• Mix Flour, Salt and Sugar 
• Grate the cold butter and mix with the flour lightly with the help of fork
• Add Vanilla extract and Egg and bring the dough together.
• Do not knead or overwork the dough.Do not add water. 
• Once the dough comes together, wrap in a cling film and refrigerate for an hour
• After an hour, dust the kitchen counter with flour and roll the dough into a large circle and place gently in the tart mould
• With the help of your fingers, press the dough gently towards the mould
• Once the dough is takes the shape of the tart pan, cut all the extra part from the top with the help of a butter knife.
• Refrigerate the tart pan lined with dough for atleast half hour.
• Preheat the oven at 175C. 
• After the tart pan is chilled remove from the refrigerator and line with butter paper.
• Top the butter paper with beans, lentils or pie weights and bake for 25 minutes 
• After 25 minutes, remove the butter paper and pie weights, and bake the tart base again for 10 minutes. 
• Once baked well, remove from the oven and leave to chill

PANNA COTTA FILLING

• Heat Heavy Cream and bring to a gentle boil 
• Soak gelatine sheets in cold water for five minutes until soft.
• Squeeze out excess water from the gelatine sheets and add them to the hot Cream. Mix well
• Add chopped white chocolate and Vanilla extract. Mix well with the help of a whisk.
• Strain the liquid and let it cool a little.
• Pour the liquid over the tart base.
• Top with Cherry slices and fresh Mint. 
• Refrigerate for atleast 3-4 hours before serving