Panna Cotta Tart

Sift the flour, starch, icing sugar and oatmeal together

Add the soft butter in chunks and work with your fingers or using a mixer until you have a sandy mixture

Now add the egg, salt and vanilla. Work quickly to mix all the ingredients together

Shape into a ball, wrap in cling film and place in the fridge to rest for at least 2 hours

After the resting time, roll out the shortcrust pastry into a disk about 4 mm thick and cover a buttered and floured 30 cm mould (better if microperforated)

If you have any leftover pastry, make some leaf (or other) shapes for decoration

Transfer to the freezer and leave to rest for at least an hour

Preheat the oven to 160 °C

Take the shortcrust pastry out of the freezer and place it in the oven. Bake for about 30 minutes until golden brown. If you’re making pastry leaves, make sure they don’t burn!

Soak the gelatine sheets in cold water

Pour the cream into a saucepan with the sugar and heat until it boils

Stir to dissolve the sugar completely

Turn off the heat, squeeze out the gelatine and add it to the cream, stirring until the gelatine is completely dissolved

Leave to cool slightly and then pour or pipe the cream into the shortcrust pastry shell

Leave to cool, then refrigerate for at least 5 hours until the cream has thickened

Soak California Prunes in water and let them sit for 30 minutes

Add the sugar and put on the heat. Stir and mash with a spoon to dissolve the prunes

Add the sifted cocoa powder and mix well

Blend everything with a hand blender until you have a very smooth sauce

Leave to cool at room temperature and then refrigerate until ready to use

When the pannacotta has thickened, take the tart and pour the California Prunes and chocolate sauce over it. Leave to rest in the fridge until ready to serve

Decorate with the pastry leaves, and perhaps some spring flowers

Cut into slices and serve!