Panna Cotta Tartlet

For the pastry/Pâte Sucrée:

1. Using a food processor, pulse flour, sugar, salt and baking powder until mixed. Add butter and pulse until it resembles coarse bread crumbs. Add eggs and pulse until the dough starts to come together, roughly 30 seconds. If it’s too dry, add a tablespoon of water and pulse. Remove it from the food processor and divide the dough in half and wrap each half in plastic wrap. Refrigerate for 1 hour.

For the raspberry coulis:

1. Cook raspberries, sugar, balsamic vinegar and lemon juice in a saucepan over medium-low heat, stirring until juicy. This will take about five minutes. Pour the mixture through a fine sieve over a bowl, pressing down on the solids with a spoon to force out all the juice. Transfer the juice to a container and refrigerate. Reserve until later. Discard the solids.

For the panna cotta:

1. Put the water in a small bowl. Sprinkle the gelatin over the water and let it soften for 10 minutes. (Alternately, you can follow directions for gelatin on pack of the package and skip my instructions.)
2. Fill a large bowl with ice to use as an ice bath. Using a medium saucepan, bring the cream and sugar to a simmer, stirring often. Add the gelatin mixture and continue to cook over a medium-low heat, stirring until the gelatin and sugar have both dissolved. Remove from heat and whisk in the creme fraiche. Pour it into a bowl and set the bowl into the ice bath. Let the mixture cool fully, stirring from time to time. Divide mixture into six r-ounce ramekins, filling each half way. Refrigerate until set, at least 3 hours or overnight.

To assemble the tartlets:

1. Place 6 tartlet rings on a parchment-lined baking pan. Divide the cold dough into 6 pieces. On a lightly floured surface, roll out each piece of dough until it’s 1/8″ thick. Gently press each piece into a tartlet ring. Trim the excess dough flush. Place the dough in the fridge for 30 minutes.
2. Meanwhile, preheat oven to 375 F degrees. Once cooled, pierce the bottoms of the shells all over using a fork. Line the tart shells with a piece of parchment paper and fill them with pie weights. Place them in the oven and let them bake for 15-18 minutes, or until edges are golden. Remove weights and parchment paper and continue baking for 10 minutes, or until golden. Remove them from the oven and cool on a wire rack. Remove the crusts from the tartlet rings.
3. Dip the ramekins in warm water and run a small knife around the edge of the panna cotta. Gently slide each panna cotta into a tartlet shell. Top with fresh berries and raspberry coulis. Sprinkle crushed pistachios over top.