Coconut Skyr Macadamia Nut Tart
Description
If you’re looking for a dessert that packs a ton of flavor, but is light and delicate, you’re right where you need to be. This coconut skyr tart with a macadamia nut crust is elegant and impressive, but so easy to make! The contrasting textures with the fresh fruit is absolute perfection.
Top with all your favorite seasonal fruits and a drizzle of honey and you’ve got the perfect dessert!
Makes 1 - 9 inch tart
Ingredients
Crust:
2/3 Cup
Macadamia nuts, chopped
1/2 Cup
Sugar
1/2 Cup
Unsweetened shredded coconut
1 Stick
Unsalted butter, cold
cubed
1 Cup
All purpose flour
1/2 Teaspoon
Kosher salt
Filling:
2 - 5.3 Ounces
Icelandic Provisions Coconut Skyr
containers
3/4 Cup
Condensed milk
1
Unflavored gelatin powder
2.5 teaspoons or 7g
1/4 Cup
Cold water
2/3 Cup
Whole milk
2/3 Cup
Heavy cream
1
Vanilla bean, seeds only
Topping:
Raspberries
Blackberries
Nectarine
Kiwi
Drizzle of honey
Recipe
To make the crust:
In a mixing bowl, whisk together the coconut skyr and sweetened condensed milk until smooth. Add the bloomed gelatin and warm milk and whisk until very smooth. Pour the panna cotta mixture into the cooled crust. Chill at least 3-4 hours, up to overnight. Top with the sliced fruit and a drizzle of honey before slicing and serving.
Combine all the crust ingredients in the bowl of a food processor. Pulse until the dough can be pressed together without falling apart. Press the dough into the tart pan in an even layer. Prick all over with a fork and freeze for 15 minutes.
Bake the tart shell for 20-22 minutes, until golden brown. Remove from the oven and cool completely.
To make the filling and assemble:
Combine the milk, cream, and vanilla bean seeds in a small saucepan. Bring to a very gentle simmer and remove from the heat. Let sit for 10 minutes.
While the milk mixture cools, sprinkle the gelatin powder over the cold water in a small ramekin. Wait 5 minutes.
In a mixing bowl, whisk together the coconut skyr and sweetened condensed milk until smooth. Add the bloomed gelatin and warm milk and whisk until very smooth. Pour the panna cotta mixture into the cooled crust. Chill at least 3-4 hours, up to overnight. Top with the sliced fruit and a drizzle of honey before slicing and serving.
Related Recipes
An upgrade of your ordinary fruit bowl, our Icelandic Provisions Fruit Smoothie bowl combines our fan – favorite Traditional...
Bold tropical fruits and textural fantasies make this Pineapple Skyr boat one of a kind. Based with our Traditional Coconut...
These fluffy, tender little muffins are the tropical escape you’ve been looking for. Extra Creamy Skyr brings an incredible...
Skyr and chia seeds are a match made in nutritional heaven. Both are nutrient dense foods and both are the main ingredients for...
Coconut lovers rejoice! This nutty, tropical custardy pie is super easy to whip up and shines brightly with sweet coconut...
This cake is a fluffy, light, yet decadently sweet coconut cake, made with Icelandic Provisions Coconut Skyr that makes the...
Sfenj, a rustic doughnut native to Morocco that takes me back to my parents kitchen taken over by grandma Moey. They’re tangy,...
This cinnamon spiced coconut and banana cake serves as an ideal breakfast or snack - enjoy it any time of day! The cake has a...
Thick & Creamy Icelandic Provisions Coconut Skyr gets mixed with blue spirulina, frozen bananas and a touch of vanilla to...