Coconut Panna Cotta Tart

Directions

1. Add the egg yolks, vanilla and the cold water. Continue to mix until a dough forms. Shape into a disco, wrap in plastic wrap and refrigerate for about 2 hours.

2. After chilling, preheat the oven to 350° F. Grease a 10" tart shell with removable base. Remove the dough from the refrigerator and allow it to soften slightly.

3. Roll out the disc on a floured surface until it is about 1/8 inch thick and large enough to line the tart tin. Roll the pastry up onto your rolling pin and roll it out into the prepared tart shell. Gently press it into the base and sides. Trim off the excess pastry and refrigerate the tart shell till firm.

4. Gather the leftover dough together and roll out again. Use a cookie cutter to cut out the shapes of your choice, and place on the lined tray. Refrigerate.

5. Blind bake the tart shell. Line the shell with a sheet of parchment paper and fill with rice, beans or baking beads. Bake for 25 - 35 minutes, until the pastry tart is golden. Remove from the oven and set aside to cool. Once cool, remove the baking beads and baking paper.

6. Bake the tray of cookies for 12 - 15 minutes, until puffed and golden. Allow the cookies to cool and set aside.

7. Melt the white chocolate then use a  pastry brush to paint an very thin layer of white chocolate inside the base and sides of the baked tart shell. Make sure to cover everything, Refrigerate. (See notes)

Coconut Panna Cotta

1. In a medium saucepan, heat the coconut milk, heavy cream, sugar, vanilla, and salt over medium-high heat until hot but not simmering. Remove from heat.
2. Meanwhile sprinkle the gelatin over 1/4 cup water in a small bowl and allow to stand until softened, about 2 minutes. Stir the gelatin into the milk mixture until dissolved.

3. Place tart pan on plate or tray, in case any leaks. Carefully and slowly pour the panna cotta over spatula over the tart. Cover and refrigerate until set, at least 4 hours or overnight.

Decorating

1. Arrange the cookies and cherries around the outer edge of the tart. Sprinkle with the chopped pistachios and Dust with icing sugar.

2. Keep refrigerated. Live, Love, Eat Sweets! Enjoy!