Panna Cotta Tart with Custard and Jelly
Indulge in a delightful vegan Panna Cotta Tart with Custard and Jelly that beautifully embodies the flavors of Italian cuisine. This stunning dessert features a homemade pie crust filled with a rich, creamy custard made from just three ingredients, topped with a vibrant and fruity jelly layer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour (250g, or sub gluten-free flour)
- ¼ cup sugar (50g)
- ½ tsp salt
- ½ cup vegan butter (120g, cold & cut into small cubes)
- 5 tbsp cold water (60ml)
- 2 cups full-fat coconut milk (500ml)
- ⅓ cup agave or maple syrup (80ml, or sugar)
- 2 tsp vanilla extract
- 2 tsp 100% agar powder (to set 500ml liquid)
- 1 cup pomegranate juice (250ml, or other fruit juice)
- 1 tsp 100% agar powder (for 250ml liquid)
Instructions
- For the crust: In a mixing bowl, combine flour, sugar, and salt. Blend in cold vegan butter until crumbly. Add cold water gradually until dough forms. Chill for 30 minutes. Preheat oven to 350°F (175°C). Roll out dough and fit into tart pan. Prick with fork and bake for 20 minutes until golden.
- For the custard: Heat coconut milk, agave syrup, vanilla extract, and agar powder in a saucepan over medium heat until thickened (5-7 minutes). Pour into cooled crust and refrigerate to set.
- For the jelly: Heat pomegranate juice and dissolve agar powder over medium heat. Cool slightly before pouring over set custard layer.
- Chill for at least two hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 289
- Sugar: 20g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://timesfoods.com/panna-cotta-tart-with-custard-and-jelly/