📝 Ingredients (serves 6):
- 🥝 3 yellow kiwis
- 🥝 2 green kiwis
- 🌿 3 sprigs of mint
- 🥛 30 cl heavy cream
- 🌾 400 g shortcrust pastry
- 🍈 200 g coconut jam
- 🌟 3 sheets of gelatin (6 g)
- 🌾 1 tablespoon flour (for rolling out the dough)
- 🥥 5 g virgin coconut oil (for greasing the tart pan)
📋 Directions:
- 🌾 Prepare the Tart Crust:
- Roll out the shortcrust pastry on a floured surface to a thickness of 3–5 mm.
- Line a rectangular tart pan greased with coconut oil with the pastry and prick the base with a fork.
- 🔥 Blind Bake the Crust:
- Preheat the oven to 180°C (350°F).
- Place a sheet of parchment paper over the pastry and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment.
- Continue baking for 20–25 minutes, or until the crust is golden and fully cooked. Let cool completely.
- 🥛 Prepare the Coconut Panna Cotta Filling:
- Soak the gelatin sheets in cold water to rehydrate.
- Heat the cream and coconut jam in a saucepan until warm, then whisk in the drained gelatin until fully dissolved.
- Pour the mixture into the cooled tart crust and refrigerate for at least 6 hours, or until set.
- 🥝 Prepare the Kiwi Topping:
- Peel the yellow and green kiwis, then slice them into rounds.
- Arrange the kiwi slices decoratively on top of the tart, alternating colors for a vibrant effect.
- 🌿 Garnish and Serve:
- Add small sprigs of mint as a finishing touch. Serve the tart well chilled and enjoy!
📊 Nutritional Information:
- ⏰ Prep Time: 30 minutes
- 🔥 Cooking Time: 40 minutes
- ⏳ Total Time: 7 hours 10 minutes (including chilling time)
- 🔥 Kcal: Medium-calorie
- 🍽️ Servings: 6 servings
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