Delicious Panna Cotta Tarts with a crumbly shortbread crust and a basil infused creamy filling. Perfect little treats for a high tea, special occasion or a weekend indulgence.

Herbs are often associated with savory food but their delicate flavour and refreshing aromas go well with sweet treats as well. Much like spices that are used abundantly in desserts, herbs when used in the right proportions can elevate a dessert to a new level. Many years ago, I had tried a basil infused Creme Brule. It was part of a trio of Creme Brulees at a fancy restaurant (the others were white chocolate and cinnamon) but the one with basil appealed to my taste buds the most. After that I came home and made a basil pots de creme (which is like a cousin of the Creme Brule) but somehow the flavour got masked in the richness of the custard.
A panna cotta is usually light, refreshing and immensely versatile. If you have noticed lately, I made a lot of panna cotta tarts. With each one, I sort of feel that I’m beginning to understand it better. What is so complicated in a Panna Cotta, you may ask. Well, Panna Cotta is one of the easiest things to make in the culinary world. But a panna cotta tart is not the same. When the milk based filling is made to set inside a pastry crust, there are quite a few things that could go wrong. I’ve had my share of wet crusts, filling leaking out of the pastry and fillings that won’t stay out of the refrigerator too long on a warm summer day meaning ...