Strawberries & Grapefruit Chai Panna Cotta Tart
Hello Friends! I’m finally getting my act together and going to post my recipes on my blog! Many of you have asked me again and again, so here we go! I’m going to try to post something regularly. It will be fun for me to create new recipes and practice my food photography skills a bit!
It’s Easter and there’s also another covid19 lockdown going on here in Belgium, which means it’s a bit tricky for me to celebrate Easter with my family. Usually my parents, my brother and I just meet up for a nice Easter lunch in a restaurant In Brussels or Antwerp, but that’s not an option this year (nor was it last year either). And it’s actually pretty cold weather so even meeting up for a picknick outside wouldn’t great. So I didn’t actually have any plans but that’s OK! I’m not too big on these sort of holidays anyway… But on the other hand any reason is a good one to bake a nice tart, so I baked this one for Easter!!
I was inspired by this strawberry rhubarb panna cotta tart by SaltnPepperHere and this citrus panna cotta tart Adventures in Cooking. It’s still a bit early to get fresh rhubarb at the moment, so I decided to try a combo of strawberries and grapefruit instead.
For the panna cotta you can just go for a simple vanilla version, everybody will enjoy that and it will go very well with the strawberry grapefruit jelly. Or you can add some extra flavouring by using chai tea bags like I did here, but I’m going to be honest here, that may not be to everyone’s liking.
I also used agar agar instead of gelatin and while I’m still using an egg and honey in this recipe it wouldn’t be too hard to substitute those by a vegan egg replacement and maple syrup if you’d like to turn it into a vegan tart.
Strawberries & Grapefruit Chai Panna Cotta Tart
Equipment
- 9" tart pan
Ingredients
For the base:
- 65 g de-shelled pistachios or pistachio meal
- 175 g almond flour
- 55 g coconut flour
- ½ tsp himalayan salt
- 2 tbsp organic coconut oil (melted)
- 2 tbsp honey
- 1 large egg
- a tiny bit of water in case the dough is too dry
For the panna cotta:
- 625 ml full fat coconut milk
- 2 bags Chai tea (optional)
- 3-6 tbsp honey
- 2 g agar agar (powder)
- 2 tsp vanilla extract or 1 vanilla bean
For Strawberry Grapefruit Jelly:
- 50 g strawberries (can be frozen, but defrost them first)
- 1 pink grapefruit juiced
- 2 tbsp honey
- 2 g agar agar
To Serve:
- chopped pistachios
- strawberries
- some slices of pink grapefruit
Instructions
For the tart crust:
- Preheat the oven at 180°C
- In a blender or food processor blend the pistachios, coconut flour and salt until you get a fine meal. Add the remaining tart base ingredients (almond flour, coconut oil, honey and egg) and pulse until wel combined and the dough looks like wet crumbs. The dough is ready when the dough sticks and holds together when you take a clump and press it between your fingers. If it's too dry you can add a tiny bit of water and pulse a few times more to incorporate.
- Empty the dough into your tart pan and press the dough evenly with your fingers on the bottom and up the sides Make sure the dough is evenly spread, well pressed and that the sides are are thick enough so the tart is sturdy enough when it's removed from the pan after baking.
- Bake for 16-18min or until the crust is golden brown.
- Let cool on a wire rack before adding the filling.
For the Chai Panna Cotta Filling:
- In a small pot bring 600ml of coconut to simmer (set 25ml of coconut milk aside), add the 2 teabags and vanilla extract. Let simmer for a few minutes before turning off the heat. Let the teabags infuse for about 15 minutes. Remove the teabags (or if you use loose leaf tea, strain it out)(skip this step if you're only making vanilla panna cotta)
- Add the honey. At this point give it a taste. You may want to add a bit more honey if you like it sweeter. Let the coconut milk tea cool down (you can speed up the process by placing the pot in a bath of cold water or ice cubes).
- Place the 25ml of coconut milk that's left in a small pan, add the 2g of agar agar. Bring it to a boil while stirring it constantly and let it simmer for 2 minutes (keep on stirring). Mix this into you pot of cooled down coconut milk tea, mix it well.
- Now you can pour the milk tea mixture into your crust, make sure you only fill the crust enough so you still have space to add the layer of strawberry grapefruit jelly after. Place it in your fridge for about 1hr to cool and set. If you're in a hurry you could leave it in the freezer for 15min or so.
For the Honeyed Strawberry Grapefruit Jelly:
- Place the juice of one grapefruit and about 50g of strawberries (that's about 4 or 5) in a blender and blend. Then pour it through a sieve to strain out any strawberry seeds or other small particles.
- Place the juice in a small pan, add about 1g of agar agar. Bring to a boil while stirring, let simmer for 2 minutes. Then let cool for a little while, maybe 5-10 minutes.
- Mix in the honey. Again, you can taste and see if it's sweet enough for you, grapefruit can be quite sour so you may need to add more honey than I used.
- Take the tart crust from the fridge and pour the juice onto you panna cotta layer. Place it back in the fridge to cool down and set.
For Serving the tart:
- Add some strawberries, slices of grapefruit and crushed pistachio nuts for decoration…
- Enjoy!
If you like this post, please pin on Pinterest
or share on Social Media! Thnx!
4 April 2021 by INE BEERTEN
Leave a Reply