Clémence's Strawberry and Basil Tart

Ingredients

8 servings

• 50 g white couverture chocolate
• 1.5 g powdered gelatin
• 9 g cold water
• 111 g hot liquid cream 30% fat
• 111 g cold liquid cream 30% fat
• 96 g unsalted butter
• 91 g sifted icing sugar
• 1 g fine salt
• 182 g flour
• 52 g potato starch
• 27 g almond powder
• 1 egg
• 100 g icing sugar
• 100 g unsalted butter
• 2 eggs
• 100 g almond powder
• lime zest
• 143 g red berries
• 18 g glucose
• 21 g sugar
• 3 g pectin
• 14 g lemon juice
• fresh strawberries
• fresh basil
• neutral glaze

Steps

1. 1

   Place the basil leaves in the cold cream and let infuse for at least 2 hours.

2. 2

   Hydrate the gelatin in cold water for 20 minutes.

3. 3

   Melt the white chocolate.

4. 4

   Heat the heavy cream and pour it over the white chocolate and rehydrated gelatin and mix well.

5. 5

   Add the cold cream while straining to remove the basil leaves.

6. 6

   Blend with an immersion blender, cover with plastic wrap touching the surface, and refrigerate overnight.

7. 7

   In a stand mixer with the paddle attachment: mix powdered sugar, butter, salt, flour, potato starch, and almond flour at minimum speed to create a sandy texture. There should be no pieces of butter left.

8. 8

   Add the egg at minimum speed and stop when the dough is homogeneous.

9. 9

   Remove the dough and roll it out between two sheets of guitar paper or parchment paper to a thickness of 3mm. Reserve for 30 minutes in the freezer, then line a buttered tart ring. Prick the bottom of the tart with a fork.

10. 10

    Let it rest in the refrigerator for several hours or overnight, and place in the freezer for 15-20 minutes before baking.

11. 11

    Preheat the oven to 200°C. Put in the oven and lower to 150°C. Bake for 15-20 min, with or without baking weights on the tart base.

12. 12

    Mix the powders and the softened butter.

13. 13

    Add the eggs and mix. Add the zests and mix.

14. 14

    Pipe to 1/3 of the tart's height and bake for 10 min at 160°C. Cool. Brush with egg yolk and bake for 5 min at 160°C.

15. 15

    Heat the raspberry puree and glucose over medium heat until steaming.

16. 16

    Pour the sugar and pectin mixture in a steady stream while whisking.

17. 17

    Bring to a boil while whisking and cook for 20 seconds from the boil.

18. 18

    Off the heat, add lemon juice and mix. Cover with plastic wrap touching the surface and refrigerate. Blend before use.

19. 19

    Whip the ganache and spread an even layer over the bottom of the pre-baked tart base with the almond cream.

20. 20

    Blend the confit and fill the tart to the top.

21. 21

    Cut fresh strawberries into slices and arrange them on the tart. Coat with neutral glaze to protect them and add a few fresh basil leaves.