Summary

Ingredients

For the shortcrust pastry:

• 340 g flour
• 30 g powdered suar
• 125 g butter
• 1 egg (s)
• 1 pinch (s) salt

For the cream: (panna cotta)

• 8 sheets gelatin
• 800 g whipped cream
• 1 vanilla pod (s), pulp it
• 125 g suar

Also:

• 3 kiwi (s)
• 20 g powdered suar

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Instructions

1. For the shortcrust pastry, knead the flour, sugar, salt, butter and egg in a bowl until you have a smooth dough. Put this in the cold for about 30 minutes.
2. In the meantime, prepare the panna cotta:
3. Soak the gelatin in cold water. Scrape out the pulp of the vanilla pod.
4. Heat the cream with the sugar, vanilla pulp and the pod. As soon as the cream mixture boils, remove it from the heat, squeeze out the gelatin and stir in until it has dissolved.
5. Now let the panna cotta cool down. Take out the vanilla pod. Of course, this point does not apply to vanilla from the mill. Stir the mixture every now and then.
6. Grease the tart pan, line the shortcrust pastry with it and prick several times with a fork. Preheat the oven to 220 degrees top / bottom heat and bake the dough for about 10-15 minutes. Let cool down.
7. As soon as the panna cotta starts to gel, carefully pour onto the shortcrust pastry. Let it set for several hours, preferably overnight.
8. Peel 2 kiwis and cut into thin slices. Place this decoratively on the firm panna cotta. Puree the other kiwi with 20 g powdered sugar and pour the puree over the panna cotta and kiwi fruit.