Coconut Panna Cotta Kiwi Tart

📝 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:

1. 🌾 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.
2. 🔥 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.
3. 🥛 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.
4. 🥝 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.
5. 🌿 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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