On Wednesdays, we wear pink

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Hello hello!

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It’s been a little while… life got in the way of baking a bit, but I’m back with this ridiculously pink tart for you. This seems like the kind of thing that seems perfect for a spring party – LOOK AT HOW PINK IT IS! I’m so delighted.

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The rhubarb swirls also remind me of a circus? Or something? Not sure exactly but I love them – they were so fun to play with.

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Things are pretty much same same over here… this was eaten for dessert & breakfast, so what else is new. It’s such a great hybrid of tart rhubarb & raspberries that are mellowed by the vanilla and coconut milk… if someone claims they don’t like rhubarb, you might try this out on them – it’s less in-your-face rhubarby than when you use the whole stalks. I love that this is basically a vegetable dessert, too. Pink celery for the win!

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I have a mama hummingbird nesting right outside my window! She is the cutest thing ever, and I’ve gotten to the point where I talk to her every morning when I see her sitting there. You would do it too, I know it! I can’t wait to see the tiny hummingbird(s?) whenever it appears… it’s been so fun to watch her build the nest, too. Nature is rad!

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Happy spring! I can’t believe it’s May already.

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Rhubarb Raspberry Panna Cotta w/ an Almond Poppyseed Crust

Gluten free, refined sugar free & dairy free! Yield: 1 9″ tart; serves several. Filling adapted from Pastry & Prose, here! The crust is a riff on one I’ve made a million times; you’ve seen it already in several incarnations. It can easily be grain free & paleo – just swap out the cornmeal for an equal amount of almond flour.

Word to the wise – if you top this with the rhubarb swirls, they’ll keep for a few hours but then they wilt; keep that in mind for serving if you’d like to make this ahead.

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For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
1.5 tbsp poppy seeds
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the panna cotta:

2 cups (approx. 1/3 lb.) chopped rhubarb — as pink as possible!
1/2 c raspberries (frozen is just fine)
2 tsp water
1/4 cup maple
2 cups coconut milk, full fat (one can)
1 tsp vanilla bean paste
1 packet of powdered gelatin
1/4 c cold water

Make the panna cotta filling:
In a small saucepan, combine the rhubarb, raspberries, 2 teaspoons of water, and maple. Cover and simmer over low heat until the rhubarb completely breaks down. Taste it – we love it tart, but bump up the maple a little if it’s too tart for your taste.

Add the coconut milk to the rhubarb, and re-heat the rhubarb-coconut mixture over low heat until it just reaches a simmer. Remove from the heat, and allow the mixture to steep for 30 minutes.

Toward the end of the 30 minute steep time, place the 1/4 c cold water in something large, like a mixing bowl or a large pyrex measuring cup (mine is 4c). Sprinkle the powdered gelatin over the cold water.

Return the rhubarb-coconut mixture to the stove, and re-heat again until just barely simmering, and stir in the vanilla.

Place a fine mesh strainer over the pyrex or bowl with the softened gelatin, and strain the rhubarb-cream mixture through the sieve, using a spatula to stir and press rhubarb-y coconut milk to extract every last bit. Once all liquid has been extracted, thoroughly whisk the rhubarb-coconut mixture into the softened gelatin.

Carefully pour the filling into the tart shell, then leave the tart in the refrigerator to at least four hours or overnight. Top with coconut, raspberries, or shaved rhubarb swirls if desired. Keeps well in the fridge; serve leftovers for breakfast ;)

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Limes, coconuts & vacation things

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Hi friends!

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It’s been a little while… I took a tropical vacation (much needed) with my mama to Hawaii, and we had a blast! Photo evidence below, since word on the street says pics or it didn’t happen…

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This also means it’s been about three weeks since I’ve baked anything substantial (one batch of cookies for the plane doesn’t count) – this felt good! I wanted to carry over the nice island vibes, hence the coconut – not like I don’t use coconut all the time anyway, hahaa…

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This one was delicious! I very rarely bake with limes – mostly because I get annoyed juicing a zillion of them for just a little bit of juice – but they work fabulously here with the coconut and poppyseed. C and I decided that panna cotta makes the perfect vehicle for all the winter and early spring citrus, since it really lets the citrus shine.

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As per usual, it made a great dessert and late brunch post-hike. We further decided that it’s a little too easy to eat… as in, nothing stops you from eating the whole thing in one sitting! Ha, kidding, not like we’ve done that…. More like, it’s so light and delicate that it doesn’t way you down the way some desserts do.

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Regardless, it’s become a huge favorite of ours, which if you read this regularly, you’ve probably noticed!

