You’ll surely have noticed, we’re seeing more and more strawberries on our market stalls. Delicious French strawberries that frankly make you want to get into the kitchen! For this recipe, I fancied a slightly different strawberry tart and it was on the blog of Chef Nini that I found what I was looking for. The strawberries sit on a panna cotta flavoured with coconut, vanilla and lime. I simply used my panna cotta recipe.
It’s new, it’s fresh and it’s very good! In my case, the lime overpowered the coconut too much and even though I’m not particularly a fan of coconut, I would have liked to taste it more. So the quantities are to be adjusted according to your personal tastes. But it’s a simple dessert to make so let yourself be tempted 🙂
Ingredients & Method
3 components · Full recipe
Sweet Pastry (you will have some left over — freeze the surplus)
Ingredients
- 150 g (5.3 oz) soft butter
- 100 g (3.5 oz) icing sugar
- 2 g (0.1 oz) salt
- 50 g (1.8 oz) eggs
- 300 g (10.6 oz) flour
Method
1
Place the soft butter in the bowl of a stand mixer and incorporate the sifted icing sugar and salt. Add the egg, then the sifted flour, and knead briefly until a ball of dough forms.
2
Wrap the dough in cling film and refrigerate for at least 1 hour before using.
3
Preheat the oven to 160°C / 325°F.
4
Roll the dough to a thickness of 2–3 mm using a rolling pin. Lightly prick the dough with a fork and cut out a circle slightly larger than your tart ring.
5
Place the dough in the ring (fork holes facing down).
6
A few tips for lining a tart ring properly: bring the dough inside the ring and, using your index finger, press a right angle all the way around. Form a slight ridge on the inside, roll over the top to remove the excess, and pinch the edge to create a neat border that rises slightly.
7
Line the tart base with baking paper and fill with ceramic baking beans or dried pulses. Bake for 15 minutes. Leave to cool on a wire rack.
8
Once the tart shell is baked and cooled, use a Microplane grater to smooth any imperfections.
9
Spread a thin layer of strawberry jam (or another jam of your choice) over the tart base.
10
Place the tart on its serving dish and set aside while you prepare the panna cotta.
Exotic Panna Cotta
Ingredients
- 250 g (8.8 oz) coconut milk
- 250 g (8.8 oz) full-fat single cream (or coconut cream if you love coconut)
- 50 g (1.8 oz) sugar
- 1 vanilla pod
- 5 g (0.2 oz) leaf gelatine
- zest of half a lime
Method
1
Soak the gelatine leaves in very cold water.
2
In a saucepan, gently heat the cream (coconut or regular), coconut milk, sugar, lime zest and the split, scraped vanilla pod. Bring slowly to the boil.
3
Remove from the heat and add the well-squeezed gelatine. Stir and leave to cool slightly.
4
Strain the panna cotta through a fine-mesh sieve to remove the zest and vanilla pod, then gently pour it over the tart shell.
5
Refrigerate for 1 hour until the panna cotta has set.
Decoration
Ingredients
- red fruit jam (I used blackcurrant jelly)
- 500 g (17.6 oz) strawberries
- coconut flakes
Method
1
Wash the strawberries, hull them and cut in half lengthways.
2
Arrange them over the tart in a rosette pattern.
3
Decorate with coconut flakes and a dusting of icing sugar.
4
Refrigerate for 1 hour before serving.
5
For an even more beautiful tart, you can add a neutral glaze, apricot jam or even a sugar syrup to make the fruit shine!
Gallery
