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Strawberry basil tartelette

This tartlet, served lukewarm, is made of shortcrust pastry filled with a basil appareil and decorated with red fruit and tomato.By Bart de Gans.

Ingredients

4gFine salt
180gPowdered sugar
60gAlmond powder
420gWeak flour
50gCocoa powder
240gDry butter 84%
100gWhole eggs

80gBasil
160gParmesan cheese
10gSalt
790gWhole eggs
5.5gFresh pepper
790gCream

Basil oil
Sushi vinegar
green apple purée
Lime juice

Preparation

  1. Make a shortcrust pastry from the diced cold butter and the powders using a flat beater.
  2. Add the cold eggs when no lumps are visible and mix until a homogeneous dough forms.
  3. Place in the refrigerator or spread out immediately.

  1. Blend the basil together with the eggs, salt, and cheese in a food processor and, when well mixed, add the cream.

  1. Mix green apple purée with sushi vinegar and lime juice.
  2. Add the basil oil and prepare a nice vinaigrette.

  1. Make a shortcrust pastry and line a 5 cm diameter mold with the dough.
  2. Add the appareil and bake the whole at 180°C.
  3. For decoration, you can use red fruit, tomatoes, and sprigs of basil.