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It’s nice to be back in the blogspace! I hope all of my blog friends are doing well :) Happy spring!

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Toasted Coconut & Lime Panna Cotta Tart on an Almond Poppyseed Crust

Gluten free, dairy free and refined sugar free! A Wait are those Cookies original. Yield: 1 9″ tart, serves several.

For the crust:

1.5 c almond flour
1/3 c unsweetened shredded coconut
1/3 c cornmeal
3 tbsp poppy seeds
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/4 c lime juice
1 tbsp lime zest, finely chopped
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced limes + toasted coconut

In a small bowl, sprinkle the gelatin over the lime juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt, and lime zest into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced limes, toasted coconut & sliced almonds.

Store in the fridge – keeps well overnight and is EXCELLENT for breakfast the next morning :)

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Citrus Shenanigans

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Hi!

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Today, I have more citrus for you! Winter citrus is my favorite. I’m also obviously loving panna cotta tarts lately – for whatever reason they are supremely satisfying to make, and so simple!

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Plus, there are a thousand and one variations waiting to be explored, which is the seriously fun part.

This one was definitely a winner (I say was, as I suspect it shall not last long) – lightly citrusy and served with extra citrus slices for that tart punch. The coconut milk comes through as a nice background note.

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Besides, we both LOVE poppyseed – back in the day, those poppyseed muffins were my JAM (I know you know the ones I’m talking about)… C and I were discussing earlier how as you unwrapped them they were just aggressively MOIST. It’s a thing!!! But undeniably delicious, despite being full of, ahem… crap.

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This tart totally solves the poppyseed craving without all the nasty crap in the muffins – and without putting you in a food coma after eating. Win all around!

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We ate it last night as a quick late snack after the opera and then again this morning  as part of a light breakfast after a few hours of gym climbing (my arms are officially blown, but that fully laid back 11a is MINE! ha).

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Happy weekend! I hope you are seriously enjoying yours :)

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Grapefruit and Meyer Lemon Coconut Panna Cotta with an Almond Poppyseed Crust

A Wait are those Cookies original! Yield: 1 9″ tart; serves several. Gluten free, dairy free & refined sugar free! A perfectly light dessert or fancy breakfast. It needs to be made ahead anyway, making it perfect for breakfast!

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For the crust:

1.5 c almond flour
1/3c unsweetened shredded coconut
1/3c cornmeal
1/4c poppy seeds
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1/2 tsp almond extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut, cornmeal, poppy seeds, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease a 9″ tart pan (w/ removable bottom) with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes. Remove and let cool for a few minutes.

For the panna cotta:

1 package unflavored powdered gelatin
1.5 cup full-fat coconut milk
1.5 tbsp vanilla bean paste
1/2 c meyer lemon & grapefruit juice
scant 1/4 cup maple
Scant 1/4 tsp sea salt

For garnish: sliced meyer lemons & grapefruit + poppy seeds & sliced almonds

In a small bowl, sprinkle the gelatin over the citrus juice. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the 1.5 cups of coconut milk into a small saucepan. Add vanilla, maple, salt into it. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours. Top with sliced citrus, poppy seeds & sliced almonds.

Store in the fridge – keeps well overnight and is EXCELLENT for breakfast the next morning :)

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Birthday Pandowdy!

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I had a birthday!

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It was lovely – C and I hiked, went to the symphony for some Stravinsky and ate a bunch of good things (like matcha verbena ice cream omg yum) and this thing! He also gave me some beautiful flowers – all around it was a wonderful birthday!

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Of course, true to form, I made my own birthday dessert! No surprises there, I don’t think. I haven’t had much of a chance to bake (other than a wedding cake, which was SO fun) lately, so it felt good to get this out – I’m overdue!

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Besides, I love pandowdies – they are pie’s unfussy cousin! So very easy, and so fun. Another excuse to play with your food! Cutting up the crust and flooding it with cream is my favorite part – it’s simultaneously soothing and satisfying.

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I sliced and froze a bunch of peaches over the last month while they were at their peak – frozen peaches do really well in this, as long as you don’t thaw them first – which makes for even easier baking, since you just toss them in some lemon zest and a few other things and go! The only bit of this that requires more planning is the crust refrigeration, but it can be made the night before or just an hour before, so you have some flexibility.

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I highly recommend this for breakfast after hiking – it’s filling and delicious without being overly heavy. Pair it with some whole milk (not like I speak from experience or anything!) and go to town. Whole grain, refined sugar free – as C said, this is no namby pamby fruit situation! We’re just into the tail end of peach season – enjoy it while it lasts!

