Apricot and Coconut Panna Cotta Tart by Giusto Per Il Gusto

Ingredients

• 250g (2 cup) all-purpose flour
• 150g (2/3 cup) cold butter, cubed
• 100g (1/2 cup) granulated sugar
• 1 large egg
• 400ml (1 2/3 cup) heavy cream
• 200g (3/4 cup) apricot puree
• 80g (1/3 cup) sugar
• 8g (2 tsp) gelatin powder
• 50g (1/2 cup) shredded coconut
• 100g (2/3 cup) fresh blueberries

Instructions

1. Prepare the pastry by mixing flour, sugar, and cold butter until crumbly, then add the egg and knead briefly until a dough forms; chill for 30 minutes.
2. Roll out the dough and press into a 24cm tart pan, prick with a fork, and bake at 180°C (350°F) for 20-25 minutes until golden.
3. Bloom the gelatin in a small amount of cold water for 5 minutes.
4. Heat the heavy cream and sugar in a saucepan over medium heat until simmering, then stir in the bloomed gelatin until dissolved.
5. Whisk in the apricot puree, let the mixture cool slightly, then pour into the baked and cooled pastry shell over medium heat until heated through, about 5 min.
6. Refrigerate the tart for at least 4 hours until the panna cotta is fully set.
7. Top with shredded coconut and fresh blueberries before serving until ready to serve.