Panna Cotta Tart
A creamy and delicious take of the Italian dessert. Made with a California Prunes and chocolate sauce.
Featuring California Prunes
Ingredients
For the shortcrust pastry | ||
230 g | plain flour | |
150 g | soft butter | |
45 g | oat flour | |
2 g | fine salt | |
30 g | potato starch or cornflour | |
120 g | icing sugar | |
1 | large egg | |
½ | vanilla pod | |
For the panna cotta | ||
500 ml | fresh cream | |
10 g | gelatin sheets | |
100 g | sugar | |
½ | vanilla pod | |
For the California Prunes and chocolate sauce | ||
4 | California Prunes | |
50 g | caster sugar | |
125 ml | water | |
20 g | unsweetened cocoa powder | |