How to make panna cotta – Strawberry Basil Panna Cotta Tart

This Strawberry Basil Panna Cotta Tart is definitely one of my favorite tarts because not only does it look interesting with those contrasting layers, but it also implies a great flavor combination. Crispy almonds and buttery crust topped with a layer of strawberry jelly followed by a light layer of basil panna cotta.

Source:Home Cooking Adventure

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Makes about 8-10 servings

Pate Sablee
1 stick (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 1/4 cups (160g) all-purpose flour
1/2 cup (50g) ground almonds
1/4 teaspoon (1g) salt
1 tablespoon (15ml) milk

Strawberry jelly
10 oz (300g) fresh or frozen strawberries, cut into pieces
1/4 cup (50g) sugar
1 tablespoon (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water

Basil Panna Cotta
2/3 cup (160 ml) milk
2/3 cup (160 ml) whipped cream
1/2 tbsp (5g) gelatin powder
2 tablespoons (30ml) cold water
1/4 cup (50g) sugar
1/4 cup (7g) fresh basil leaves
1 teaspoon (5g) vanilla extract

To decorate
fresh strawberries
basil leaves or white flowers
honey, to whip strawberries