• Use a fork to poke some wholes in the tart shells and pre-bake it according to the instructions on the box
• In a small saucepan, warm the milk (not to a boil) with the tea and lemon zest. Once the milk is hot, remove from the heat and let it sit until the liquid is fully cooled
• Strain the tea from the milk and in the same saucepan (I am one for reusing pans to lessen the number of dishes I have to wash), add cream, sugar and gelatin. Mix with a whisk until combined. Heat the mixture on medium-low until all ingredients have dissolved.
• Remember not to bring the liquid to a boil and to constantly whisk
• Pour mixture in a cup or bowl that can be used to pour easily and let it fully cool. As the mixture cools, occasionally whisk the mixture
• Melt chocolate. I put it in the microwave, 30 secs at a time till I got the right melted consistency
• Place baked and cooled tart shells on a tray
• Using a teaspoon pour some of the white chocolate as a thin layer on the bottom of the tarts
• Pour the panna cotta mixture into each shell
• Place in fridge and let it set. Should take approximately 3-4 hrs (I had to take it out early as I misjudged how much time I needed for these before bringing them for Easter dinner) or for best results overnight
• Once set, slice up some Figs (or any fruit of your liking), add some chocolate covered espresso beans and drizzle some of that melted white chocolate on top

Enjoy, Eat well and Be Merry!