Panna Cotta Jello Peach Tart

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Panna Cotta Jello Peach Tart with Almond-Coconut Crust

This Panna Cotta Jello Peach Tart combines creamy panna cotta, peaches, transparent jelly topping, and a nutty, slightly sweet almond-coconut crust. The no-bake Crust, a simple yet delightful addition, adds a unique texture and keeps the recipe approachable. It’s a stunning, refreshing dessert for entertaining or a lovely family treat.

Peach Tart

Why You’ll Love This Recipe

  • Nutty, Coconut Crust: A rich and flavorful alternative to traditional tart crusts.
  • Creamy and Fruity Layers: A silky panna cotta filling topped with vibrant peaches and Jelly.
  • No-Bake Crust: Saves time and adds a delightful texture.
  • Customizable: Switch out the peaches for other fruits to suit your preferences.

Pro Tips for Perfect Panna Cotta Jello Peach Tart

  1. Pack the Crust Firmly: Press the crust mixture tightly into the pan to ensure it holds together when sliced.
  2. Cool Layers Properly: Let each layer set fully before adding the next to achieve clean, distinct layers.
  3. Smooth Jelly Pouring: Pour the Jelly over the back of a spoon to avoid disturbing the panna cotta layer.
  4. Fresh Peaches for Garnish: Use ripe, firm peaches for the best flavor and presentation.
  5. Customize the Crust: Add a pinch of cinnamon or a splash of almond extract for extra depth.

Serving Suggestions

  • Toppings: Garnish with whipped cream, toasted coconut flakes, or mint leaves for flair.
  • Pairings: Serve with a cup of tea or a chilled white wine for a sophisticated dessert experience.
  • Alternate Fruit Options: Swap peaches for mangoes, strawberries, or kiwis to create a new flavor profile.

Storing the Tart

Refrigeration:

  • Store the tart in the refrigerator for up to 3 days in an airtight container or covered with plastic wrap.

Freezing:

  • Freezing panna cotta with jelly layers isn’t a good idea. When you thaw it out, the textures can suffer. The creamy panna cotta might end up grainy, and the Jelly can lose its firmness.
Panna Cotta Jello Peach Tart

FAQs About Panna Cotta Jello Peach Tart

1. Can I use unsweetened coconut?

Yes! If using unsweetened coconut, you may want to add 1–2 tbsp of sugar to the crust mixture.

2. Can I make this tart vegan?

Yes! Substitute gelatin with agar-agar, use plant-based milk and cream and replace butter with coconut oil.

3. How do I prevent the Crust from crumbling?

Ensure the Crust is well-chilled before adding the panna cotta layer, and pack the mixture firmly into the pan.

4. Can I make this ahead of time?

Absolutely! This tart can be made a day in advance, making it ideal for parties or gatherings.

Why This Recipe Works

The almond-coconut Crust provides a nutty, slightly sweet base that pairs beautifully with the creamy panna cotta, peaches, and transparent Jelly. The layers are visually stunning, while the flavors are perfectly balanced, making this tart a centerpiece dessert.

Conclusion

Panna Cotta Jello Peach Tart with Almond-Coconut Crust is a luxurious dessert embodying beauty and flavor. The nutty Crust, creamy panna cotta, and fresh peach topping create a perfect treat for any occasion. Try this recipe at your next gathering and witness it become a crowd favorite!

 

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Panna Cotta Jello Peach Tart

Panna Cotta Jello Peach Tart with Almond-Coconut Crust is a luxurious dessert embodying beauty and flavor. The nutty Crust, creamy panna cotta, and fresh peach topping create a perfect treat for any occasion.
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Prep Time 1 hour
Total Time 1 day
Servings 8 people

Ingredients
  

Crust

  • 1 cup ground almonds
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup unsalted butter, melted
  • 1/4 cup sugar (option)

Panna Cotta

  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tbsp unflavored gelatin
  • 1 tsp vanilla

Clear Jello

  • 1 tbsp unflavored gelatin
  • 1 cups hot water
  • 1/4 cup sugar
  • 1 tbsp lemon juice

3 to 4 medium size peaches thinly sliced

Instructions
 

Crust

  • Combine ground almonds, sweetened shredded coconut, and melted butter in a bowl.
  • Stir with a spatula until the mixture is evenly moistened.
  • Grease an 8-inch tart pan with oil.
  • Press the mixture firmly onto the bottom of the pan.
  • Chill the crust in the fridge.

Panna Cotta

  • Mix 1 tbsp spoon of gelatin with 1/4 cup of cold water and let it soak (bloom) for 5 minutes until all the water has been absorbed.
  • In a 1-quart saucepan, combine cream, milk, sugar, and vanilla.
  • Over medium heat bring the mixture to boiling, occasionally stirring until all the sugar has dissolved.
  • Reduce the heat, add gelatin, and simmer, occasionally stirring until all the gelatin has completely dissolved.
  • Pour the cream mixture into a medium bowl set in a large bowl of ice, with a spatula, and stir the mixture until it just begins to set.
  • Pour the cream mixture into the tart crust, and refrigerate panna cotta for 3 to 4 hours or until it is set.
  • Arrange the peach slices over the panna cotta in a flower pattern
  • Keep the tart in refrigerated.

Clear Jello

  • In a small bowl add 1 tbsp unflavored gelatin with 1/4 cup cold water and let stand for 5 minutes.
  • Add 1 cup of hot water, gelatin, sugar, and lemon juice into a heatproof pitcher.
  • Mix well.
  • Cool the jello to room temperature.
  • Carefully pour the jello over the peach.
  • Refrigerate for 4 hours or until jello is well chilled and set.
Keyword Panna cotta jello peach tart