By Jenn Yee @PastrywithJenn
In a food processor or stand mixer, add the flour, sugar and salt. Mix until combined. Add the butter and mix until the butter breaks down into the size of small peas. Add 2 teaspoons of water to the egg yolk and whisk, then drizzle in, mixing until the dough starts to come together. If it’s a bit dry, add a teaspoon of water at a time, until it holds.
Transfer the dough to a work surface and bring together to form a 1” flat round disc. Let chill for at least 1 hour.
Preheat the oven to 375°F.
Remove the dough from the fridge and leave on the counter to soften slightly before rolling, about 10 minutes. It should be cold but pliable. On a floured surface, roll out the dough into an 11” circle, about 1/4″ thick. If it gets too soft, place the dough on a sheet pan and chill in the fridge for 5-10 minutes before resuming.
Fit the dough into the tart pan. If it cracks, that’s okay. The dough is very forgiving. Just patch it back together. Use a rolling pin to gently roll over the edge of the tart to trim the excess dough. With a fork, prick the bottom of the tart all over. Place into the freezer for 15 minutes to firm up.
Place the tart pan onto a half sheet pan. Line the dough with parchment, letting the paper hang over the edges. Fill with pie weights and bake for 20 minutes or until the dough appears dry.
Lower the oven to 350°F. Carefully remove the parchment and weights and bake for another 15 minutes or until golden brown. Let cool completely in the pan.
In a small saucepan, add the heavy cream, sugar and salt. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat. Add the gelatin mixture and vanilla to the warm liquid. Whisk constantly until dissolved, 3-4 minutes. Pour into a medium bowl. Add the yogurt and whisk, until completely smooth. Let the filling cool, about 15 minutes.
Pour the panna cotta mixture into the cooled tart shell. Transfer to the fridge until set, at least 4 hours or overnight, before serving.
In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let macerate for 15 minutes, until the juices start to release from the fruit. Arrange the fruit over the panna cotta filling. Serve slices with leftover juice and berries.
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