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Dragon Fruit Coconut Pannacotta in a Tart Recipe

PannaCotta in a Tart is a quite interesting and Delectable dessert! yes, silky smooth panna\ cotta in a crunchy crust is so delicious and delightful with a subtle flavour. Basically PannaCotta is an Italian Chilled Dessert popular throughout Italy, is easy to make with cream, sugar, vanilla, and gelatin or Agar-agar. Typically PannaCotta is made with Gelatin (made from pork cartilage ). In this recipe, I replace gelatin with agar-agar, a vegetable derivative suitable for vegetarians too. Panna Cotta is also prepared with other milk such as, Whole fat milk, Yogurt, Almond milk Coconut milk, etc. It is a fancy dessert by it looks and every spoonful of creamy textured custard of Panna Cotta perfectly matches any toppings like fresh fruits, crunchy Praline, Berry Coulis, etc.

  • Prep time:
  • 30 minutes
  • cook time:
  • 50 minutes
  • serves:
  • 10

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Vegetarian

Level : Easy

Cuisine : Italian

Course : Dessert

Recipe Notes

For making Tart shell ,Butter and water must be ice cold. Poke holes in the pastry with a help of fork ,this prevents the pastry from puffing.

Tags

  • #CookWithCoconut
Ingredients

Ingredients For Dragon Fruit Coconut Pannacotta in a Tart Recipe

Methods
  • 1. In a wide dry bowl add sifted flour .To it add powdered sugar and salt and mix well with a spatula.
  • 2. Chop the butter into cubes and rub into the dry mix using finger tips. Since it is dry add a tablespoon of ice cold water and mix with the tip of finger until it forms a dough consistency.
  • 3. Round the dough and fold it tight in a cling wrap and refrigerate it for an hour.
  • 4. Take out from fridge and bring it to room temperature before using it. Roll the dough or press it into tart pan.
  • 5. I roll the dough on a cling wrap and transfer to the tart pan and removed cling wrap and trim of the edges. This measurement of dough yield one 9 inch pan and two small silicon pie mould.
  • 6. Prick the dough with fork and fill the tart shell with any dried bean or pie weights to avoid dough rise( puffing) and shrinking of the tart.
  • 7. Bake it with pie weight for 20 minutes at 180°C and then without pie weight until it is golden brown. Meanwhile lets prepare Dragon fruit Coconut Panna Cotta.
  • 8. In a heavy bottomed pan add milk and let it warm.To the milk add sugar and cardamom and mix well until sugar dissolves completely .
  • 9. Meanwhile with little milk add agar agar and mix well until it is well combined .
  • 10. Strain milk to remove cardamom residue and again boil milk on low heat.
  • 11. To it add Coconut milk and agar agar mixture and stir continuously until coconut milk starts to thicken.
  • 12. Cut open Dragon fruit and scoop out the pulp. Finally switch off gas flame and add pulp and mix well .
  • 13. Let the PannaCotta mixture cool completely.Fill in pannacotta mixture into Tart shell .
  • 14. Refrigerate for 4 to 5 hours or over night. After it is completely set ,garnish with slices of dragon fruit ,pomegranate and mint leaves. Serve individual with favourite topping.
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