Cranberry tart with panna cotta

1. Stage

In a bowl, sift the flour, cold butter on a coarse grater.

2. Stage

Grind into crumbs.

3. Stage

In a separate bowl combine water, egg yolk, sugar, salt. Stir.

4. Stage

Combine the ingredients and knead the dough. Wrap in clingfilm and place in the refrigerator for 20 minutes.

5. Stage

Then roll out the dough into a circle and place it in a baking tin lined with foil or parchment, forming rims (tin diameter 20 cm, rim height 5 cm). Prick frequently with a fork.

6. Stage

Place a sheet of foil, sprinkle peas/beans/special ceramic balls. Bake in a preheated 180 degree oven for 15 minutes. Remove foil and beans. And bake in the oven for another 10-15 minutes. The sandy base is ready.

7. Stage

Place the berries in a pot and pour water over them.

8. Stage

Boil over medium heat for 7-10 minutes, under a closed lid.

9. Stage

Then puree in a blender, strain through a fine strainer, helping with a spoon. Allow to cool slightly.

10. Stage

In a separate bowl, combine sugar, egg yolks.

11. Stage

Beat until a mass of light yellow color is formed.

12. Stage

Mix the egg mixture with the cranberry puree, sift in the cornstarch and whisk until smooth. Place over medium heat. Cook for 5-7 minutes, stirring until the cream has thickened. Remove from heat, add butter and stir until smooth. Allow to cool.

13. Stage

Spread the kurd in the sand form. Place in the refrigerator for at least 1 hour, covered with clingfilm.

14. Stage

For panna cotta, soak the gelatin in 50 ml. milk. Mix cream, milk, vanilla and sugar in a saucepan. Place on the stove and heat over medium heat to 60-70 degrees, stirring constantly. Do not boil or whisk. Stir in the gelatin. Stir well until completely dissolved. Allow to cool to about 30 degrees.

15. Stage

Spread the future panna cotta on top of the cranberry curd. Place in the refrigerator for 4-5 hours.