Start preparing sucrée pasta.
Mix the flour, softened butter, salt and sugar in a bowl.
Then add the beaten yolk.

Work to obtain a sandy mixture.
Form a loaf, wrap it in cling film, and let it sit for 30 minutes in the fridge.

Take the dough and roll it out in a rectangle between two sheets of parchment paper.
Move everything inside the mold, remove the first sheet, tip over and eliminate the second one.
Remove excess paste from the edges, prick the base and refrigerate for 30 minutes.

Then cook blindly.
Arrange the parchment paper with the appropriate spheres on the base of the tarts and bake in a hot oven at 180 ° C for 20 minutes.
Remove the parchment paper with the spheres and continue cooking for another 15 minutes.
Then let it cool.

Meanwhile, prepare the panna cotta.
Soften the isinglass in a bowl with cold water for about 15 minutes.

Heat cream and milk for 15 minutes in a saucepan over heat.
Turn off the heat, add the squeezed isinglass and stir to melt it.
Then let it cool.

Now put the panna cotta, filtered, inside the tart.
Move to the fridge and let it set for at least 5 hours, even better if it is overnight.

After this time, remove the tart from the mold.
Decorate the surface with some marmalade to taste, I preferred the berry one.

Your tart with panna cotta is ready to be brought to the table.
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