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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.
Course Dessert
Cuisine American
Diet Gluten Free
Keyword Panna cotta jello peach tart
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.