How to make panna cotta tart step by step

Step 1 - preparing the shortcrust pastry

• Grease the tart pan with butter and dust with flour.
• From the given ingredients for the dough, knead a uniform and elastic dough - if the dough doesn't want to combine nicely, you can add a little cold water to it.
  225 g all-purpose flour, 2 tablespoons powdered sugar, 150 g butter, 1 egg
  
• Roll out the dough into a thin disc - about 0.5 cm thick.
  
• Line the baking pan with the dough - I used a regular springform pan.
  
• With a sharp knife, trim off the excess dough - the dough on the sides should extend at least 2 cm upwards! I had almost 160g of dough left and baked shortbread cookies from it :)
• Prick the dough all over the bottom with a fork.
  
• Place the pan with the dough in the refrigerator for at least an hour - it can stay longer.
• Towards the end of chilling the dough, preheat the oven to 180℃ (top/bottom heat mode).
• Remove the chilled dough - place a piece of baking paper on top and pour a weight onto it - e.g., dried peas, dried beans, or special ceramic baking beads.
  
• Bake the weighted dough for 15 minutes, then carefully remove the paper with the weight and bake the dough alone for another 5 minutes.
• Remove the pan from the oven and let the dough cool completely.

Step 2 - preparing the vanilla panna cotta.

• Pour about ¼ cup of milk, add gelatin to it and mix, set aside for a few minutes.
  250 ml milk, 2 teaspoons gelatin
  
• Pour the cream, the rest of the milk, and add sugar and vanilla into a saucepan - heat until the cream is hot, but not yet boiling!
  250 ml heavy cream, vanilla, 50 g sugar
  
• Add the milk with gelatin to the hot cream and mix thoroughly.
• Immediately pour the mixture through a fine sieve and set aside to cool.
  

Step 3 - preparing the panna cotta tart

• Pour the cooled vanilla mixture onto the cooled shortcrust pastry - be careful not to let the mixture overflow the delicate sides.
  
• If the entire mixture doesn't fit into the filling, pour the remainder into a glass and put it in the fridge - you'll get panna cotta for dessert :)
• Carefully place the mold with the poured panna cotta into the fridge for about 2-3 hours - for it to set.

Step 4 - preparing the decoration

• While the vanilla mixture is setting, prepare the jelly - pour boiling water over half of the jelly powder and mix thoroughly. Set it aside to cool completely.
  0.5 package fruit jelly, 250 ml water
  
• When the jelly is already slightly setting, pour it over the panna cotta.
  
• Place the mold back into the fridge so that the jelly sets completely.
• Before serving, decorate the tart with fresh fruit or whipped cream.
  fresh fruit