Vanilla Panna Cotta Tart
Instructions
- Crust:
- Grease your tart pan with some coconut oil. Don’t forget the sides.
- Preheat oven at 350°F/180°C.
- Add pecans and oats to your food processor/high speed blender and pulse to combine.
- Add nut pulp, melted coconut oil, and pitted dates and process until you get a moist and crumbly mixture. If the dough doesn’t come together add one more tablespoon of coconut oil.
- Firmly press the dough into the tart pan. Don’t forget to press up on the sides as well. If you have leftover dough, you can snack on it raw.
- Bake for 10 minutes or until slightly golden. Allow to cool completely.
- Filling:
- Add the coconut cream to a sauce pan on medium heat and stir until it has become liquid again.
- Immediately stir in the agar agar powder and cornstarch and bring the mixture to boil for 2 minutes, stirring constantly to avoid lumps.
- Take it off the stove. Cut the vanilla pod lengthwise and scrape out the whole core. Then stir it together with the agave syrup in the coconut milk mixture.
- Pour the panna cotta cream into the prepared crust. Then transfer the tart into your fridge. Be careful it’s very liquidy! The filling will need 3-4 hours to become firm.
- Decoration (on day of serving):
- Create a flower crown with edible flowers on top of the panna cotta tart.
- Feel free to add fresh berries too.
- Store leftovers in the fridge for 3-4 days. Add fresh flowers if you serve the tart on another day.
Ingredients
CRUST1 ½ cups gluten-free oats
½ cup pecans
¼ cup nut pulp, drained (from almond milk or another nut milk of choice)
5 tbsp coconut oil, melted
1/3 cup (compacted) soft dates, pits removed
FILLING
2 cups coconut cream (*the solid part of 1-2 cans of full fat coconut
milk stored in the fridge overnight)
2 tsp agar agar powder
1 tsp cornstarch
1 vanilla bean
1/3 cup agave syrup (sub with maple syrup)
DECORATION
1-2 cups mixed edible flowers (like pansies, violas, daisies, roses, peonies, chamomile, kale flowers, strawberry and apple blossoms, lilac, lavender, dandelion, elderflower, dianthus,cornflowers and dahlias - among others)
handful of mixed berries (raspberries, blueberries, etc)
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