Basil Panna Cotta Tarts

Serves 4

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Divide the dough into 4 parts. With your fingers, press the dough along the bottom and sides of 4, 10 cm loose bottomed pans to form an even crust. Trim edges. Place in the fridge for 30 minutes to rest.

Meanwhile, make the filling. Place the cream and milk in a heavy bottomed saucepan along with the fresh basil leaves. Bring to a slight boil (do not boil). Remove from heat and leave aside for 15 minutes to allow basil leaves to infuse flavour into the milk-cream mixture. Remove the basil leaves with a spoon and discard.

Sprinkle gelatine onto the milk-cream mixture and leave to bloom for 5 minutes. Heat the pan again over slow heat, stirring occasionally until gelatine has completely dissolved. Remove from heat. Add the sugar and food colour (to your desired intensity) if using and allow the filling to come to room temperature (this allows the filling to set quickly once refrigerated and prevents the crust from getting soggy).

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pans on a baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10-15 minutes or until pastry is fully cooked and golden. Remove from oven. Cool to room temperature.

Once tart shells have cooled down completely, carefully pour the filling into the shells. Place the baking tray with the tart shells into the refrigerator to set. When ready to serve, garnish with edible flowers/candied basil/white chocolate chips. Serve chilled.