Ingredients
Dough
- 125 g wheat flour
- 60 g butter
- 50 g caster sugar
- 1 egg's yolk
Panna cotta
- 300 g yogurt
- 1 pkg. vanilla sugar
- 1.5 tsp gelatin
- 1 tsp lemon juice
Servings:
Instructions
- Mix soft butter with sugar about 5 min, add yolk, mix 3 min, add salt and flour, knead till dough is smooth and uniform.
- Refrigerate about 30 min.
- Remove from the fridge, put into tart baking tray, prick with fork and cover with aluminium foil.
- Bake about 20 minutes in preheated oven, in 180 C degrees.
- Put cherries into pot, add sugar, lemon juice and water boil 5 min.
- In separate dish mix gelatin with 2 tablespoons of water, when it dissolves add to cherries (they should be a bit cooled down, not boiling).
- Warm up yogurt over water bath, add vanilla sugar and lemon juice. In separate dish dissolve gelatin in 2 tablespoons of water and add to yogurt.
- Put both panna cotta and cherries jelly in the fridge, when they are half stiffened, arrange panna cotta on the shortcrust tart, return to the fridge, after 10-15 min, arrange cherries jelly on the top of the tart.
- Return to fridge for about 1 hour.
- Serve garnished with mint leaves.
Recipe Notes
Source: Nibbledish
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