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1
In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes.
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2
Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
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3
Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally.
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4
Reduce heat to medium-low; add the gelatin mixture.
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5
Cook, stirring, until the gelatin and sugar are dissolved.
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6
Remove from heat.
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7
Whisk in the creme fraiche and vanilla.
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8
Pour into a medium bowl set in an ice-water bath.
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9
Let cool completely, stirring occasionally.
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10
Divide the mixture among the ramekins.
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11
Refrigerate until set, about 3 hours, or up to 1 day.
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12
Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top.
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13
Divide the dough into 6 pieces.
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14
One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface.
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15
Press each into a tart ring; trim flush with the top edge of the ring.
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16
Refrigerate the tart shells until cold, about 30 minutes.
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17
Preheat the oven to 375F.
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18
Prick the bottoms of the tart shells all over with fork.
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19
Line each with parchment, and fill with pie weights or dried beans.
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20
Bake until the edges are golden, about 18 minutes.
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21
Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes.
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22
Let cool on a wire rack.
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23
Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes.
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24
Let cool slightly.
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25
Unmold the panna cottas: Dip the ramekins in warm water; pat dry.
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26
Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell.
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27
Top with berries and sauce.
