In a medium bowl whisk together the flour, salt, baking powder and cocoa.
In a medium bowl cream together the butter, sugar and vanilla for 2 minutes then add the egg, and combine.
Add the dry ingredients to the creamed mixture and mix with a wooden spoon until almost combined. Transfer the dough to a lightly floured flat surface and knead gently just until you have a soft dough. Wrap it in plastic wrap and refrigerate for 30 minutes.
Pre-heat oven to 350°F (180°C) . Lightly grease and flour an 8 inch (20cm) pie plate.
Remove dough from fridge and on a floured flat surface roll the dough to 1/8" thickness and fit in pan. Trim any excess dough and crimp the edges. Prick the bottom of the dough with a fork then cover the dough with parchment paper and weigh it down with dry beans or pie weights. Bake for approximately 20 minutes, remove paper and bake another 3-5 minutes or more if needed until completely baked. Let cool completely before filling.
VANILLA PANNA COTTA
In a small bowl add enough cold water to cover the leaves and soak them for 10 minutes. Remove them from the water and squeeze out the excess moisture. OR In a very small saucepan add 2 tablespoons water and sprinkle the gelatine on top, let stand for about 1 minute to soften. Heat the gelatine mixture over low heat until it has dissolved, remove the pan from heat.
In a medium pot add the cream, vanilla and sugar, heat on medium until very hot, but do not boil. Remove the pot from the heat and add the gelatine stir until dissolved. Let sit approximately 5-7 minutes, stir and let cool.
Add the Panna Cotta Mixture to the completely cooled pie crust (mixture will be very runny), refrigerate until firm approximately 4-5 hours or overnight. Top with fresh berries or Berry Sauce. Enjoy!
BERRY SAUCE
In a small pot add the berries, water and honey, heat on medium until boiling, squish the berries gently with a fork, turn the heat down and simmer for approximately 5-7 minutes. Let cool it will thicken while cooling. It can also be refrigerated until ready to use.
Notes
To use gelatine leaves - Soak the gelatine leaves in a bowl of cold water (about 1 cup per leaf), let them sit for about 10 minutes, then gently wring out the excess water before adding to the recipe, the water should be tossed. In the summer I love to serve this with a slightly sweet berry topping, but you could also serve it with a fresh berries such as blueberries, strawberries or fresh peach or apricot slices. If you want to skip the fruit, how about a dollop of whipped cream with chocolate shavings or even a simple chocolate ganache (recipe in the post).This is definitely a make ahead dessert. It can be made the day or morning before serving, since it needs at least 5-6 hours of chilling time. Be sure to plan ahead to make sure it has enough time to chill. It should never be chilled in the freezer.The Panna cotta tart should be tightly covered with plastic wrap or conserved in an airtight container, then stored in the refrigerator. It will keep for 3-4 days if properly stored.