Name: Dragon Fruit Coconut Panna Cotta Tart recipe by Jayanthy Asokan at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Ingredients: Powdered sugar- 80- gm; butter- 125- gm; ice cold water- 3- tbsp; salt- 3- pinch; Full fat milk- 300- ml; coconut milk- 200- ml; sugar- 150- gm; agar agar- 5- gm; cardamom- 4- number; salt- 1- pinch

In a wide bowl add sifted flower.

To it add powdered sugar.

And also add in salt and mix well.

Chop the butter into cubes and rub into the dry mix using finger tips.

Since it is dry add a tablespoon of ice cold water and mix with the tip of finger until it forms a dough consistency.

Round the dough and fold it tight in a cling wrap and refrigerate it for an hour.

Take out from fridge and bring it to room temperature before using it. Roll the dough or press it into tart pan.

I roll the dough on a cling wrap and transfer to the tart pan and removed cling wrap and trim of the edges.

This measurement of dough yield one 9 inch pan and two small silicon pie mould.

Prick the dough with fork and fill the tart shell with any dried bean or pie weights to avoid dough rise( puffing) and shrinking of the tart.

Bake it with pie weight for 20 minutes at 180°C and then without pie weight until it is golden brown. Meanwhile lets prepare Dragon fruit Coconut Panna Cotta.