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Strawberries & Grapefruit Chai Panna Cotta Tart

Course: Dessert
Servings: 6

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!