This strawberry pan cotta tart is a refreshing, fruity and super delicious treat. The tart makes for the perfect dessert for any occasion from birthdays, holidays or events!! Its simple to make, vegan, plant based, dairy free, gluten free and is so scrumptious you'll be wanting more each each time
Strawberry Panna Cotta Tart
If you love refreshing desserts that are naturally sweet this tart is for you. The basis of this tart is a coconut cookie crust which is then topped off with a smooth and silky strabweey pan cotta followed by a thin layer of strawberry jelly. The strawberry pana cotta layer and jelly add freshness which makes for the perfect balance of sweetness. Cutting into a slice of this delightful and scrumptious tart will give you the perfect crunchy and smooth layers of fruity dessert goodness.
And a dessert that looks as gorgeous and mouthwatering as this three layer tart seems diffuiclt to make. But is actually far from that. This recipe uses many household staple ingredients and is super easy to customize and substitute ingredients for. Not to mention most of the dessert sets in the fridge and requires very little actual cook time in an oven.
Ingredients and Substituting Ingredients
This tart is prepared with a total of three spectacular layers, The Coconut Cookie Crust, Panna Cotta and the Jelly. Then optionally garnished with sliced fruits.
The Coconut Cookie Crust
This is a super simple and customizable crust recipe to make. All the ingredients are simply tossed in a blender and blended until the the mixture reaches a fine and slightly crumbly consistency. Then baked in tart pan or baking pan of your choice until the crust reaches a slightly golden color.
Optionally you can even use a premade pie/tart crust to make the cooking time quicker if you would like.
shredded coconut - shredded coconut makes for the sweet and coconut flavor in the cookie crust. You can use sweetened or unsweetened coconut for the recipe, its really up to your personal preference of how sweet you prefer the crust to be.
Almond flour- If you don't have this flour on hand you can blend your own almonds into a flour. Using a blender or food processor to ground the almonds until they reach a very fine and flour like texture.
Vegan Butter- Its important to melt the butter before using. If you don't have this you can use regular butter or any oil such as coconut oil or avocado oil.
Sweetener of choice- Any liquid sweetener would work perfectly. Some examples include honey, maple syrup, agave, date syrup, etc.
The Panna Cotta Layer And The Jelly
These two layers require zero cook time in the oven. They are prepared separately on the stove and don't require much cook time
The Panna Cotta Layer is made first and poured over the cooled crust. This layer should set in the freezer or fridge while the jelly is being prepared. After the glaze is done cooking simply pour it over the rest or the dessert and set back to finish off cooling and setting.
Strawberries- You can substitute the strawberries for any type of berry. Fresh or frozen, both works. ( although I have not yet tested this recipe with frozen fruits)
Plant based milk- I prefer coconut milk as it makes for the perfect rich, creamy and silky texture & pairs the best in flavor with the coconut cookie crust. But any milk would also work.
Agar flakes- This is not agar powder. If using agar powder you'll need to convert the needed amount and lessen it. Usually 1 tbsp of agar flakes equals to around 1/2 tsp of agar flakes. Agar Agar is an ingredient which sets
Vanilla extract
Sugar- Any granulated sweetener would work. Although please note that Coconut sugar or brown sugar may slightly change the color.
Tapioca or Arrowroot starch- Any of these would work fine
Ingredients
Coconut Crust
1/2 cup shredded coconut
1 almond flour
1 1/2 tbs melted vegan butter
3 tbsp liquid sweetener of choice
Strawberry Panna Cotta And Jelly Layer
1 1/4 cups strawberries
half a can of coconut milk
1 tbsp agar flakes
1 1/2 tsp vanilla
2 tbsp sugar
2 tsp tapioca strach
Toppings
Fresh fruits ( I used strawberries, plums, blueberries)
Instructions
The Crust
1. Preheat oven to 350F.
2. In a blender or food processor combine coconut and almond flour. Blend until fully combined and add in the maple syrup and melted vegan butter. Blend again until a all ingredients are combined. (You can optionally mix all the ingredients in a mixing bowl, but the texture might be slightly different.)
3. Transfer crust dough to a large greased tart pan. Evenly spread tart dough to all sides of tart pan.
4. Place in oven to bake for 13-14 minutes. Remove from oven and let cool for about 30 minutes.
Strawberry Panna Cotta
1. Heat a saucepan and add your strawberries. Simmer until the strawberries are very soft.
2. Remove strawberries from stove. Mash your strawberries and place mashed strawberries on top of a sieve in order to get the strawberry juice.
3. In a sauce pan add coconut milk and agar flakes. Cook until the flakes are melted and full combined into the coconut milk. Once dissolved bring the mixture to a boil, making sure you constantly stir the mixture and cook for another minute.
4. Add in the vanilla extract, 1 tbsp sugar and half of your strawberry juice mix. Let this mixture cool slightly before you pour into tart crust. Refrigerate until the Panna Cotta has fully set. This should take about 45-60 minutes.
The Jelly
1. Get the remaining strawberry juice mixture and add in 1/2 cup water, the tapioca starch and 1 tbsp sugar to a saucepan. Cook until everything is combined fully and fully dissolved.Bring to a boil and cook until the batter thickens.
2.Remove from heat and transfer to the rest of the tart.
3.Cool once again in the fridge until the last layer has completely set.
4. Optionally garnish with toppings of choice. I used a combination of sliced plums, blueberries and strawberries.