Raspberry Panna Cotta Tart with Coconut Macaroon Crust

Ingredients

For the crust:

• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

For the panna cotta:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions

Make the coconut macaroon crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, whisk together the coconut, sugar, and salt.
3. Add in the softened butter and mix until the mixture resembles coarse crumbs.
4. Beat in the eggs and vanilla extract until well combined.
5. Press the mixture into the bottom of a 9-inch tart pan with a removable bottom.
6. Bake for 20-25 minutes or until lightly golden brown.

Prepare the panna cotta:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water.
4. Gradually add the cornstarch mixture to the saucepan, whisking constantly.
5. Continue cooking for an additional 2-3 minutes or until the mixture thickens.

Assemble the tart:

1. Pour the panna cotta mixture over the cooled crust.
2. Refrigerate for at least 4 hours or overnight until set.
3. Just before serving, top with fresh raspberries and serve chilled.

Tips & Variations

• For an extra coconut flavor, sprinkle some shredded coconut on top of the tart before serving.
• If you prefer a stronger raspberry flavor, use 1 cup of fresh raspberries instead.
• Consider using other types of fruit, such as blueberries or strawberries, for a different twist.