Summer in a bite! Gulf News Food Show's Strawberry and Basil Tart
A fresh fruit pastry recipe with tangy marmalade and Chantilly cream
Cooking time: 1 hour
Preparation time: 20 minutes
Serves: 6
Ingredients:
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
Method
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.
Assemble
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.
Tips
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.
Do you have a favourite recipe to share? Write to us at food@gulfnews.com.
Sign up for the Daily Briefing
Get the latest news and updates straight to your inbox