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Enjoy the rest of your week!

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Swamped Peach and Blackberry Pandowdy

No namby pamby fruit here! This is a very fruit-foward dessert, so make it with the ripest, most perfect fruit you can find! Best for late summer/early autumn peaches. Whole wheat, refined sugar free goodness. Pandowdies are the unfussy cousin of pie – no bottom crust nonsense here! Yield: 1 9″ pandowdy, serves 6-8.

For the crust:

1.25 c whole wheat pastry flour
1/4 c cornmeal
1 tsp sea salt
zest of 1 lemon
9 tbsp unsalted butter, cubed into small pieces
3-5 tbsp ice water

Add whole wheat flour, cornmeal, sea salt, and lemon zest to a large bowl and stir to combine. Add in butter, toss to coat, and use your fingers or a pastry cutter to cut in the butter until a coarse mixture forms and the butter chunks are the size of peas (I prefer to use my fingers for this since I a) like the feeling of having my hands in flour and b) have greater control over butter-chunk sizing). Add ice water 1 tbsp at a time until the dough just begins to hold together when pinched between two fingers. It’ll look a little crumbly, but that’s fine.

Toss the dough out onto a clean counter or wax paper (I prefer the counter method; less fuss), and use a bench scraper to gather the dough into a rough rectangle. Using the heel of your hand, smear the last fourth of dough away from you, against the counter. Repeat until you smear all the dough (see? playing with your food!), then gather the dough back into a rectangle and repeat, smearing it all away from you. The dough should be cohesive by this point, so gather it up into a disc, wrap in plastic, and stick it in the fridge for at least an hour, or up to overnight.

For the filling:

3 c peaches, sliced*
1.5 c blackberries*
1 tsp vanilla
1/4 tsp almond extract
1.5 tbsp arrowroot starch
juice & zest of 1 lemon
1 tbsp maple syrup
egg white & 1 tbsp coconut sugar for glaze

1 egg yolk
3/4 c heavy cream
1 tsp vanilla

*I used some that I had frozen earlier; if you do as well, bake them straight from frozen instead of letting them thaw beforehand

In a large bowl, combine the peaches and blackberries. Add 1 tsp vanilla, arrowroot, lemon juice, and maple, and toss to combine. Pour all this goodness into your pie plate or skillet of choice – 9″ pie plates are fine as long as they’re the deeper variety; a 10″ cast iron skillet would also work well.

Preheat the oven to 400. Roll out the dough to be roughly circular (no need to be perfect here, like I said – pandowdies are pie’s unfussy cousin), and lift the dough onto the fruit. Tuck in the edges, leaving a rim of dough between the edge of the pie dish and the fruit – I crimped mine because I’m an overachiever and I also had extra dough, but no need to do that. Make a few slits for steam to vent, brush the top with egg white and dust with coconut sugar. Pop the whole beautiful thing into the oven for 40 minutes; best if you line the rack beneath with foil or a large baking sheet – the juices runneth over!

In a liquid measuring cup with a spout, measure the cream, beat in the egg yolk and 1 tsp vanilla, and let it sit at room temp.

Once you hit the 40 minute mark, take the pandowdy out, and use a sharp knife to break up the crust, thus ‘dowdy-ing’ its looks (now begins the really fun part). Carefully pour the cream into the new breaks in the crust, filling each – some of the cream will pool under the crust, and some will sneak out on top, which is fine. Just be careful not to drown the whole crust! Go slow, and fill each vent/break. Stick the pandowdy back in the oven, and bake for another 10 minutes, until the cream is just set and barely jiggles in the center. Let cool completely before serving; it will be gloriously juicy and delicious so might I suggest serving it in bowls? Ice cream is… optional, sort of, if you’re out of cream; otherwise, this can be served even swampier with extra cream poured over the top. You do you!

Store any leftovers (who are you) covered in the fridge, but make sure to save some for breakfast. You’ll thank me later!

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Let’s galette it on

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Hihi!

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It’s the time of the late summer fruit bounty, which means three types of summer fruit are featured today. This was a bit of a fridge and freezer clean out dessert, which sounds bad but really meant I’d had a glut of cherries and nectarines and frozen them for later. I love when I have a backstock of perfect fruit – turns out nectarines, cherries and raspberries make a stellar combination!

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C and I LOVED this galette. It disappeared quite literally in two sittings! Almondy and fruity: it’s light and makes a perfect summer dessert.

I’m quite proud of it on account of its sweetness – it’s not sweetened, at all! There is only 1 tbsp of coconut sugar in the whole thing, and really only for color – it could easily be omitted. Summer fruit is so sweet by itself that really, additional sweetener isn’t needed.

