Steps

• Take a sheet of paper slightly larger than your hands, fold it in half, the closed part should be on the right, the open part on the left. Now place your left hand on top, making sure to slightly extend the index finger and thumb outside the paper. Draw the outline of your hand with a pencil and cut it out with scissors.

  

• Take a sheet of parchment paper, place the hand shape cut out of paper on top, trace the outline of the hands on the parchment paper, and cut it out with scissors.

  

• Place all the ingredients on a work surface, start kneading, and then add the flour. Knead all the ingredients, not too much, it should be worked quickly. Wrap it in cling film and place it in the fridge for about half an hour.

  

• Take the shortbread out of the fridge, roll it out on a sheet of parchment paper with a rolling pin to a height of about three-quarters of an inch, place the hands cut out of parchment paper on top, and cut along the edges with a sharp knife. Do not cut the heart in the middle, as this will be the base of your tart. Place in the freezer for about half an hour, placing the form with the parchment paper on a cutting board.

  

• Meanwhile, re-knead and roll out the remaining shortbread dough to a thickness of about three-quarters of an inch and make strips about three-quarters of an inch wide. Take the mold out of the freezer and cover the entire outline of the hands. Try not to let it thaw, otherwise, it will deform and not hold its original shape. Now put the hands back in the freezer for about half an hour. To prevent the edges from collapsing, place sheets of parchment paper or aluminum around the edges to hold them up.

  

• Bake at 340°F for about 20 minutes, checking during baking, as it depends a lot on your oven. Immediately after placing it in the oven, check if the edges are collapsing; if they are, adjust them by setting the parchment paper or aluminum, being careful not to burn yourself!

  

• On a pastry board, place the flour in a well, add the softened butter cut into pieces, and start rubbing. Now add the sugar, egg whites, and mix well. You need to obtain a soft, malleable dough, easy to roll out. Wrap the shortbread in cling film and place it in the fridge for about half an hour.

  

• Take the shortbread out of the fridge, roll it out on a sheet of parchment paper, with a rolling pin to a height of about three-quarters of an inch, place the parchment paper with the hand drawing on top, and cut around the edges with a very sharp knife, but not right on the line, leave a little space. Place the mold rested on the parchment paper on a cutting board and freeze for about half an hour.

  

• Also cut out the decorations, flowers, leaves, the word ‘mom’, you can let your creativity run wild. Bake at 340°F for about 10-12 minutes. Always check during baking. This will be the lid of your tart.

  

• Put the cream, washed and chopped strawberries, sugar in a saucepan, and heat. Now add the gelatin soaked in cold water and squeezed, stir for a few minutes, and then remove from heat. Let it cool slightly. Now take the tart base, spread the bottom with orange marmalade and place the panna cotta on top. Let it chill in the fridge for about two hours.

  

• Wash, chop, and blend the strawberries, put them in a bowl and slightly warm them in the microwave. Add the previously soaked and squeezed gelatin to the strawberries and let it dissolve in the blended strawberries. Cover the layer of panna cotta and put it back in the fridge to cool.

  

• Once cooled, you can color the flowers, leaves, and writing as you like. I used liquid food colorings, which I mixed with powdered sugar to make them more pasty. Be very careful when handling the lid, it is quite delicate and may break easily. Attach the decorations with a mixture of powdered sugar softened with a few drops of water.

  
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