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Coconut Cream Panna Cotta Tartlets

2023-02-20 - Written by: Emma Taylor, Pastry Chef Extraordinaire

Dessert Italian-Inspired Coconut

Coconut Cream Panna Cotta Tartlets

A creamy coconut panna cotta filling atop a buttery pastry crust, topped with toasted coconut flakes and fresh berries.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 large egg yolk
  • Filling:
    • 1 can (14 oz) sweetened condensed milk
    • 1 cup heavy cream
    • 1/2 cup shredded coconut
    • 1 teaspoon vanilla extract
    • Pinch of salt
  • Toppings:
    • Fresh berries (such as strawberries, blueberries, or raspberries)
    • Toasted coconut flakes

Instructions

Make the Pastry Crust

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
  3. Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.
  4. Gradually pour in the egg yolk, stirring with a fork until the dough comes together in a ball.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Roll Out the Pastry Crust

  1. On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm).
  2. Use a cookie cutter or the rim of a glass to cut out circles of dough.
  3. Gather the scraps, re-roll the dough, and cut out additional circles.

Make the Coconut Cream Panna Cotta Filling

  1. In a blender or food processor, combine the sweetened condensed milk, heavy cream, shredded coconut, vanilla extract, and salt.
  2. Blend until smooth and creamy.
  3. Pour the filling into small bowls or ramekins.

Assemble and Bake the Tartlets

  1. Roll out each pastry circle to a thickness of about 1/8 inch (3 mm).
  2. Spoon a small amount of the coconut cream panna cotta filling onto one half of each pastry circle.
  3. Fold the other half over the filling, pressing the edges together with your fingers or a fork to seal.
  4. Brush the tops with a little bit of water and use a knife to make a decorative edge around the pastry crust.
  5. Place the tartlets on a baking sheet lined with parchment paper.
  6. Bake for 20-25 minutes, or until the pastry is golden brown.

Serve

  1. Allow the tartlets to cool slightly before serving.
  2. Top each tartlet with fresh berries and toasted coconut flakes.
  3. Serve warm, if desired.