Mix all the pastry ingredients together to get a sandy texture, adding the food coloring gradually to reach the desired shade.

Add a tablespoon of water and work the dough with your hands until smooth (if using a stand mixer, use the paddle attachment).

Roll the dough between two sheets of baking paper to a thickness of 3 mm and chill in the fridge for at least an hour.

Line a metal ring (18 cm diameter) with the pastry and leave in the freezer for at least an hour.

Bake in the oven at 160º for 25 minutes.

Chop the chocolate and pour boiling cream over it, mix, then add the granola.

Pour the ganache into the pastry shell and leave in the fridge.

Rehydrate the gelatine in cold water.

Heat 50 g of cream without bringing it to a boil, then melt the gelatine into it, whisking.

In a bowl, mix the spreadable cream cheese with the Prosecco, the seeds of a vanilla pod, and finally the icing sugar.

Combine the cream and gelatine mixture into the cheese mixture, stirring.

Whip the remaining 30 g of cream and fold it gently into the mixture.

Pour the cream over the ganache layer and leave in the fridge for at least 4 hours.

Decorate with red berries and a bow made of sugar paste.