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Pink Pannacotta Tart

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Serves 6-8


For the Pastry
  • 30g icing sugar
  • 1 egg yolk
  • 240g plain flour
  • ½ tsp salt
  • 200g cold butter coarsely grated
For the Filling
  • 350ml milk
  • 300ml cream
  • 100g caster sugar
  • 4 sheets gelatine (8g) soaked in cold water
  • 1 vanilla bean
  • 100g natural yoghurt
  • 1 tsp rosewater
For the Jelly
  • 400ml Bickfords  sparkling red grape & hibiscus
  • 4 sheets gelatine (8g) soaked in cold water
  • dried rose petals or fresh edible flowers, to garnish

For the Pastry
Sift the flour, icing sugar and salt together. Rub in butter and add the egg yolk. Wrap in plastic film and chill for about ½ hour. Roll out about 3mm thick and place in tart case. Rest and blind bake at 175°C until golden. Remove and allow to cool.        

For the Filling

Heat the milk, cream, vanilla bean & sugar. Dissolve the gelatine over a double boiler & stir into the milk. Allow to cool. Fold in the yoghurt and rosewater and place in the fridge stirring regularly until it starts to thicken. Pour into the tart base and allow to set.

For the Jelly
For the jelly layer dissolve the gelatine over a double boiler & stir into the sparkling & place in the fridge until it just starts to set. Pour over the tart & allow to set. Garnish with dried rose petals & edible flowers.          
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