In a medium mixing bowl, combine the biscuit crumbs and spice. Add the melted butter and mix well to coat the biscuits.
Press the mixture firmly into the bottom of a 22-24cm springform baking pan. Refrigerate the base while you make the filling.
In a small bowl, combine the water and gelatin powder and let it sit until the gelatin blooms.
In a small saucepan, heat the milk, sugar, and vanilla over medium heat, stirring continuously until steaming but not boiling.
Remove from the heat and stir in the bloomed gelatin and whisk well until it’s fully dissolved. Mix in the thickened cream.
Pour the mixture into the chilled tart shell and refrigerate for 1 hour, or until it’s set and no longer wobbly.
To make the jelly layer, heat the pomegranate or cranberry juice in a saucepan. Place the spice in an infuser bag and add it to the pan, let it infuse over low-medium heat for about 15 minutes. Make sure not to boil the liquid.
Stir in the gelatin powder until it’s completely dissolved, then take it off the heat. Let the mixture cool for 5-10 minutes before pouring it over the set panna cotta layer. Refrigerate the tart for 2 hours or until fully set.
Garnish the tart with fresh berries and mint leaves and serve
