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 tsp
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
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
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.

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