Vegan Panna Cotta Tart with Pomegranate Jelly

Ingredients

• 2 cup all-purpose flour (Gluten-free flour may be substituted.)
• 0.25 cup sugar
• 0.5 tsp salt
• 0.5 cup vegan butter (Cold and cut into small cubes.)
• 5 tbsp cold water
• 2 tbsp non-dairy cream (Optional; combine with a pinch of turmeric to brush the tart edges for a shiny golden color.)
• turmeric (A pinch, optional, mixed with the non-dairy cream for brushing.)
• 2 cup full-fat coconut milk (See source notes for alternative options.)
• 0.333 cup agave or maple syrup (Sugar may be substituted.)
• 2 tsp vanilla extract
• 2 tsp 100% agar powder (For setting 500 ml liquid; follow package instructions if they differ.)
• 1 cup pomegranate juice (Other fruit juice may be used.)
• 1 tsp 100% agar powder (For setting 250 ml liquid; follow package instructions if they differ.)

Steps

1. 1

   In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough begins to clump together, or use a food processor. Transfer the dough to a work surface and continue kneading until smooth.

2. 2

   Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. 3

   Roll the chilled dough between two sheets of foil or baking paper until it is slightly larger than the pan. Use the foil or parchment to lift it into a 10-inch (25.5 cm) tart pan or 9-inch pie dish. Remove the covering and press the dough firmly into the bottom and sides to form an even tart shell.

4. 4

   Cover the tart crust and refrigerate it for another 30 minutes. The dough may be made up to 5 days ahead or frozen.

5. 5

   Preheat the oven to 400°F (200°C).

6. 6

   Prick the bottom of the crust several times with a fork. Line it with parchment paper and fill it with pie weights, such as dried rice, beans, or chickpeas.

7. 7

   Blind-bake the crust for 15 minutes. Carefully remove the tart from the oven and lift out the parchment paper with the weights. If desired, brush the edges with the non-dairy cream and turmeric mixture. Return the tart to the oven and bake for another 10–15 minutes, until the bottom crust is golden brown.

8. 8

   Let the baked crust cool completely before adding the filling.

9. 9

   Pour 1 cup of the coconut milk into a saucepan. Stir in the agar powder until dissolved, then bring the mixture to a boil. Cook for 2 minutes, or according to the agar package instructions, stirring frequently.

10. 10

    Remove the saucepan from the heat. Quickly whisk in the agave or maple syrup, vanilla extract, and remaining coconut milk, then immediately pour the mixture into the prepared tart shell.

11. 11

    Refrigerate the tart for 1 hour, until the panna cotta filling has set.

12. 12

    Pour the pomegranate juice into a saucepan. Stir in the agar powder until dissolved, then bring the mixture to a boil. Cook for 2 minutes, or according to the agar package instructions, stirring frequently.

13. 13

    Allow the jelly mixture to cool slightly, then pour it over the set panna cotta layer. Refrigerate the tart for 2 hours to set the topping.

14. 14

    Remove the tart from the pan by gently pressing against the removable bottom. Garnish with fresh fruits and berries, then serve.

Notes

The recipe allows other rich non-dairy milks, such as oat, almond, soy, or cashew milk, in the panna cotta. The jelly may be made with other fruit juice, fruit purée, or punch; strain seeded fruit purées and sweeten sour berries if needed. The recipe's stated prep and cook times do not include the refrigeration periods, so allow at least several additional hours for chilling and setting.

Nutrition per serving

• dessert
• tart
• pie
• vegan
• dairy-free
• Italian-inspired
• baked
• make-ahead