- 200g Plain Flour
- 20g Ground Almonds
- 35g Icing Sugar
- 125g Cold Butter
- 1 Egg Yolk
Coole Swan Panna Cotta Mix
- 400ml Double Cream
- 250ml Coole Swan
- 8g Leaf Gelatine
- 120g Caster Sugar
- Preheat oven to 170.C.
- For the pastry, in a bowl mix the flour, almonds and icing sugar.
- Add the butter and mix until a bread crumb consistency is reached.
- Finally add the yolk and 1 tablespoon of cold water and mix until a dough is formed. Do not over mix. Wrap in cling and chill for 1 hour.
- Grease and dust a 23cm loose bottom tart ring with butter and flour.
- Roll out the rested pastry on a floured work surface and line the tart ring.
- Make sure there are no holes or cracks as the panna cotta mix will leak out when you pour it in later.
- Trim the top edges of excess pastry and chill again for 10 minutes.
- Line the tart with baking parchment and fill with baking beans.
- Place in the preheated oven and bake for 12 minute or until the top of the pastry turns golden brown.
- Remove the baking beans and bake for a further 10 minutes or until the base is completely golden brown. Remove and set aside.
- For the Coole Swan panna cotta, submerge the gelatine leaves in cold water and allow to soften. In a medium sized sauce pan, gently heat the cream, Coole Swan and sugar and stir until the sugar is dissolved and it’s hot enough to melt the gelatine.
- Remove the gelatine from the cold water and squeeze out the excess water. Add this to the warm Coole Swan mix and stir until dissolved.
- Strain this mix into the cooled tart shell and place in the fridge overnight to set.
- To serve, cut a slice and pair with some Summer berries.