METHOD

THE BISCUIT BASE

1. Lightly grease a 24cm tart tin with butter.

2. Place the biscuits in a food processor and blitz until reduced to fine crumbs. Alternatively, place the biscuits in a zip lock bag, remove the air before sealing it, and reduce to fine crumbs using a rolling pin. I usually whack the bag a couple of times using the rolling pin, and then I crush the biscuits more finely by rolling the pin over the crumbs back and forth.

​3. Melt the butter in a small pan, or microwave. Combine the butter and the fine biscuit crumbs together. Fill the tart tin with the crumb mixture and press evenly against the bottom and sides (using the base of a glass helps in getting an even surface). Set aside in the fridge.

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THE PANNA COTTA FILLING

1. Place the gelatine sheets in a bowl and cover with cold water for a few minutes.

2. In the meantime, pour the double cream, milk, golden caster sugar, vanilla extract and Horlicks malt powder into a saucepan. Heat gently, until the sugar has fully dissolved and the mixture is starting to bubble. If needed, whisk up the mixture to make sure the Horlicks malt powder is well incorporated to the mixture and that there are no lumps remaining. Remove from the heat.

3. Remove the gelatine sheets and squeeze out any excess water before adding to the warm cream mixture. Stir until it has fully dissolved.

4. Pour the mixture through a sieve into the cool pastry case and fill right up to the top. Chill in the fridge for 4 hours minimum or ideally overnight until set.

As it can be tricky to transport the liquid-filled tart to the fridge without any spillage, I sometimes fill the pastry case whilst it is still in the fridge using a pouring jug.

Enjoy!