A deliciously light and silky rose & coconut tart.
I’ve been wanting to make something like this for ages, and it was well worth the effort. Not that it took a huge amount of effort, really…
It’s low carb, sugar-free, keto, you know the drill.. π
Rose & Coconut Tart
You will need:
For the base:
150g almond flour
4 tbsp. butter
2 tbsp. xylitol
1 egg
Mix all these ingredients together and press it into the base and around the sides of a tart dish. Prick the base with a fork.
*note: you could use a loose-bottomed tart dish, or place a circle of parchment paper in the bottom of your dish to make it easier when slicing and serving…
Bake at 350F / 180C for 30 minutes, keeping an eye on the sides of the crust to make sure it doesn’t burn.
For the filling:
1.5 cups whipping cream
1 cup coconut milk
2 tbsp. xylitol
2 tsp gelatine powder, sprinkled onto about 30ml cold water to ‘bloom’
Heat the cream, coconut milk and xylitol in a saucepan until almost simmering. The xylitol should be dissolved.
Add in the gelatine and stir until it has completely melted.
Remove from the heat and set aside.
When the base is ready and the panna cotta mixture has cooled down, pour the mixture into the base and let it cool and set.
While the panna cotta is setting, prepare the jelly mixture to go on top.
For the jelly:
1 cup boiling water
1 tsp gelatine powder
1tbsp xylitol
a heaped tablespoon dried rose petals
1 tsp flavour – I used a hibiscus and rose bitters, which has a very subtle rose flavour, but you can also use rosewater essence
Mix it all together and make sure all the granules dissolve. Allow the rose petals to steep for a little bit, then strain the liquid.
For the rose powder:
I made a rose powder that I sprinkled onto the jelly before it set for added colour and also flavour.
Grind a tablespoon xylitol and a heaped tablespoon dried rose petals in a coffee / spice grinder until powdered.
As soon as the panna cotta has set properly in the fridge, pour the cooled (but still liquid) jelly mixture on top and sprinkle with rose powder.
How pretty is this tart? All sparkly and pink, light and fluffy… Aah…
This really is a great summer dessert and isn’t too sweet or too heavy. Give it a try, let me know what you think!
