Makes 5 serving Active time: 30 minutes Total time : 8 hours (includes chilling) INGREDIENTSFor Tart Shells: 1/2 cup salted butter (room temperature) 3/4 cup powdered sugar 1/2 cup ground almond meal 1 large egg 1 2/3 cup all-purpose flourExtra butter for lightly coated tart pan
For Blackberry Coconut Panna Cotta: 3 cups fresh blackberries 1 1/4 cups full fat coconut milk 2 tablespoons unflavored gelatin 1/4 cup water 1 1/2 cups heavy whipping cream 2/3 cup sugarDIRECTIONSFor the dough, mix the butter with the powdered sugar and the ground almond meal. Add the egg and mix until smooth. Add the flour and mix until the flour is blended corporate in but don't overmix. Pat the dough into a disk, wrap and refrigerate for at least 1 hour. To blind bake the tart shells, grease 4.75-inch removable bottom tart pans. Divide the disk of dough into 5 equal pieces and roll each piece into a ball. Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans, trimming the edges as needed. I only needed 5 tart shells for the panna cotta tarts, so left over dough can be make for mini muffin tin tart or cookies later. Chill unbaked shells in refrigerator for 1 hour. Preheat the oven to 350ºF. Dock pastry with a fork and top each with a square of parchment. Fill with uncooked rice (optional, you can use dry beans or pie weight). Bake 15 minutes with the rice, then at least 10 minutes without or until the edges are golden brown. Let cool completely, then pop out of the tart rings. For blackberry panna cotta, purée blackberries with coconut milk in a blender until very smooth. Pour through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. While gelatin softens, heat cream and sugar in a saucepan over medium heat until hot. Stir until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir blackberries mixture in and mix well. Strain the mixture into a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking) until the panna cotta is below 100ºF. Pour the cooled panna cotta into the shells and refrigerate overnight to set. Note: Extra panna cotta can be put in separate jar containers and refrigerate overnight to set. Next day, topped with fresh fruits and enjoy as another dessert by itself.