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We ate it with ice cream (of course) – which I obviously highly recommend – and also for breakfast (well, duh) after a late sleep and a hike; such a nice way to start a day off. Actually I’m not sure we can call it breakfast since we didn’t eat until 1:30p, but hey – it was the first meal of the day… let’s just go with brunch! Ha.

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I took my mama up to camp for some hiking & girl time last weekend – much needed time in my favorite mountains!

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Otherwise, it’s business as usual! I’m trying to get my hands on all the late summer fruit before the season is over… just give me ALL THE FRUIT!

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Happy weekend!

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Nectarine, Cherry, Raspberry and Almond Galette

Grain and gluten free, refined sugar free, pretty much paleo if you eat butter! Delicious all around. Almondy dough and filling set off the summer fruit to perfection, with only one tbsp of coconut sugar added for color – omit if you like! It’s really only decorative. Yield: 1 galette, serves 2 very hungry people (haha not that I speak from experience or anything) or 4-6. A Wait are Those Cookies original.

For the galette dough:

1.5 c almond flour (not meal; you want the finer flour variety)
1/2 c tapioca flour
1/4 tsp fine sea salt
6 tbsp salted butter, chopped (or ghee)
1 egg
1 tbsp vanilla extract

In a food processor or high-power blender (I used a food processor), pulse almond flour, tapioca starch, salt, and butter to combine until it looks like coarse meal. Add in egg and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

For the filling:
1/2 c almond butter
2 tsp vanilla
1/2 tsp almond extract
Scant 1/4 tsp sea salt

Stir everything together until smooth. If the almond butter is thick, it can be helpful to heat it just a bit in the microwave.

2 nectarines, sliced
1 c bing cherries, pitted
~1/3 c raspberries
Butter to dot the crust
1 tbsp coconut sugar to sprinkle
Sliced almonds

Once the dough has chilled, preheat the oven to 375. Roll out the dough between two pieces of parchment paper, keeping the circle to about 1/4″ thickness. Peel off the top piece of parchment, and slide the rolled out dough on its parchment onto a baking sheet. Top with the almond filling, spreading it carefully in order to not rip or crack the dough. Add nectarines, cherries & raspberries in whatever pattern you like!

Begin folding up the sides, creasing them together as you go – if the dough is cracking, that’s okay (you can crimp the cracks back together; remember: galettes are forgiving and rustic!); you can use the bottom piece of parchment to help fold up the sides. Dot the fruit with butter, press sliced almonds into the dough on the sides (it’s okay if a few fall off), and sprinkle coconut sugar around the sides. Bake for 35-40 minutes until edges are golden brown — mine came out just fine at 35 minutes, so check accordingly.

Let cool for a few minutes on the baking sheet, then carefully slide the whole galette onto a cooling rack to let it cool completely. Serve with your fave ice cream or whatever of choice! Keeps well covered in foil on the counter or in the fridge.

Life is just peachy

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Hello friends!

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It’s been a few weeks; life has been busy with little time for baking, ugh! Thankfully, I caught a break and a chance to bake this…

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I love making tarts; they’re so effortlessly pretty! This one is almost a quiche – C and I were laughing about that over brunch (of eggs, kale and tart, obviously). I mean, it’s eggs and cheese in a crust, couldn’t we arguably call that a quiche?! Ha. Never mind that it’s studded with chunks of dark chocolate… no matter. Dark chocolate has antioxidants, which are definitely part of a healthy breakfast.

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We both LOVED this one – lightly sweet, sturdy wedges that you can pick up and fly around like a Star Destroyer (what?? I’m a nerd) and which make a great breakfast.

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I believe the ricotta tart idea might be Tuscan in origin, which makes quite a bit of sense… no matter its provenance, it’s delicious! I fed some leftovers to the fam and they loved it too, so rave reviews all around.

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Not only that, but it comes together in no time! Which is doubly excellent when your life has gotten inexplicably crazy busy and the only time to bake is early in the morning. Added bonus of early morning baking is that my apartment is still cool, so running the oven doesn’t seem like quite such an offense.

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Happy August! Stone fruit season is in full swing, I highly recommend a market trip with a dessert in mind :)

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Ricotta Peach Tart on an Almond Coconut Crust

Gluten free, grain free, and refined sugar free. Delicious all around! Very lightly sweet, perfect for breakfast (and also dessert, of course, but I really love it for breakfast & snacks!). Yield: 1 9″ tart. A Wait are Those Cookies Original

For the crust:

1.5 c almond flour
1/2 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
1.5 tbsp pure maple syrup
6 tbsp coconut oil, melted

In a large bowl, stir together almond flour, shredded coconut,, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.
Preheat the oven to 350, and lightly grease your tart pan or pie dish of choice with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 10 minutes. Remove and let cool for a few minutes.

