Page 85 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Raspberry-Lemon Coconut Panna-Cotta Tartlets

MAKES 8
(4- /10- )

“ .” It’s the simplest of
puddings; it contains no eggs and is set with gelatin, which gives it a
smooth texture that allows the full force of the cream to settle onto
your tongue without distraction. The real beauty of panna cotta is
that it pairs wonderfully with fruit. It’s creamy without being heavy,

and the slight undertones of coconut and lemon in this version bring
a brightness that mingles perfectly with fresh raspberries. Settle all
this goodness in a crispy tart shell, and your mouth will be very
happy.

FOR THE PANNA COTTA
unflavored gelatin 2 teaspoons 5 g

lemon juice 2 tablespoons 30 ml
half-and-half 1½ cups 360 ml

coconut milk, well stirred ½ cup 120 ml
granulated sugar ¼ cup 50 g

salt pinch
FOR THE FILLING

mascarpone 1 cup 230 g
confectioners’ sugar ¼ cup 25 g

lemon zest 1 teaspoon 2 g

FOR THE CRUSTS
Simple Tart Dough (page ½ batch
21)
FOR THE ASSEMBLY

raspberries 2 pints 680 g
confectioners’ sugar, for ¼ cup 25 g
dusting

zest of 1 lemon, for dusting