Sugar Dough
• RedMan Unsalted Lactic Butter (room temperature) | 68328 | 105g
• RedMan Plain Flour Unbleached | 1242 | 175g
• RedMan Blanched Ground Almond | 67539 | 20g
• RedMan Icing Sugar Snow White | 1410 | 55g
• RedMan Pink Himalayan Salt Fine Grain | 64652 | 1g
• Eggs (cold) | 12088 | 35g

Vanilla Pannacotta
• RedMan UHT Full Cream Milk 3.5% | 103602 | 250g
• RedMan Fine Sugar | 1416 | 100g
• Millac UHT Whipping Cream Dairy 38% - 1 | 1917 | 200g
• RedMan Vanilla Bean Paste | 67817 | 3g
• Millac UHT Whipping Cream Dairy 38% - 2 | 1917 | 100g
• RedMan Gelatine Fish 200 Bloom | 63278 | 15g
• Cold Water | --- | 45g

**Sugar Dough**
1. Mix all ingredients together, except for the cold egg.
2. Once everything is mixed well, add in the cold egg.
3. Keep in the freezer for 1 hour.
4. Roll the dough to 2mm thickness, and mould it into a 7'' tart baking mould.
5. Bake at 175°C for 30 minutes with tart stones or baking beans. Brush with egg wash and bake for another 10 minutes.

**Vanilla Pannacotta**
1. Soak the gelatine with cold water.
2. Boil the milk, cream-1, sugar, and vanilla bean paste.
3. Add in the bloomed gelatine, mix well.
4. Add in the cream-2 and sifted.

**Assemble**
1. Apply a layer of the melted white chocolate into the tart.
2. Place the berries before the chocolate sets.
3. Slowly pour in the pannacotta mixture.
4. Put in the chiller for 4 hours, ready to serve.