Saturday 04 December 2021
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Strawberry, Rhubarb and Basil Tart

FOR THIS RECIPE



  • To make 3 tarts

RECIPE STEPS

1/ Almond sweet shortcrust pastry

INGREDIENTS

  • 145 g butter
  • 85 g icing sugar
  • 55 g ground almonds
  • 55 g whole egg
  • 2 g fine salt
  • 200 g flour

Put the softened butter in a bowl, then add the icing sugar and ground almonds.

Temper the eggs with the salt at 20 °C, then add to the mixture.

Add the flour and mix. Stop mixing once everything is evenly combined.

Leave to rest for 2 hours in the fridge.

Roll out the dough into a disc 2.5 to 3 mm thick. Prick it with a fork and then use it to line a buttered and floured tart ring.

Bake in a fan oven at 155 °C for about 20 minutes.


2/ To make the rhubarb compote and semolina cream filling - Rhubarb compote

INGREDIENTS

  • 200 g rhubarb
  • 80 g brown sugar
  • 20 g butter
  • 3 g 200 bloom gelatine (1.5 sheets of gelatine)
  • 18 g water for the gelatine

Cut the rhubarb into 2 cm sections

Cook in a saucepan, then add the gelatine once the compote is cooked.

Pour into 14 cm diameter × 1.5 cm deep flexipan moulds

Freeze


3/ Vanilla semolina cream

INGREDIENTS

  • 220 g milk
  • 10 g butter
  • 1 vanilla pod
  • 1 egg yolk
  • 30 g honey
  • 2 g 200 bloom gelatine (1 sheet of gelatine)
  • 13 g water for the gelatine
  • 55 g 35% cream, whipped

Cook the semolina for 5 minutes with the milk, butter and scraped-out vanilla pod. Then add the gelatine, egg yolk and honey. Cool to 35 °C, then add the whipped cream. Pour about 100 g over the frozen rhubarb compote, smoothing with a palette knife. Return to the freezer.


4/ Strawberry jelly

INGREDIENTS

  • 530 g strawberries, cut up
  • 7 g pectin for coating
  • 75 g sugar
  • 6 g 200 bloom gelatine (3 sheets)
  • 36 g water for the gelatine
  • 20 g lemon juice (1 lemon)

Heat the strawberries, add the pectin mixed with the sugar, and cook for 2 minutes.

Remove from the heat, add the lemon juice and gelatine and then set aside in a cool place.


5/ Basil meringue

INGREDIENTS

  • 60 g egg white (2 pieces)
  • 90 g sugar
  • 1.5 g basil

Whisk the egg whites, add a little sugar right at the start then, once the meringue is nearly fully whisked, add the remaining sugar. Whisk for a further 30 seconds to 1 minute, then incorporate the finely chopped basil leaves.


6/ Assembly and finishing touches

Divide the strawberry jelly between the 3 tart bases (approx. 160 g)

Coat the rhubarb insert with neutral coating.  Then lay the insert in the centre of the strawberry jelly. Make the basil meringue. Prepare a piping bag with a Saint Honoré nozzle, then pipe the meringue around the insert.

 

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