This vegan Panna Cotta Tart is made of simple homemade pie crust, easy 3-ingredient no-bake custard filling, and fruity pomegranate berry jelly topping. It’s a beautiful Italian dessert recipe that is dairy-free, versatile & perfect for any occasion! (Use any fruits for the jelly or make the custard with vegan eggnog or punch to serve as a special Thanksgiving or Christmas dessert.)
*Note: Check out the recipe video + step-by-step photos above!
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.
Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.
After the chill time roll out the dough between two sheets of foil or baking paper a little larger than your pan (see step-by-step photos in the blog post). Then using the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell.
Cover the pie crust and chill in the refrigerator another 30 minutes. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).
Preheat oven to 400°F (200°C).
Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dried rice, beans or chickpeas).
Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. (If you like, you can now brush the edges with a mixture of non-dairy cream and turmeric). Return the tart to the oven and bake until the bottom crust is golden brown, about 10-15 minutes longer.
Let the baked crust cool completely before adding the filling.
Vegan Panna Cotta
Pour 1 cup of the coconut milk into a saucepan. Stir in the agar powder to dissolve and bring to a boil. Cook for 2 minutes or according to package instructions, stirring frequently.
Remove from the heat, quickly whisk in maple syrup, vanilla extract and remaining coconut milk, then immediately pour it into the prepared tart shell.
Refrigerate for 1 hour, until the filling has set.
Pour the fruit juice in a saucepan Stir in the agar powder to dissolve and bring to a boil. Cook for 2 minutes or according to package instructions, stirring frequently.
Allow to cool slightly, then pour over the panna cotta layer. Place tart in the fridge for 2 hours to set.
Remove tart from the pan by gently pressing against the removable bottom. Garnish with fresh fruits and berries (see my Youtube Video Tutorial). Enjoy!
Gluten-free pie crust: you can sub a gluten-free flour blend 1:1. I suggest adding an additional flax-egg (stir 1 tbsp ground flax seeds into 3 tbsp hot water and set aside for about 5 minutes until jelly) to prevent a crumbly dough.
Coconut milk: You can sub another rich non-dairy milk or your favorite flavored drink. If it’s sweetened, make sure to taste and adjust sweetness.
Agar powder: Make sure to use 100% pure agar powder that sets 2 cups (500ml) of liquid. If using flakes you will need up to 3 times as much. You can read more information about agar in this blog post.
Fruit juice: You can use your favorite store-bought or homemade juice as mentioned in the blog post above. Add sweetness to taste if it’s too sour.
Make-Ahead Tip: You can make the pie dough in advance, wrap in foil and refrigerate for up to 5 days or freeze it for up to 3 months. To thaw, store overnight in the refrigerator.
The preparation time does not include chill time.
Please read my blog post for additional information about this recipe.
Nutrition is calculated automatically and should be used as estimate.