Method

• 1.
  Preheat oven to 180°C. To make the crust, place almonds and biscuits in a food processor and whiz to fine crumbs. Pulse in butter, then add egg and pulse to combine. Press into the base and sides of a 22cm x 3cm-deep loose-bottomed tart pan and chill for 10 minutes. Bake for 15 minutes or until light golden. Cool completely.
• 2.
  For the whipped panna cotta, place pure cream, 80g sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, then stir into the cream mixture until melted and combined. Remove from heat. Strain through a sieve. Cool to room temperature, then whisk in double cream.
• 3.
  Chill, whisking every 15 minutes, for 2 hours or until thick and set but malleable.
• 4.
  Meanwhile, place 1 tbs berries, 1/2 sliced plum, remaining 1/4 cup (55g) sugar and 1/4 cup (60ml) water in a pan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Strain, discarding solids. Cool completely.

• 5.
  Whisk the panna cotta cream one final time before spooning into the almond tart case. Top with blueberries and plum halves and drizzle with the cooled syrup to serve.