The title of the recipe

Coconut Cream Panna Cotta Tart

Description

A creamy coconut and cream cheese panna cotta filling, baked in a flaky pastry crust with toasted coconut flakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup coconut cream
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted

Instructions

Make the Pastry Crust

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and confectioners' sugar.
3. Add butter and use a pastry blender or fingers to work it into the flour until the mixture resembles coarse crumbs.
4. Press the mixture into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

Make the Panna Cotta Filling

1. In a medium bowl, whisk together coconut cream and vanilla extract.
2. Add softened cream cheese and granulated sugar. Whisk until smooth.
3. Stir in toasted shredded coconut.

Assemble and Bake

1. Roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
2. Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom.
3. Spread the panna cotta filling over the dough, leaving a 1-inch (2.5 cm) border around the edges.
4. Fold the edges of the dough up over the filling and press gently to seal.
5. Bake for 40-45 minutes or until golden brown.

Serve

1. Allow the tart to cool completely on a wire rack.
2. Refrigerate for at least 30 minutes before serving.

Notes

• You can toast shredded coconut in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant.
• This recipe makes one 9-inch (23 cm) tart. You can also make individual mini tarts if desired.