Raspberry & Vanilla Pannacotta Tart by Hannah Harris

Over the next couple of months we are very fortunate to have the fantastic Hannah Harris creating some recipes for us using different Vanillas. Hannah is an incredible Baker and her Instagram page is full of colourful and delicious bakes. Give her a follow @hannahbakescake and check out the website www.myorangebakery.com for more recipes.

Kicking things off is this stunning Pannacotta Tart!

Raspberry & Vanilla Pannacotta Tart

Pastry Ingredients:
175g plain flour
115g unsalted butter
50g sifted icing sugar
1/4 tsp fine salt
1 large yolk (reserve the white for egg wash)
1 tbsp whole milk

Pastry Method:
Combine all dry ingredients in a bowl. Add the butter and rub between your fingers to fine breadcrumbs. Add the yolk, milk and combine to form a smooth dough. Form into into a disc, wrap in cling film and refrigerate for 1 hr.
Roll between 2 sheets of grease proof paper. Line a 23cm tart tin, chill in freezer for 15 minutes. Blind bake at 170c fan for 20-25mins with beans and 5-10 without beans. Once fully cooked, egg wash with reserved egg white and bake for 3 mins.

Raspberry Curd Ingredients
350g frozen raspberries
Zest and juice of 1 lemon
1 tsp cornflour
75g unsalted butter
130g granulated sugar
2 large eggs, beaten
1 platinum gelatine leaf

Raspberry Curd Method
In a saucepan, cook the raspberries, cornflour, lemon zest and juice for about 10 minutes until reduced.
Pass through a sieve into a medium heatproof bowl.
Bloom the gelatine in cold water.
Add the remainder ingredients into the bowl with the raspberries. Set over a simmering saucepan and cook, whisking occasionally, until the curd thickens – about 20 mins. Add the gelatine and whisk.
Leave to cool for 30 mins, stirring occasionally and pour into tart, reserving 2 tbsp of curd for decoration.

Pannacotta Ingredients
320ml double cream
90ml whole milk
1 large vanilla pod, beans scraped
80g caster sugar
2 platinum gelatine leaf

Pannacotta Method
Bloom the gelatine in cold water.
Combine all other ingredients (vanilla pod and beans) in a saucepan and heat on medium to steaming. Add the gelatine and whisk to combine. Pass through a sieve into a bowl (and discard the vanilla pod).
Set the bowl over an ice bath and stir occasionally for 40-50 mins so the vanilla beans distribute and the mixture starts to thicken.
Pour slowly over the raspberry layer and leave in the fridge to set for a few hours.

Decoration Ingredients
Reserved raspberry curd in a small piping bag
Fresh strawberries
Fresh raspberries
Fresh blueberries
Chopped pistachios
Leftover pastry, cut into shapes and baked

Slice the fruit however you desire and decorate the tart to your preference with all the ingredients. Finishing off with some piped dogs of raspberry curd.

Store in the fridge and will last for 3-4 days but best eaten within 1-2 days.