Summer time calls for some fun tropical inspired desserts. These Lime & Coconut Panna Cotta Tartlets are the perfect example. With a buttery coconut and lime crust and a smooth, creamy panna cotta filling, it doesn’t get more summery than this.
I was inspired by a very similar vegan, gluten free, dairy free version last year. Head over to that Coconut Panna Cotta Tart recipe if you have any of these dietary requirements.
Even though these Lime & Coconut Panna Cotta Tartlets require some setting time, they don’t require much hands on time. Once again, a great dessert to prep the night before. We all know by now how much I love those.
You can make this as a single tart or individual tartlets as I did here. Decorate with some toasted coconut, lime zest, or fresh kiwis as I did and serve chilled.
Lime & Coconut Panna Cotta Tartlets
Ingredients
Coconut & Lime Crust
- 100 grams Unsalted Butter Softened to room temperature
- ⅓ Cup Icing/Powdered Sugar
- 2 Eggs
- ⅓ Cup Coconut Flour
- Zest of 2 Limes
- 1⅓ Cups All-Purpose/Cake Flour
- Pinch of salt
Panna Cotta Filling
- 3 Gelatine leaves
- 500 ml Fresh cream or coconut cream
- 60 grams Castor Sugar
- ½ tsp Vanilla paste, extract, or the seeds of half a vanilla pod
- Zest of 1 Lime
Instructions
Coconut & Lime Crust
- Place the softened butter in a mixing bowl or the bowl of your mixer. Add the icing/powdered sugar and mix together until smooth
- Next add the eggs, coconut flour and zest to the sugar and butter and mix until well combined. Add the flour and salt, a bit at a time, and mix until incorporated
- Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the pie dish you are planning to use. You can use 1 20cm non stick pie dish with a removable bottom, or as I did on this occasion, 3 – 4 x 12,5cm pie dishes to make individual portions. If making multiple smaller versions, then divide the ball of dough evenly before rolling out
- Place the dough into the pie dish(s) and ensure that the bottom and sides are covered. The pastry is very soft and will most likely break when moving, so patch any holes or cracks if you need to
- Remove any excess dough using the rolling pin and/or a small pairing knife. Use any excess pastry to patch up holes, cracks or irregularities if needed
- Dock the bottom of the crust with a fork and place it in the freezer for 15 – 30 minutes while you preheat your oven
- Preheat the oven to 190°C. When hot, remove the pastry case(s) from the freezer and bake for 15 – 18 minutes until the edges start turning golden and there are no visible 'wet' spots. Remove and let cool completely before adding the filling
- Note: The baking time and amount of portions will depend on the size and depth of your pie dish(s). Adjust accordingly
Panna Cotta Filling
- Submerge your Gelatine leaves in a bowl of cold (tap) water to soften (around 5 – 10 minutes or the amount of time it takes to prepare the panna cotta mixture) and set aside
- Meanwhile, in a small sauce pan, heat the cream, sugar and vanilla beans/paste and zest. Heat the mixture until very hot (small bubbles around the edge) but do not boil
- Remove from the heat and immediately squeeze the water out of the Gelatine leave and add to the hot cream. Whisk immediately to ensure that the Gelatine dissolves completely
- Pour the mixture into a jug for ease of pouring into your pastry cases (If you needed you can pour it through a sieve at this point but I have always had a smooth well dissolved and combined mixture with this method)
- Finally, pour the panna cotta mixture into the pastry case(s)
- Refrigerate for at least 2 – 4 hours, or until completely set
- When set, decorate as you wish and serve chilled
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