Strawberry tart and Clémence basil

Ingredients

For 8 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

Method

1. 1.Put the basil leaves in the cold cream and let infuse at least 2 hours.
2. 2.Hydrate gelatin in cold water for 20 minutes.
3. 3.Melt the white chocolate.
4. 4.Heat liquid cream and pour over white chocolate and rehydrated gelatin and mix well.
5. 5.Add the cold cream to remove basil leaves.
6. 6.Mix with the diving mixer, film in touch and set aside in the fridge overnight.
7. 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. 8.Add egg at minimum speed and stop when the dough is homogeneous.
9. 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. 10.Refrigerate for several hours or overnight, and spend 15-20 minutes in the freezer before cooking.
11. 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. 12.Mix powders and ointment butter.
13. 13.Add eggs and mix. Add zests and mix.
14. 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. 15.Heat the raspberry purée and glucose over medium heat until it smokes.
16. 16.Pour the sugar and pectin mixture into rain by whipping.
17. 17.Bring to a boil whipped and cook 20 seconds from the boil.
18. 18.Out of the heat, add lemon juice and mix. Film in contact and set aside in the fridge. Mix before use.
19. 19.Mount the whipped ganache and coat the pre-cooked pie bottom with the almond cream in a uniform layer.
20. 20.Mix the confit and garnish the pie at height.
21. 21.Cut fresh strawberries into slices and place on the pie. Stir in neutral napkin to protect them and have some fresh basil leaves.