Coconut Panna Cotta Tart with Mango Salsa

Servings:

8-10 people

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces

For the panna cotta:

• 1 can (14 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup heavy cream

For the mango salsa:

• 2 ripe mangos, diced
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 lime, juiced
• 1/4 cup chopped fresh mint leaves

Instructions:

Make the crust:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
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. Press the mixture into the bottom of a 9-inch tart pan with a removable bottom.
5. Bake for 20-25 minutes, or until lightly golden.

Make the panna cotta:

1. In a medium saucepan, combine coconut milk, granulated sugar, vanilla extract, and salt.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and stir in heavy cream.
4. Pour the mixture into the baked tart crust.
5. Refrigerate for at least 4 hours or overnight.

Make the mango salsa:

1. In a small bowl, whisk together brown sugar, honey, lime juice, and chopped mint leaves.
2. Add the diced mango to the bowl and stir to combine.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve:

1. Remove the tart from the refrigerator about 30 minutes before serving.
2. Slice the panna cotta into thin pieces.
3. Spoon the mango salsa over the top of each piece.
4. Garnish with additional mint leaves, if desired.

Enjoy your Coconut Panna Cotta Tart with Mango Salsa!