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Fruity, fresh, and creamy – this apricot tart is the perfect summer dessert for those who love gluten- and lactose-free foods.
For a 35 x 11 cm mold.
#gluten-free
#vegan
#lactose-free
#nut-free
Ingredients
For the apricot panna cotta:
-
500
g apricots, fresh
-
400
ml low-fat coconut cream
-
80
g sugar
-
3
g agar-agar
For the shortcrust pastry:
-
250
g
KOMEKO KNUSPERLUST
-
125
g cold margarine
-
1
Pack of vanilla sugar
-
55
g plant-based skyr
-
1.5
tbsp ice-cold water
Preparation
- Preparing apricot panna cotta
The apricots are washed, cut into pieces, and then finely pureed in a blender. The apricot puree is placed in a saucepan along with the sugar, coconut cream, and agar-agar and simmered gently for about a minute while stirring. Then, remove the mixture from the heat and let it cool slightly, until it thickens slightly. - Prepare the shortcrust pastry
For the base, spread KOMEKO KNUSPERLUST flour on a work surface. Then add the skyr, margarine, and vanilla sugar and knead everything with your fingertips until a crumbly dough forms. Make a small well in the center and add the water. Then, continue to work the dough with your palms until a smooth ball of dough forms. - Bake the base
Press the finished dough into an oiled tart pan and spread it evenly over the base. Then, prick it several times with a fork and bake it blind in a preheated oven at 180°C for about 10 minutes. - Finish the tart
Once the shortcrust pastry base has cooled, pour in the prepared apricot panna cotta mixture. The tart should then chill in the refrigerator for at least three hours to allow the cream to set. Finally, decorate it with fresh fruit, chopped nuts, or edible flowers, as desired.
