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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.