Chai panna cotta tart

The taste of summer! This silky panna cotta tart is simple to make with oodles of wow factor.










Makes 2 38 x 12cm rectangle tarts


  • 500g Biscoff biscuits, processed into fine crumbs with 1 cup toasted shredded coconut
  • 260g cultured unsalted butter, melted 
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg

Chai panna cotta

  • 500ml full cream milk
  • 500ml pouring cream
  • Pinch of saffron, gently toasted and crushed
  • 3 cardamom pods, bruised
  • 20g ginger, chopped
  • 1 cinnamon stick
  • 2 chai tea bags
  • 225g Nestlé Panna Cotta Dessert Mix (116165)


  • 600g chopped mango (fresh or frozen)
  • 900ml water
  • 2 titanium strength (or 8 gold) gelatine leaves
  • 80g caster sugar
  • Juice of 2 passionfruit, seeds and pulp discarded
  • 15ml lemon juice


1. To make the tart

In a food processor, mix the Biscoff and toasted shredded coconut crumbs, melted butter, sugar, salt and nutmeg, until the butter is evenly distributed, and the mixture feels like wet sand. Press evenly into 2 38 x 12cm tart tins with removable bases and refrigerate until required. 

2. To make the panna cotta

Add the milk, cream, saffron, cardamom, ginger, cinnamon stick and tea bags to a medium saucepan. Heat until just starting to simmer, remove from the heat and leave to infuse for half an hour. Strain through muslin or a fine mesh sieve and return to the saucepan, bring to the boil. Remove from heat and whisk in the Nestlé Panna Cotta Dessert Mix (116165). Allow to cool to room temperature before carefully pouring into your chilled tart cases. Return to the fridge to set, about an hour.

3. To make the jelly

In a saucepan, combine the mango and 900ml water. Cook gently until the mango has collapsed (about 20 minutes). Strain through muslin or a fine mesh sieve, you should have about 500ml of liquid and discard the solids. Pour into a clean saucepan and return to the heat, stir in the sugar, passionfruit, and lemon juices, when the liquid starts to boil, remove from the heat. Immerse the gelatine sheets in cold water and let sit for a few minutes until softened. Remove from water and squeeze. Add the gelatine leaves, stirring until completely dissolved. Set aside to cool to room temperature. 

4. To assemble

Once the jelly has cooled and the panna cotta set, carefully pour the jelly over the chai panna cotta and refrigerate until set, for at least an hour. Slice and serve.

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Panna Cotta Dessert Mix 2kg