Step 1

In a medium mixing bowl, combine the biscuit crumbs and spice. Add the melted butter and mix well to coat the biscuits.

Step 2

Press the mixture firmly into the bottom of a 22-24cm springform baking pan. Refrigerate the base while you make the filling.

Step 3

In a small bowl, combine the water and gelatin powder and let it sit until the gelatin blooms.

Step 4

In a small saucepan, heat the milk, sugar, and vanilla over medium heat, stirring continuously until steaming but not boiling.

Step 5

Remove from the heat and stir in the bloomed gelatin and whisk well until it’s fully dissolved. Mix in the thickened cream.

Step 6

Pour the mixture into the chilled tart shell and refrigerate for 1 hour, or until it’s set and no longer wobbly.

Step 7

To make the jelly layer, heat the pomegranate or cranberry juice in a saucepan. Place the spice in an infuser bag and add it to the pan, let it infuse over low-medium heat for about 15 minutes. Make sure not to boil the liquid.

Step 8

Stir in the gelatin powder until it’s completely dissolved, then take it off the heat. Let the mixture cool for 5-10 minutes before pouring it over the set panna cotta layer. Refrigerate the tart for 2 hours or until fully set.

Step 9

Garnish the tart with fresh berries and mint leaves and serve