• Blackberry Puree - Pulse the blackberries in a food processor or blender until smooth. Sieve thru a fine mesh to remove seeds. Use the amount requested in this recipe.

  Pro tip - straining the puree will remove the seeds which will give a velvety texture to the panna cotta

Cookie Crust

• Using a food processor, crush the graham crackers until breadcrumb consistency. Add melted butter and sugar. Combine well so there are no dry crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

  Pro tip - make sure you do not have large cookie chunks as that can cause the crust to break easily when slices
• Pour into the tart pan and use the back of the spoon or glass to press the crumbs into the pan. Place the tart in the freezer for an hour.

  Pro tip - freezing the tart will prevent the panna cotta mixture from soaking into the crust.

Panna cotta mixture

• Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom.

  Pro tip - soaking the gelatin will ensure it dissolved into a smooth, not grainy mixture.
• In a heavy-bottom saucepan over medium heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
• Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru.

  Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy.
• Take the mixture off the heat and add the blackberry puree. Sieve the mixture thru a mesh to get any undissolved gelatin or remaining blackberry seeds.
• Gently pour the mixture into the cooled/partially frozen tart shell.

  Pro tip - I prefer to pour over the back of a spoon for a gentle pour so it does not disturb the cookie crumbs.
• Carefully place the tart in the fridge and chill for at least 4 hours until the pannacotta is set.

  Pro tip - place the tart on a baking tray so it is easier to move it around without spilling.

Blackberry jello

• Combine remaining blackberry puree with water. Add sugar and gelatin. Let soak for 3 to 5 minutes.
• Heat over medium until all the gelatin dissolves and comes to a boil. Strain thru a sieve to remove any seeds. Cool until barely warm

  Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy.
• Gently pour over the set blackberry panna cotta. Chill in the freezer for an hour, then remove from the freezer and chill in the fridge until ready to serve.

  Pro tip - Chilling in the freezer for an hour will set the jello instantly and prevent it from soaking into the tart.
• Once chilled – garnish the top of the blackberry tart. I’ve used whipped cream, fresh blackberries, and cherries in season.