lemon Grass Stick
  • 10g Galangal Root
  • 300ml Full-cream Milk
  • 300ml Thickened Cream
  • 70g Caster Sugar
  • 7.5g Gelatine
  • 20ml Water


  • Place the chocolate shortbread shells on a baking tray and thaw. Pre heat your oven to 160°C.
  • Once thawed, bake chocolate shortbread shells unfilled for 12 - 14 mins.
  • Bash the lemon grass to release flavour and cut galangal into pieces. Place in pot with milk, sugar and cream.
  • Heat milk, sugar and cream with all spices until just about boiling.
  • Leave the liquid to infuse all the flavours for 1 hr.
  • Add gelatine to water and allow to bloom.
  • Strain liquid and discard spices.
  • Add gelatine to liquid to melt.
  • Pour into pre baked shells that have been brushed with chocolate to seal.
  • To set panna cotta place in fridge.
  • Add your favourite garnish to the top and serve or store in an air tight container in the fridge for later use.

View our full range of Chocolate Shortbread Pastry Shells.