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I’m all about the tropical flavors lately, and even though it’s still spring, it feels like summer. It’s been HOT here in the midwest. This mango passionfruit coconut panna cotta tart is tropical in flavor, and served cold. This dessert is perfect for hot summer days.
This mango passionfruit coconut panna cotta tart is fairly simple, with the majority of the work in this recipe is just waiting for the tart shell to bake, the panna cotta to set, and the gelée is set. This tart can be made in advance, or over the course of a couple days . This tart is super creamy from the coconut milk, sweet-tart from the mango and passionfruit purees with a crisp cookie-like crust. It’s super delicious and beautiful.
Tart Shell
This sweet tart shell, or a pâte sucrée is tender and crisp, with a slight crumble in texture, similar to a that of a shortbread cookie. It’s the perfect foundation to most any filling, and can be made in a food processor. Check out my post on sweet tart dough for the recipe, and the step by step on how to make this dough.
Coconut Panna Cotta
Panna cotta is an Italian dessert that usually consists of cream, sometimes milk, sugar and vanilla. Gelatin is added to it to make a molded dessert, much like a super creamy jello. In this recipe, I swapped out the cream for coconut milk. The coconut milk still gives it that super creamy and luscious texture that is typical with traditional cream based panna cotta.
Mango Passionfruit Gelée
Gelée is the French term for what we know as jello. This mango passionfruit gelée is not as stiff nor is it clear like typical jello. This is because for this recipe I used mango and passionfruit purées and not juices. The gelée is poured on top of the panna cotta to set firm up and add a pop of fruity flavor that tastes amazing with the coconut milk.
If you make this mango passionfruit coconut panna cotta tart, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
Enjoy!
Ash xx
For more tart recipes, check out these posts:
White Chocolate Blackberry Tart
Meyer Lemon Ginger Tart with Toasted Honey Meringue
Blueberry Cornmeal Buttermilk Galette
Mango Passionfruit Coconut Panna Cotta Tart
Equipment
Ingredients
Tart Shell
Coconut Panna Cotta
- 1 ¾ cups (400ml) full fat coconut milk, canned
- ¼ cup (50g) granulated sugar
- pinch of salt
- 2 tablespoons whole milk
- 1 packet unflavored gelatin
- 1 teaspoon pure vanilla bean paste
Mango Passionfruit Gelée
- 1/2 cup (90g) mango purée
- 1/2 cup (90g) passionfruit purée
- 2 tablespoons granulated sugar
- 1 ¼ teaspoons unflavored gelatin
Instructions
Make the panna cotta.
- In a medium saucepan, combine the coconut milk, granulated sugar and pinch of salt.
- Place the sauce pan over low heat and cook until the sugar is dissolved and the mixture is hot. Do not let the mixture simmer or boil.
- Put the milk in a small and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
- Whisk the vanilla bean paste into the milk mixture, followed by the bloomed gelatin.
- Whisk the milk mixture until gelatin is completely melted. Let the mixture cool to warm.
- Pour the mixture into the tart shell, about ¾ full. Depending on the height of your tart pan, there may be extra milk mixture. Leave enough space for a thin layer of gelée.
- Place the tart into the refrigerator to chill for 2-3 hours until set.
Make the mango passionfruit gelée.
- In a small saucepan, pour in the mango and passionfruit purées and granulated sugar.
- Sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes.
- Heat over medium-low heat until all the gelatin dissolves and the mixture is hot but not boiling. Cool until just warm.
- Gently pour the mixture over the set panna cotta. Place the tart in the fridge to set for two hours.
- Garnish with fresh fruit and serve chilled.
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