The amount here made enough filling to fill my 9" tart shell almost to the top. If you are using it as a filling for a 10" tart, increase all the amounts by 25%. You may end up with a bit more than you need, but better that than not enough. Besides, you can always put the extra in a dish and eat it by itself.
6ozcream cheese, cut into small pieces and softened
3.5ozgranulated sugar
ΒΌteaspoonkosher salt
Instructions
Sprinkle the gelatin evenly over the 2 oz of cold milk. Stir and set aside for the gelatin to bloom.
Put all the rest of the ingredients in a heavy-bottomed saucepan and heat over medium heat, stirring slowly, until the mixture is about 150F. If you're using a whisk, whisk very slowly because you don't want a bunch of bubbles in your panna cotta mixture.
Remove from heat and let cool to about 140F, then thoroughly stir in the bloomed gelatin until it has all melted.
Strain through a fine mesh strainer into a pitcher or liquid measure to make pouring easier.
Fill individual tart shells, a large tart shell or pour into ramekins. Refrigerate until set, about 2 hours, then cover and chill until ready to serve.
Notes
To make the skinny, skinny lines across my tart, I melted together equal parts heavy cream and chocolate chips along with a splash of corn syrup and a pinch of salt. I put it in a zip top bag and poked a hole in one corner with a toothpick. I did practice how fast I'd have to make the lines to keep them from being squiggly. I just piped onto the counter.