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DRAGON FRUIT COCONUT PANNA COTTA TART

Jayanthy Asokan
Dragon Fruit Coconut Panna Cotta in a Tart is a delectable dessert! Yes, silky smooth panna cotta in a crunchy crust is so delicious and delightful with subtle flavour.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 8 hours
Total Time 9 hours 20 minutes
Course Dessert
Cuisine French
Servings 10
Calories 300.4 kcal

Equipment

Microwave Convection Oven
Sauce pan

Ingredients
 
 

FOR MAKING TART CRUST

  • 250 gm all-purpose flour
  • 80 gm sugar powder
  • 125 gm butter
  • 3 tablespoon water ( ice cold )
  • ¼ teaspoon salt

FOR MAKING DRAGON FRUIT COCONUT PANNA COTTA

  • 300 ml full fat milk
  • 200 ml coconut milk
  • 150 gm sugar
  • 5 gm agar agar
  • 4 cardamom ( crushed )
  • 1 pinch salt

Instructions
 

HOW TO PREPARE TART CRUST

  • Get ready with all the ingredients. Butter and water must be ice cold.
  • In a wide dry bowl add sifted flour. To it add powdered sugar and salt and mix well with a spatula.
  • 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.
  • Round the dough and fold it tight in a cling wrap and refrigerate it for an hour.
  • Take out from fridge and bring it to room temperature before using it. Roll the dough or press it into tart pan. I roll the dough on a cling wrap and transfer to the tart pan and remove cling wrap and trim of the edges. This measurement of dough yield one 9 inch pan and two small silicon pie mould.
  • 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.
  • 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.

HOW TO PREPARE DRAGON FRUIT COCONUT PANNA COTTA

  • In a heavy bottomed pan add milk and let it warm. To the milk add sugar and cardamom and mix well until sugar dissolve completely.
  • Meanwhile with little milk add agar agar and mix well until it is well combined.
  • Strain milk to remove cardamom residue and again boil milk on low heat. To it add Coconut milk and agar agar mixture and stir continuously until coconut milk starts to thicken.

FILLING AND CHILLING PROCESS

  • Cut open Dragon fruit and scoop out the pulp. Finally switch off gas flame and add pulp and mix well. Let the Panna Cotta mixture cool completely.
  • Fill in panna cotta mixture into Tart shell. Refrigerate for 4 to 5 hours or over night
  • After it completely set ,garnish with slices of dragon fruit ,pomegranate and mint leaves. Serve individual with favourite topping.

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.
You can substitute any milk and flavour according to your taste buds. Be innovative and flavours are endless.
Garnish with any sauce, fresh fruits ,fruit compote, praline etc.

Nutrition

Serving: 1pieceCalories: 300.4kcalCarbohydrates: 45gProtein: 4.2gFat: 15.7gSaturated Fat: 10.8gTrans Fat: 0.4gCholesterol: 29.9mgSodium: 168.3mgPotassium: 128.2mgFiber: 0.9gSugar: 16.6gVitamin A: 361IUVitamin C: 0.4mgCalcium: 50.8mgIron: 2.1mg
Keyword dragon fruit coconut panna cotta tart, panna cotta tart
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