Strawberry and panna cotta tart with basil

Step 1/5

• 37½ g butter (cold)
• 20 g sugar
• ⅓ egg yolks
• 37½ g flour
• 20 g ground almonds
• ⅛ tsp salt

• rolling pin
• parchment paper
• tart pan (12 in., with removable bottom)
• bench scraper
• pie weights

Preheat the oven to 200°C/390°F. For the almond shortcrust, knead the cold butter, sugar, egg yolk, flour, ground almonds and salt into a dough, form into a ball and chill for approximately 10 minutes. Roll out the chilled dough with a rolling pin until approximately 5 mm thin and line the tart tin (28 cm) with it. If necessary, cut off the excess edges and prick the base all around with a fork. Cover with baking paper, fill with baking peas and bake in the preheated oven for approximately 20 minutes. Remove from the oven and leave to cool completely.

Step 2/5

• 10 g white chocolate
• 33⅓ ml heavy cream
• 6⅔ g sugar
• ⅛ tsp lemon zest
• ⅛ vanilla bean
• ⅛ bundle basil
• 1⅛ gelatin sheets

• pot
• heatproof bowl
• pastry brush

Melt the white chocolate over a water bath, brush the cooled tart base with the melted chocolate and refrigerate. For the panna cotta, combine half the cream with the sugar, a little lemon zest and half the basil leaves in a small pot and heat over medium heat. Scrape out the vanilla bean and add it as well. Bring everything to the boil once, then turn off the heat and leave to infuse for 15 minutes. Soak the gelatine sheets in cold water for 5 minutes, squeeze them out and dissolve them in the slightly warm vanilla cream.

Step 3/5

• 33⅓ ml heavy cream
• 66⅔ ml sweetened condensed milk

• bowl
• fine sieve

Mix the remaining cream with the sweetened condensed milk in a bowl. Pour the vanilla cream through a fine sieve into the cream and condensed milk mixture and stir everything together. Pour the panna cotta onto the cooled tart base and refrigerate for at least 3 hours.

Step 4/5

• ⅔ gelatin sheets
• 50 g strawberries
• ⅛ tsp lemon zest

• immersion blender
• fine sieve
• pot

To make the strawberry puree, soak the remaining gelatine sheets in cold water for approximately 5 minutes. Wash the strawberries and purée some of them with a little lemon zest and strain them through a fine sieve. Squeeze out the gelatine, place into a small pot with a few tablespoons of the strawberry puree and carefully dissolve over a low heat. Stir in the remaining strawberry puree and pour the mixture onto the tart, then refrigerate again for approximately 1 hour.

Step 5/5

• 33⅓ g strawberries
• ⅛ bundle basil
• 3⅓ g sugar
• ⅛ tsp lemon zest
• ½ tbsp lemon juice
• ⅓ tbsp chopped pistachios

• knife
• cutting board
• bowl

Quarter the remaining strawberries and cut the other half of the basil leaves into fine strips. Mix the quartered strawberries with sugar, lemon juice and lemon zest in a bowl. Spread the strawberry salad on the panna cotta tart and decorate with chopped pistachios.

Enjoy your meal!