Make the shortcrust pastry by mixing the sugar and egg, then add the lemon zest and vanilla extract. Add the flour, and finally incorporate the cold butter. Form the dough into a ball and let it rest in the fridge for about 30 minutes.

Take a springform pan and line the bottom with the pastry dough (prick it with a fork). Place parchment paper on top and add coarse salt or dried beans as weights. Bake for 20–25 minutes at 350°F (180°C) in a convection oven.

Meanwhile, prepare the panna cotta by pouring the cream, sugar, and vanilla into a small saucepan. Soften the gelatin in water, squeeze out the excess, and add it to the hot cream. Pour the warm mixture over the tart base and refrigerate for 2–3 hours until set.

Prepare the white chocolate cream by melting the chocolate in a double boiler. Heat the milk with the sugar and vanilla, then add the softened and squeezed gelatin. Gradually add the hot milk to the melted chocolate.

Mix the cream well, then add the liquid cream at the end.

Refrigerate the namelaka cream until set. The next day, spread the cream over the tart and dust with cocoa powder.

Finish with chocolate decorations.