Strawberry basil tart
Strawberry basil tart
This eye-catching dessert uses the pink and white rosette from our new Dobla range.
Strawberry basil compote ingredients
- Leonce Blanc strawberry puree : 300g
- caster sugar : 100g
- gelatine : 13g
- water : 52g
- frozen strawberry IQF : 130g
- basil leaf : 8g
Strawberry basil compote method
- Wash the basil leaf and dry it with kitchen towel.
- Infuse the basil and strawberry puree overnight.
- Warm the puree with sugar to 45°C to dissolve all sugar.
- While warm, pour to IQF and add in gelatin solution.
Vanilla cream ingredients
- milk : 150g
- whipping cream : 120g
- Norohy vanilla pod : 1 pc
- egg yolk : 120g
- sugar : 90g
- gelatin : 10g
- Italian meringue : 120g
- cold water : 40g
- whipped cream : 135g
- lime juice and zest : 2g
Vanilla cream method
- Mix and cook until 83°C.
- Wait for the mix to cool down and fold in the Italian meringue, lime zest and lime juice.
- Lastly, fold in whipped cream and the gelatin solution.
Strawberry pain de genes ingredients
- marzipan : 500g
- whole eggs : 250g
- cake flour : 50g
- melted butter : 120g
- frozen strawberry : 100g
Strawberry pain de genes method
- Blend all ingredients well and whisk it until fluffy.
- Spread on the tray and sprinkle frozen small cubes of strawberries.
- Bake at 170ºC for 12 minutes.
Almond crust ingredients
- icing sugar : 80g
- unsalted butter : 110g
- eggs : 40g
- ground almond : 40g
- cake flour : 200g
Almond crust method
- Sieved all dry ingredients together, add in cold butter and mix until sandy.
- Lastly add in the flour and mix well.
- Bake with 160ºC for approximately 20 min.
- Reserve to use.
Almond crust tart ingredients
- almond crust (recipe above) : 400g
- unsalted butter : 140g
Almond crust tart method
- Crush the baked short crust with rolling pin and paddle.
- Mix well with the melted butter.
- Press into the ring and bake for 170ºC for 10 min.
- Cool down and keep in freezer.
- To serve
- Fill the tart with the compote, layer the vanilla cream and top with the strawberry pain de genes.
- Add on the Dobla white chocolate rosette and finish with a whole strawberry.
Products from the recipe
Caramanfruit strawberry ambient fruit puree - 1kg
Regular price
£5.61
Sale price
£5.61
Regular price
£5.72
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