Coconut Panna Cotta Tart

17/11/2023

Here is the recipe for a delicious Coconut Panna Cotta Tart:

Ingredients

For the base:

300g of type 00 flour
150g of cold butter, cubed
100g of icing sugar
1 large egg (or 2 small)
Grated zest of 1 lemon (optional)
A pinch of salt

For the Coconut Panna Cotta filling:

500ml of fresh cream
100g of sugar
100ml of coconut milk
5g of gelatin sheets (fish glue)
20g of grated coconut (desiccated coconut)

Preparation

Start by preparing the tart base. In a bowl, mix the flour with the icing sugar and a pinch of salt. Add the cold butter cubes and work the mixture with your fingertips until it has a sandy consistency.
Add the egg and lemon zest, if you wish, then quickly work the dough to form a ball. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
In the meantime, prepare the coconut panna cotta. Soak the gelatin sheets in cold water for about 10 minutes.
In a saucepan, heat the cream with the sugar without bringing it to a boil. When the sugar has dissolved, remove the saucepan from the heat and add the coconut milk.
Squeeze the gelatin sheets and add them to the cream and coconut milk mixture, stirring until completely melted.
Incorporate the grated coconut into the mixture and let it cool.
Take the tart base out of the refrigerator and roll it out with a rolling pin to a thickness of about 5mm. Line a tart mold with the dough, pricking the bottom with a fork.
Pour the coconut panna cotta over the shortcrust pastry base and level with a spatula.
Refrigerate for at least 4 hours, or until the panna cotta has solidified.
Once ready, you can decorate the tart with more grated coconut or, if you prefer, with whipped cream and chocolate shavings or fresh fruit.

Curiosity

The tart is a classic of Italian pastry, and the coconut panna cotta version is an exotic and fresh variant that combines Italian tradition with tropical flavors of coconut. This dessert is ideal to conclude summer meals or as a refined snack.