Coconut Panna Cotta Tart
This coconut panna cotta tart is the perfect easy summer dessert recipe! A buttery macadamia-coconut crust filled with a lightly sweetened coconut panna cotta topped with fresh fruit.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes
Makes: 1 9 inch tart
Ingredients
Crust
- 2/3 cup roughly chopped macadamia nuts
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 stick (4 oz) cold unsalted butter, diced
- 1 cup flour
- 1/2 teaspoon kosher salt
Filling
- 2 - 5.3 oz coconut skyr containers (or 1 1/4 cup coconut yogurt)
- 3/4 cup sweetened condensed milk
- 1 envelope (2 1/2 teaspoons, 7 g) unflavored gelatin powder
- 1/4 cup cold water
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1 vanilla bean, seeds only
Topping
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 nectarine, sliced
- 1 yellow kiwi, sliced
- drizzle of honey, for serving
Instructions
- Preheat an oven to 375 F. Place a 9 inch tart pan with removable bottom on a baking sheet.
- Combine all the crust ingredients in the bowl of a food processor. Pulse until the dough can be pressed together without falling apart. Press the dough into the tart pan in an even layer. Prick all over with a fork and freeze for 15 minutes.
- Bake the tart shell for 20-22 minutes, until golden brown. Remove from the oven and cool completely.
- Combine the milk, cream, and vanilla bean seeds in a small saucepan. Bring to a very gentle simmer and remove from the heat. Let sit for 10 minutes.
- While the milk mixture cools, sprinkle the gelatin powder over the cold water in a small ramekin. Wait 5 minutes.
- In a mixing bowl, whisk together the coconut skyr and sweetened condensed milk until smooth. Add the bloomed gelatin and warm milk and whisk until very smooth. Pour the panna cotta mixture into the cooled crust. Chill at least 3-4 hours, up to overnight. Top with the sliced fruit and a drizzle of honey before slicing and serving.