Gluten-Free Strawberry Coconut Tart with Raspberry Yogurt Panna Cotta

Finding a delectable dessert that accommodates dietary restrictions can often pose a challenge, particularly for those avoiding gluten. Traditional tart recipes may not suit everyone’s needs, leaving many searching for an alternative that satisfies both taste and dietary requirements.

For gluten-sensitive individuals or those seeking a healthier option, the quest for a delightful dessert can feel like an endless pursuit. Standard pastry crusts often contain gluten, limiting the variety of treats available for enjoyment, especially during the vibrant summer months when fresh berries are in abundance.

Enter our Gluten-Free Strawberry Coconut Tart with Raspberry Yogurt Panna Cotta, a solution to the dessert dilemma. This innovative recipe not only eliminates gluten but also incorporates wholesome ingredients like coconut and yogurt, ensuring a delightful treat for all, without compromising on flavor or texture.

Ingredients: For the Coconut Pastry Crust:

• 250g gluten-free pastry flour
• 100g desiccated coconut
• 3g baking powder
• 130g butter
• 110g granulated sugar
• 2 eggs
• A pinch of salt

For the Raspberry and Strawberry Compote:

• 100g strawberries
• 100g raspberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Raspberry Yogurt Panna Cotta:

• 150g strawberries
• 170g raspberries
• 2 tablespoons granulated sugar
• Juice of 1 lemon
• 400ml heavy cream
• 250g full-fat yogurt
• 12g gelatin sheets

For Decoration:

• Fresh strawberries
• Fresh raspberries
• Fresh mint leaves

Instructions:

1. Prepare the Coconut Pastry Crust:
   • Preheat your oven to 180°C (350°F).
   • In a large mixing bowl, combine the gluten-free pastry flour, desiccated coconut, baking powder, butter, granulated sugar, eggs, and a pinch of salt.
   • Mix the ingredients until a dough forms.
   • Press the dough into a 22cm diameter tart pan, ensuring an even layer on the bottom and sides.
   • Bake the crust for 15-20 minutes, or until lightly golden brown. Allow it to cool completely.
2. Make the Raspberry and Strawberry Compote:
   • In a saucepan, combine the strawberries, raspberries, sugar, lemon juice, and cornstarch.
   • Cook over medium heat, stirring occasionally, until the fruits break down and the mixture thickens to a compote consistency.
   • Remove from heat and let it cool.
3. Prepare the Raspberry Yogurt Panna Cotta:
   • Puree the strawberries and raspberries in a blender until smooth.
   • In a saucepan, combine the berry puree, granulated sugar, lemon juice, heavy cream, and yogurt.
   • Heat the mixture gently over low heat until it just begins to simmer.
   • Meanwhile, soak the gelatin sheets in cold water for about 5 minutes until softened.
   • Squeeze out excess water from the gelatin sheets and add them to the warm cream mixture, stirring until fully dissolved.
   • Strain the mixture through a fine sieve to remove any lumps.
   • Pour the panna cotta mixture over the cooled tart crust.
   • Refrigerate for at least 4 hours, or until set.
4. Assemble and Decorate:
   • Once the panna cotta is set, spread the raspberry and strawberry compote evenly over the top.
   • Decorate with fresh strawberries, raspberries, and mint leaves as desired.

Conclusion

In every bite of our Gluten-Free Strawberry Coconut Tart with Raspberry Yogurt Panna Cotta, there’s a taste of summer’s essence. This exquisite dessert not only tantalizes the taste buds but also celebrates the bounty of the season with its vibrant flavors and luxurious textures. With the sweetness of ripe strawberries, the tropical hint of coconut, and the tangy richness of raspberry yogurt panna cotta, this treat is a true testament to the joys of indulgence. Whether shared with loved ones at a gathering or savored quietly at home, this tart is a delicious reminder to embrace the simple pleasures of life, one delightful bite at a time.