Easy recipe for Strawberry & basil tart

Strawberry & basil tart

Here I am again with a lovely seasonal strawberry basil tart. Of course, if you don't like basil or this combination, you can replace it with mint, vanilla... This tart has no difficult elements to make, but you should start the day before, starting with the crust, then the basil infusion for the diplomate cream and if possible the strawberry and basil compote so that it is cold when you put it together. In this way, the next day you will only have to bake the tart and make the diplomate cream before proceeding to the assembly. You know everything, you can take out your rolling pin!

Prep time : 1h15 + 2h and 1 night rest + about 40 minutes cooking
For an 18cm tart :

Almond crust :

50g egg (1 medium egg)

60g butter

90g icing sugar

30g almond powder

1g salt

180g T55 flour

50g potato starch

You'll have too much, but you can freeze the rest of the dough for the next tart.

Cream the butter with the icing sugar, almond powder and salt.

Then add the egg, whisking well, then add the flour and potato starch.

Mix as little as possible until a homogeneous paste is obtained. Put a plastic wrap on it and place it in the fridge for at least 2 hours.

Spread the dough on 2 to 3mm thick, then put it in a buttered tart circle. Place the tart base in a cool place for the night or even 24 hours.

Strawberry-basil compote :

300g strawberries

40g sugar

14g lemon juice

3g basil leaves

Put all the ingredients except the basil in a saucepan and cook over low heat, stirring regularly, until the mixture thickens, like a jam.

Remove from the heat, add the chopped basil and leave to cool completely.

Almond cream :

30g egg

50g almond powder

40g icing sugar

5g cornstarch

5g amaretto or bitter almond extract

40g butter

3g basil leaves

Mix the softened butter with the icing sugar, almond powder and cornstarch.

Then add the egg, then the amaretto and chopped basil. Set aside.

Diplomate cream :

88g milk

6g basil

65g full cream

80g eggs

30g sugar

18g cornstarch

120g whipped cream

The day before, chop the basil and put it in the milk.

Put a plastic wrap on the mixture and let it infuse overnight. The next day, filter the mixture, then pour the infused milk into a saucepan with the liquid cream and bring to the boil.

Whisk the eggs with the sugar and cornflour, then pour half of the liquid over them.

Return to saucepan and cook over medium heat, whisking constantly until thickened.

Pour into a container, put a plastic wrap on contact and allow to cool.

When the pastry cream is cold, whip it to relax it, then gently add the whipped cream with a spatula.

Put the diplomat cream in a piping bag fitted with a 2cm plain tip.

Cooking and assembly :

1 egg

Some basil leaves

About 300g strawberries

Preheat the oven to 165°C, then bake the tart crust for about 15 minutes.

Then spread in the almond cream and add a few pieces of strawberry.

Return to the oven for 15 minutes.

Next, whisk the egg with a few drops of water or cream and spread the mix with a brush around the edge of the tart. Put it back in the oven for 5 minutes. At the end of baking, the tart should be well browned.