PANNA COTTA TART WITH PINK GRAPEFRUIT JELLY Serves 10

Almond pastry

½ cup ground almonds 1 cup plain flour 2 tbsp caster sugar 125g cold unsalted butter, cubed 1 egg yolk 1 tbsp cold water

Panna cotta

300ml thickened cream 300ml milk 2 tsp vanilla extract ⅓ cup sugar ¼ cup boiling water 2½ tsp powdered gelatine

Pink grapefruit jelly

1 cup water ½ cup pink grapefruit cordial 2 tsp powdered gelatine Pesticide-free edible flower petals, to garnish

1. To make pastry, put ground almonds, flour, sugar and butter in a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water and process until mixture begins to form a ball. Turn onto a floured surface and knead until smooth. Cover with plastic wrap and chill for 20 minutes.

2. Roll pastry out on a floured surface to form a 35cm circle.

Line a 26cm x 3cm quiche tin with removable base with pastry.

Trim edges. Using your index finger, push pastry into fluted sides so pastry comes slightly above edges. Put in the freezer for 15 minutes. Preheat oven to 200°C.

3. Line pastry shell with a piece of baking paper and fill with uncooked rice or blind-baking beans. Place on an oven tray.

Bake for 15 minutes, then reduce temperature to 180°C. Remove paper and beans (see tip) and continue to bake for 15 minutes or until lightly golden on the edges. Set aside to cool.

4. To make panna cotta, put cream, milk, vanilla and sugar in a saucepan and stir over a medium heat until sugar dissolves and mixture comes to a simmer. Remove from the heat.

5. Put boiling water in a heatproof jug and sprinkle gelatine over water. Stir until most of the gelatine has dissolved. Microwave on high/100% for 10 seconds. Stir until dissolved completely. Add to cream mixture and stir to combine. Set aside for 30 minutes.

6. Strain mixture into a jug. Pour into tart shell, being careful not to overfill, leaving 5mm edge to fit jelly layer. Chill for 3 hours or until set (see tip).

7. Meanwhile, to make jelly, put water and cordial in a small saucepan and heat until hot. Remove from the heat. Sprinkle gelatine over mixture. Whisk until dissolved. Transfer to a heatproof jug with a good pouring lip. Set aside at room temperature until cool whilst panna cotta is setting in fridge. When panna cotta is set, slowly pour jelly on top (see tip). Chill for 3 hours or overnight to set. Decorate with petals just before serving.

tip

Make sure there are no holes or split edges in pastry case. If there are any holes after baking paper and beans are removed, use left-over pastry to gently patch holes.

tip

Pouring the jelly layer and then carrying the tart to the fridge without it spilling can be tricky. To avoid this, ensure you have plenty of fridge shelf space with ample height between shelves in Step 6. Pull the tray and tart out of the fridge slightly in Step 7, keeping it level. Slowly pour jelly onto the set panna cotta layer until it almost reaches the top edge of pastry. Slide gently back into fridge to set.