Recipe Card

Honey & Lavender Panna Cotta Tartlets


  • 4 Jus-Rol™ Filo pastry sheets
  • Melted Butter
  • Milk
  • 170ml double cream
  • 70g Runny honey plus extra for serving
  • 1 tbsp Dried Lavender
  • 4 Gelatine leaves soaked in cold water
  • 284ml Buttermilk
  • 1 Vanilla pod seeds
  • Lavender flowers, to decorate – optional

Equipment required

  • Muffin Tin
  • Sharp knife
  • Pastry Brush
  • Wire rack
  • Saucepan
  • Small Sieve
  • Jug


  1. Preheat oven to 190°C (170°C for fan assisted ovens)/Gas Mark 5
  2. Brush muffin tin with melted butter.
  3. Cut each sheet of pastry into 8, brush with a little milk and line the muffin tin layering over each other so there are at least 3 layers. Bake in the oven for 10 minutes or until golden. Cool on a wire rack.
  4. Meanwhile add the cream and honey into a saucepan and stir over a medium heat until the honey has dissolved. Bring to a simmer and then remove from the heat and add the dried lavender. Leave to infuse for 5 minutes.
  5. Sieve the cream mixture in to a jug and add the soaked gelatine leaves. Stir until dissolved and then add the buttermilk and the seeds from the vanilla pod.
  6. Once the filo pastry cases are cool pour in the panna cotta and leave to set in the refrigerator for a few hours.
Serve the panna cotta tarts with a drizzle of honey and lavender flowers to decorate.