Chocolate Vanilla Berry Panna Cotta Tart

I was looking for a recipe for an Italian dessert, and decided to make Vanilla Chocolate Berry Pane Cotta.
 

Ingredients:

Chocolate Crust:

• 1/3 cup + 1 tablespoon sugar 91.6 grams
• 1/4 cup + 3 tablespoons butter 100 grams
• 1 egg
• 1/2 teaspoon vanilla 4.2 grams
• 1 teaspoon baking powder 7 grams
• 1.5 cups flour 187.50 grams
• 2 tablespoons cocoa 14.76 grams
• 1/4 teaspoon salt 1.4 grams

Panna Cotta:

• 1 packet of gelatin 
• 2 cups + 3 tablespoons whole/heavy or whipping cream 500 ml (I used half and half)
  
• 1 teaspoon vanilla
• 1/4 cup + 2 tablespoons sugar 80 grams
  

Berry Sauce:

• 2 cups berries  or 200 grams (I used 2 cups frozen berries - including strawberries, blueberries, and cherries)
• 1/4 cup water or 60 grams
• 1.5 tablespoons honey or 31.5 grams  (I used 45 grams of sugar)
  

Instructions:

1. Chocolate Crust:
   In a medium bowl cream together butter, sugar and vanilla then add egg, combine.
2. In a medium bowl whisk together flour, salt, baking powder and cocoa.
3. Add to dry mixture to cream mixture and mix with a wooden spoon until almost combined,  move to a lightly floured flat surface and knead gently just until you have a soft dough.  Wrap in plastic and refrigerate for 30 minutes.
4. Pre-heat oven to 350°F (180°C) .  Lightly grease and flour an 8 inch pie plate.
5. Remove dough from fridge and on a lightly floured flat surface roll dough to 1/8″ thickness and fit in pan.  Prick the bottom of the dough with a fork,  then cover the dough with parchment paper and weigh it down with dry beans or pie weights.
6. Bake for approximately 20 minutes, remove paper and bake another 3-5 minutes.  Let cool completely.
     
   
7. Vanilla Panna Cotta:
   In a very small saucepan add 2 tablespoons milk and sprinkle in the gelatin. Let it stand for a dew minutes to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
8. In a medium pot add cream, vanilla and sugar, heat on medium until very hot, but do not boil.
9. Remove from heat and add the gelatin stir until dissolved.  Let sit approximately 5-7 minutes, stir and let cool.
10. Add cream mix to cooled pie crust (mixture will be very runny), refrigerate until firm approximately 4-5 hours or overnight.
    
    
    
      
    
11.  Berry Sauce:
    In a small pot, add berries, water and honey (or sugar), heat on medium until boiling, squish berries gently with a fork, 
12. Turn heat down, and simmer for approximately 5-7 minutes.  Let cool and thicken.
    
    
    
    
    Cut in small slices, serve with fresh berries and the berry sauce.
    
    
    
    
    

Carole's Notes:

We all liked this - mom said this was her favorite dessert that I have made her. Doug like the fresh berries, chocokate crust, and berry sauce the most.

The recipe is lightly adapted from https://anitalianinmykitchen.com/panna-cotta-tart/