Yogurt panna cotta tart
Serves 8 to 10
60ml warm water 2 teaspoons gelatine powder 125ml single cream 165g caster sugar 180ml milk 420g plain Greekstyle yogurt For the yogurt pastry 225g plain flour 125g chilled unsalted butter, chopped 80g icing sugar 1 egg yolk 2 tablespoons plain Greek-style yogurt For the passion Fruit syrup 125ml passion fruit pulp (about 6 passion fruits) 55g caster sugar
To make the yogurt pastry, place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs. Add the egg yolk and yogurt and mix until the dough just comes together. Turn the pastry out on to a bench and bring together using your hands. Flatten into a disc-shape, cover with clingfilm and refrigerate for 1 hour.
Preheat the oven to 160˚C/gas mark 3. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Place a 22 x 3.5cm pastry ring on a large baking tray lined with non-stick baking paper. Line the pastry ring with the pastry and refrigerate for 30 minutes. Trim the edges of the pastry and prick the base with a fork. Line the pastry case with non-stick baking paper and fill with uncooked rice*.
Bake for 20 minutes, remove the paper and rice and bake for a further 10-12 minutes, or until the pastry is light golden. Remove from the oven and set aside to cool completely.
Place the water in a small bowl and sprinkle over the gelatine. Set aside for 5 minutes, or until the gelatine has been absorbed. Place the cream and sugar in a small saucepan over a medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine and stir to combine. Remove from the heat and strain into a large bowl. Add the milk and yogurt to the gelatine mixture and whisk until well combined. Carefully pour the cream mixture into the pastry shell and refrigerate for 4 hours.
To make the passion fruit syrup, place the passion fruit pulp and sugar in a small saucepan over a medium heat. Bring to the boil and cook for 4 minutes, or until reduced and syrupy. Set aside to cool. To serve, spoon the passion fruit syrup over the tart and slice.
*Use uncooked rice instead of baking weights to ensure your pastry bakes evenly and doesn’t crack. Make sure you completely fill the tart tin with the rice. You can reuse the rice for more blind baking.