Summer in a bite! Gulf News Food Show's Strawberry and Basil Tart

Summer in a bite! Gulf News Food Show's Strawberry and Basil Tart

A fresh fruit pastry recipe with tangy marmalade and Chantilly cream

Strawberry and basil tart Video Credit: Anas Thacharpadikkal/ Gulf News

Cooking time: 1 hour

Preparation time: 20 minutes

Serves: 6


Linzer dough

150 gms Butter

95 gms Icing sugar

30 gms Almond powder

1 gm Salt

58 gms Fresh eggs

250 gms Flour

Strawberry marmalade

100 gms Strawberry puree

100 gms Strawberries, chopped

12 gms Brown sugar

6 gms Pectin NH (optional)

8 gms Lemon juice

Basil Chantilly cream

100 ml Hot cream

35 gms Sugar

25 gms Gelatin

25 gms Basil (fresh)

200 gms Cream cheese

200 gms Cold cream


Linzer dough

Mix the icing sugar, salt, and almond powder in a bowl.

Add the soft butter and mix well.

Beat in the fresh eggs and then gradually add the flour.

Once the dough is formed, chill it in the refrigerator for 20 minutes.

Roll out the dough to approximately 2 mm thickness between two sheets of baking paper.

Cut the dough into rounds using a cookie cutter.

Place the rounds on a baking sheet and bake at 150°C for around 15 minutes.

Strawberry marmalade

Combine the strawberry puree, chopped strawberries, brown sugar, and Pectin NH in a saucepan.

Cook the mixture over a medium flame, stirring constantly until it thickens.

Remove from heat and stir in the lemon juice.

Allow the marmalade to cool. Keep aside.

Basil Chantilly cream

Heat the hot cream and sugar over a medium flame in a small saucepan until the sugar dissolves.

Remove from heat and add the gelatin, stirring until dissolved.

Add the fresh basil and allow it to infuse for 20 minutes.

In a separate bowl, combine the cream cheese and cold cream.

Strain the infused cream into the cream cheese mixture and refrigerate for 24 hours.

After chilling, whip the mixture until stiff peaks form and keep aside.


Once the dough rounds have cooled, spread a layer of the strawberry marmalade on top of each one.

Pipe or spoon the basil Chantilly cream on top of the marmalade. Garnish with fresh strawberries and basil leaves.


1. To make strawberry puree, blend strawberries, sugar, and lemon juice until smooth. Store in a sealed container in the refrigerator or freeze for later use. Remember to use a 500-gram package of ripe strawberries, cleaned and diced, two tablespoons of white sugar (or more to taste) and one tablespoon of lemon juice.

The strawberry season is here, and this fresh fruit is perfect for summer pastries. The infused basil adds a nice flavour. The freshness of the basil, combined with the sweet and sour taste of the strawberry, creates a delightful combination that will melt in your mouth. It's easy to make at home. Give it a try, and you won't be disappointed.

- Chef Nicolas Lambert is the Senior Executive Pastry Chef at Four Seasons Resort at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre.

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