For the ricotta filling:

1 2/3 cups whole milk ricotta cheese
Scant 1/4 cup maple
2 tsp vanilla
3 large eggs
4 oz dark chocolate, roughly chopped
zest of 2 lemons
2 peaches, peeled, pitted and cut into thin slices

Preheat oven to 400°F

Make the filling:

Combine the ricotta with the eggs and maple. Add the zest and chocolate. Pour the filling into the slightly cooled tart shell. Top with sliced peaches. Bake for about 50-55 minutes or until the ricotta filling is set; the top will be firm and golden brown.

Allow the tart to cool in the pan, then remove the ring and cool completely before refrigerating. Serve cool or at room temperature; store leftovers covered in the fridge.

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Birthdays are the best excuse for dessert

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Omg. This is GOOD.

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I know in polite society you’re not really supposed to say the stuff you made is really bomb but…. I’m going to break that rule.

Because – this tart. is. so. DELICIOUS!

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We both loved it – I made it for C’s birthday after he requested something with chocolate and berries and cream. Fave human’s birthday = great excuse to bake! Not as if I ever need one…

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Cream and chocolate complement each other so nicely – the filling of this one is light but rich, and the crust is chewy with a slight hint of salt (gotta love salted chocolate!). Add in whatever summer fruit you have on hand – for me, it was raspberries, blueberries and cherries – and you’re set for a perfect summer dessert.

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It makes amazing dessert and of course, breakfast. We did eat it with a bit of vanilla ice cream last night – no complaints there, and it made an awesome addition to breakfast this morning (by now this really shouldn’t surprise you!) post Twin Peaks 4.5 mile hike (1000′ elevation gain, not too shabby)!

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It really comes together quickly too – the crust is an easy press-in; no rolling required! This is a perfect dessert for the hot days we’re having too, since the crust only bakes for about 15 minutes, and the filling just sets up in the refrigerator. I made the crust the night before, while my apartment was cool, and then put the filling together early the next morning so it could chill all day.

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I definitely will make this again. I make a practice of not posting anything we don’t like, so of course I’d make the others on here too…. but… this one…. I want to make it again SOON! I leave for camp on Friday though so I suspect there will be no baking again until after I come back – stay tuned for cherries! I have a bunch frozen after I saw them on sale in the market a few times.

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Happy baking! See ya on the flip side when I get back from my mountainous camp sojourn in mid-July!

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Yogurt Panna Cotta Cream Tart with Summer Fruit on a Chocolate Almond Crust

A Wait are Those Cookies original! I riffed on this one and this one and came up with this. Refined sugar free, gluten free and grain free. Yield: 1 9″ tart.

For the crust:

1.75 c almond flour
1/3 c unsweetened cacao powder (or cocoa powder)
1/4 c unsweetened shredded coconut
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
4 tbsp coconut oil, melted
1/4 c dark chocolate, melted

In a large bowl, stir together almond flour, cacao powder, coconut, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers.

Preheat the oven to 350, and lightly grease a pie plate with coconut oil. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge (or not, your call!). Poke the bottom with a fork a few times, and bake for 15 minutes.

With a pastry brush, coat the bottom the crust with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.

Panna Cotta:
1 package unflavored powdered gelatin
1.5 cup heavy cream, divided
1 tbsp vanilla
Scant 1/4 cup maple
Scant 1/4 tsp sea salt
1/2 cup plain greek whole-milk yogurt
more melted chocolate, for drizzling (just a few tbsp needed – use more for serving if desired)

In a small bowl, sprinkle the gelatin over 1/4 cup of the cream. Let stand without stirring until the gelatin is moistened, about 10 minutes.

Pour the remaining 1.25 cups of cream into a small saucepan. Add vanilla, maple and salt into the cream. Bring to a simmer over medium heat, stirring consistently. Remove from the heat. Add the gelatin mixture and stir until completely dissolved, about 3 minutes. Cool until lukewarm, about 5 minutes. Whisk in the yogurt until well blended. Pour the panna cotta mixture into the cooled tart shell. Place in the refrigerator until set, approximately 4 hours.

Decorate with berries and drizzle with melted chocolate (I just melt chips in the microwave) and top with berries for serving! Store in the fridge – keeps well overnight for breakfast the next morning :)

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