Strawberry and Basil Tart
Strawberry and Basil Tart
Ingredients
For the Sweet Almond Shortcrust
- 150 g all-purpose flour
- 50 g almond flour
- 75 g granulated sugar
- 100 g unsalted butter, cold, cubed
- 1 large egg
For the Strawberry Compote
- 250 g fresh strawberries, hulled and chopped
- 50 g granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Gelée
- 200 g fresh strawberries, hulled
- 30 g granulated sugar
- 5 g gelatin powder, bloomed in 2 tablespoons cold water
For Assembly and Garnish
- 200 g basil diplomat cream, prepared (recipe not provided, refer to external source)
- 150 g fresh strawberries, sliced or halved, for garnish
- 1 handful micro basil, for garnish
- 150 ml heavy cream, for whipped chantilly
- 1 tablespoon powdered sugar, for whipped chantilly
Instructions
- 1
Prepare the Sweet Almond Shortcrust: In a large bowl, whisk together the all-purpose flour, almond flour, and granulated sugar. Add the cold, cubed butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg and mix until a dough just forms. Do not overmix.
⏱️ 15 min
- 2
Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
⏱️ 30 min
- 3
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Carefully transfer the dough to a 20 cm (8 inch) tart mold (e.g., Silikomart Professional tart kit mold), pressing it gently into the sides and bottom. Trim any excess dough. Prick the bottom of the tart shell with a fork.
⏱️ 15 min
- 4
Preheat your oven to 180°C (350°F). Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 10-15 minutes, or until the crust is golden brown. Let cool completely on a wire rack, then carefully unmold.
⏱️ 30 min•🌡️ 180
- 5
Prepare the Strawberry Compote: In a medium saucepan, combine the chopped fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the strawberries have softened and the mixture has thickened to a compote consistency. Remove from heat and let cool completely.
⏱️ 20 min
- 6
Prepare the Strawberry Gelée: Bloom the gelatin powder in 2 tablespoons of cold water and set aside. In a blender, puree the hulled fresh strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired.
⏱️ 10 min
- 7
Pour the strawberry puree into a small saucepan. Add the granulated sugar and gently heat over low heat, stirring until the sugar is dissolved. Remove from heat and stir in the bloomed gelatin until fully dissolved. Do not boil.
⏱️ 5 min
- 8
Pour the warm gelée mixture into a shallow dish or mold (e.g., a small square pan lined with plastic wrap) to a thickness of about 0.5 cm (1/4 inch). Chill in the refrigerator for at least 2 hours, or until completely set and firm. Once set, cut the gelée into desired shapes (e.g., small squares or circles).
⏱️ 120 min
- 9
Prepare the Whipped Chantilly: In a cold bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
⏱️ 5 min
- 10
Assemble the Tart: Place the cooled sweet almond shortcrust on your serving dish. Pipe or spread a generous layer of the prepared basil diplomat cream into the bottom of the tart shell.
⏱️ 10 min
- 11
Gently spread a layer of the cooled strawberry compote over the basil diplomat cream.
⏱️ 5 min
- 12
Arrange the sliced or halved fresh strawberries decoratively on top of the compote. Carefully place the cut strawberry gelée pieces among the fresh strawberries.
⏱️ 10 min
- 13
Pipe or dollop the whipped chantilly cream onto the tart, filling any gaps and adding height and visual appeal.
⏱️ 5 min
- 14
Garnish the tart with micro basil leaves for freshness and a pop of color. Serve immediately or chill until ready to serve.
⏱️ 5 min
Kitchen Tools
Strawberry and Basil Tart
For the Sweet Almond Shortcrust
- 150 g all-purpose flour
- 50 g almond flour
- 75 g granulated sugar
- 100 g unsalted butter, cold, cubed
- 1 large egg
For the Strawberry Compote
- 250 g fresh strawberries, hulled and chopped
- 50 g granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Gelée
- 200 g fresh strawberries, hulled
- 30 g granulated sugar
- 5 g gelatin powder, bloomed in 2 tablespoons cold water
For Assembly and Garnish
- 200 g basil diplomat cream, prepared (recipe not provided, refer to external source)
- 150 g fresh strawberries, sliced or halved, for garnish
- 1 handful micro basil, for garnish
- 150 ml heavy cream, for whipped chantilly
- 1 tablespoon powdered sugar, for whipped chantilly
Instructions
- 1
Prepare the Sweet Almond Shortcrust: In a large bowl, whisk together the all-purpose flour, almond flour, and granulated sugar. Add the cold, cubed butter and cut it into the dry ingredients using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Add the egg and mix until a dough just forms. Do not overmix.
⏱️ 15 min - 2
Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
⏱️ 30 min - 3
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Carefully transfer the dough to a 20 cm (8 inch) tart mold (e.g., Silikomart Professional tart kit mold), pressing it gently into the sides and bottom. Trim any excess dough. Prick the bottom of the tart shell with a fork.
⏱️ 15 min - 4
Preheat your oven to 180°C (350°F). Line the tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 10-15 minutes, or until the crust is golden brown. Let cool completely on a wire rack, then carefully unmold.
⏱️ 30 min•🌡️ 180 - 5
Prepare the Strawberry Compote: In a medium saucepan, combine the chopped fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for 10-15 minutes, or until the strawberries have softened and the mixture has thickened to a compote consistency. Remove from heat and let cool completely.
⏱️ 20 min - 6
Prepare the Strawberry Gelée: Bloom the gelatin powder in 2 tablespoons of cold water and set aside. In a blender, puree the hulled fresh strawberries until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired.
⏱️ 10 min - 7
Pour the strawberry puree into a small saucepan. Add the granulated sugar and gently heat over low heat, stirring until the sugar is dissolved. Remove from heat and stir in the bloomed gelatin until fully dissolved. Do not boil.
⏱️ 5 min - 8
Pour the warm gelée mixture into a shallow dish or mold (e.g., a small square pan lined with plastic wrap) to a thickness of about 0.5 cm (1/4 inch). Chill in the refrigerator for at least 2 hours, or until completely set and firm. Once set, cut the gelée into desired shapes (e.g., small squares or circles).
⏱️ 120 min - 9
Prepare the Whipped Chantilly: In a cold bowl, whip the heavy cream with powdered sugar until soft peaks form. Set aside.
⏱️ 5 min - 10
Assemble the Tart: Place the cooled sweet almond shortcrust on your serving dish. Pipe or spread a generous layer of the prepared basil diplomat cream into the bottom of the tart shell.
⏱️ 10 min - 11
Gently spread a layer of the cooled strawberry compote over the basil diplomat cream.
⏱️ 5 min - 12
Arrange the sliced or halved fresh strawberries decoratively on top of the compote. Carefully place the cut strawberry gelée pieces among the fresh strawberries.
⏱️ 10 min - 13
Pipe or dollop the whipped chantilly cream onto the tart, filling any gaps and adding height and visual appeal.
⏱️ 5 min - 14
Garnish the tart with micro basil leaves for freshness and a pop of color. Serve immediately or chill until ready to serve.
⏱️ 5 min