berry and line panna cotta tart

Ingredients

• FOR THE BASE:
• 300g graham crackers or digestive biscuits
• 38g caster (superfine) sugar
• 30g milk powder
• 5g sea salt
• 80g unsalted butter, melted
• 80g cream
• FOR THE PANNA COTTA:
• 3 leaves gold strength gelatin (or 1¼ tsp powdered gelatin)
• 165ml milk (2/3 cup)
• 70g caster (superfine) sugar (5 tbsp)
• 500ml heavy cream (2 cups)
• Pinch of salt
• Zest of 1 lime, finely grated
• FOR THE TOPPING:
• 1 punnet strawberries, washed, hulled and quartered
• 1 punnet blueberries, washed
• Zest of 1 lime, grated in long strips (optional)

Method

1. Lightly grease or butter an 8 inch tart tin with removable base.
2. To make the base, blitz the cookies in a food processor to make a fine crumb. Combine with the sugar, milk powder and salt in a medium bowl.
3. Whisk the cream into the melted butter and add to the dry ingredients, mixing to combine.
4. Press the mixture evenly into the base and sides of the tin. Refrigerate.
5. To make the panna cotta, fill a medium bowl with cold water and place the gelatin leaves inside to bloom (soften). If you're using powdered gelatin, pour 2½ tbsp water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb.
6. Pour the milk and sugar into a saucepan and stir until the sugar dissolves.
7. Add the cream and salt and put the saucepan over a low heat.
8. Cook until it is just under the boil (when bubbles start to appear around the edges).
9. Remove the pan from the heat. Squeeze the gelatin leaves to remove the excess water and add to the cream mixture, stirring until the leaves dissolve. If you're using powdered gelatin, add the mixture and gently whisk it in until it dissolves. Add the lime zest and stir to combine.
10. Set the mixture aside to cool down for an hour or so, then pour it into the tart shell.
11. Refrigerate until set, at least four hours, preferably overnight.
12. To decorate the tart, top with the prepared berries just before serving. Optionally, top with some more lime zest