Strawberry tart and Clémence basil

Name: Strawberry tart and Clémence basil
Yield: 8 servings
Cuisine: Dessert
Ingredients: 50 g white covered chocolate; 1.5 g gelatin powder; 9 g cold water; 111 g liquid cream 30% MG hot; 111 g liquid cream 30% MG cold; 96 g of sweet butter; 91 g sieved ice sugar; 1 g of fine salt; 182 g flour; 52 g potato starch; 27 g of almond powder; 1 eggs; 100 g of icing sugar; 100 g of sweet butter; 2 eggs; 100 g almond powder; lemon zest; 143 g of red fruit; 18 g glucose; 21 g sugar; 3 g of pectin; 14 g lemon juice; fresh strawberries; fresh basil; neutral marking

servings: 8 servings
Dish type: Dessert

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Contains tree nutsContains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Ingredients

servings

50 g 50 g white covered chocolate
1,5 g 1.5 g gelatin powder
9 g 9 g cold water
111 g 111 g liquid cream 30% MG hot
111 g 111 g liquid cream 30% MG cold
96 g 96 g of sweet butter
91 g 91 g sieved ice sugar
1 g 1 g of fine salt
182 g 182 g flour
52 g 52 g potato starch
27 g 27 g of almond powder
1 1 eggs
100 g 100 g of icing sugar
100 g 100 g of sweet butter
2 2 eggs
100 g 100 g almond powder
lemon zest
143 g 143 g of red fruit
18 g 18 g glucose
21 g 21 g sugar
3 g 3 g of pectin
14 g 14 g lemon juice
fresh strawberries
fresh basil
neutral marking

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This recipe is broken down into 14 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Put the basil leaves in the cold cream and let infuse at least 2 hours.
2
Hydrate gelatin in cold water for 20 minutes.
3
Melt the white chocolate.
4
Heat liquid cream and pour over white chocolate and rehydrated gelatin and mix well.
5
Add the cold cream to remove basil leaves.
6
Mix with the diving mixer, film in touch and set aside in the fridge overnight.
7
To the sheet robot: mix at minimum speed icing sugar, butter, salt, flour, PDT starch, and almond powder for sanding. There must be no more pieces of butter.
8
Add egg at minimum speed and stop when the dough is homogeneous.
9
Dispose of the dough and spread between two sheets of guitar paper or sulfurized over a thickness of 3mm. Set aside for 30 minutes in the freezer and then fill the buttered pie circle. Stitch the pie bottom with the fork.
10
Refrigerate for several hours or overnight, and spend 15-20 minutes in the freezer before cooking.
11
Preheat oven to 200°. Bake and lower to 150°. Cook 15-20 min, with or without cooking balls on the bottom of the pie.
12
Mix powders and ointment butter.
13
Add eggs and mix. Add zests and mix.
14
Poach at 1/3 of the pie height and cook 10 min at 160°. Cool. Dorm with egg yolk and cook 5 min at 160°C.
15
Heat the raspberry purée and glucose over medium heat until it smokes.
16
Pour the sugar and pectin mixture into rain by whipping.
17
Bring to a boil whipped and cook 20 seconds from the boil.
18
Out of the heat, add lemon juice and mix. Film in contact and set aside in the fridge. Mix before use.
19
Mount the whipped ganache and coat the pre-cooked pie bottom with the almond cream in a uniform layer.
20
Mix the confit and garnish the pie at height.
21
Cut fresh strawberries into slices and place on the pie. Stir in neutral napkin to protect them and have some fresh basil leaves.

Source : marmiton

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