Strawberry juice (obtained from the compote plus a sheet of gelatine)
Fresh strawberries
PROCEDURE
SHORTCRUST PASTRY: briefly knead the ingredients. Divide into two parts and add the gel color to one. Wrap the two pieces in cling film and leave to rest in the refrigerator.
Roll out the pastry to a uniform thickness (you can use the special sticks to help you). Prepare some strips. Cut out little hearts from the colored dough. Punch out the strips for the edge with a heart cutter and place the colored hearts inside the spaces.
Always remember to let the pastry cool if it gets hot and soft.
Create the base of the cake by placing the strips of different colors together. Use the micro-perforated ring to cut the shortcrust pastry to the right size. Arrange the edges with the hearts and let the tart rest in the freezer for at least 10 minutes. Cover with baking paper and insert the ceramic balls (or dried legumes) for blind baking. Bake at 180 ° for about 20/25 minutes.
STRAWBERRY COMPOTE: clean the strawberries and cut them into pieces. Cook with lemon juice and sugar until you obtain a puree. Sift and keep the strawberry juice aside.
PANNA COTTA: heat the fresh cream with the vanilla and sugar. Soak the gelatin in cold water. Squeeze the gelatin and dissolve it in the cream, stirring.
Once the shortcrust pastry shell has cooled, spread the strawberry puree on the bottom, pour the panna cotta on top and leave to cool to room temperature.
Soak the gelatine sheet and after squeezing it mix it with the warmed strawberry juice. Pour into a 'baby bottle' and let it cool.
Decorate the surface of the tart and place some strawberry hearts along the perimeter.
Of course, you can prepare the single-color shortcrust pastry without decorating the edges and you will shorten the time. Or decorate the surface only by placing fresh sliced strawberries.
