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Strawberry-Basil Tart PDF

How to make strawberry basil tart? School Kica Academy

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Naghmeh Banafshi
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100% found this document useful (1 vote)
1K views

Strawberry-Basil Tart PDF

How to make strawberry basil tart? School Kica Academy

Uploaded by

Naghmeh Banafshi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STRAWBERRY-

BASIL TART

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
2

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

GELATIN MASS

Ingredients Total weight: ~ 49 g 100%

Powdered gelatin 200 Bloom 7g 14%


Cold water 42 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

BASIL CHANTILLY CREAM

Ingrеdients Total weight: ~ 930 g 100%

Milk 2.5% 60 g 6%
Sugar 60 g 6%
Gelatin mass 40 g 4%
Mascarpone 150 g 16%
Whipping cream 35% 600 g 65%
Fresh basil leaves 20 g 2%

1 Pour milk into the saucepan. Add sugar and gelatin mass. Warm the mixture up to around
80 °C / 176 °F until the sugar dissolves and the gelatin melts.

2 Remove the mixture from the heat. Put the mascarpone in a measuring cup.

3 Pour the milk, sugar and gelatin mixture on top of the mascarpone and blend all the ingredients
with a hand blender to ensure a homogeneous and smooth emulsion.

4 Transfer the mixture to a mixing bowl. Add cold whipping cream. Blend everything with the hand
blender briefly.

5 Add fresh basil leaves, torn in pieces.

6 Cover the Chantilly cream with plastic wrap touching the surface and put it in the fridge for at
least 6 hours, better overnight.
3

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

STRAWBERRY COMPOTE

Ingrеdients Total weight: ~ 161 g 100%

Strawberry puree 100 g 62%


Raspberry puree 20 g 13%
Glucose syrup 12 g 7%
Inverted sugar 6g 4%
Pectin NH 2g 1%
Gelatin mass 6g 4%
Lemon juice 10 g 6%
Sugar 5g 3%

1 Place raspberry puree, strawberry puree, inverted sugar and glucose syrup into a saucepan. Heat
the mixture to 30-35 °C / 86-95 °F until the puree melts and all the sugars dissolve.

2 Mix pectin and sugar. Then gradually add them to the mixture, whisking constantly.

3 Continue heating the mixture on medium heat, bring it to a boil and cook for about 30 seconds to
activate the pectin. Then remove it from the heat.

4 Add the lemon juice and the gelatin mass into the saucepan, and mix everything well with a
whisk.

5 Transfer the compote to a clean mixing bowl, cover it with plastic wrap touching the surface and
put it in the fridge for a few hours until it cools down and sets.

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

All-purpose flour 180 g 39%


Cornstarch 20 g 4%
Icing sugar 80 g 17%
Butter 82% 110 g 24%
Almond powder 30 g 6%
Whole eggs 40 g 9%
Sea salt 2g <1%

1 Put the sifted flour, icing sugar, cornstarch, almond powder and salt in the bowl of the stand
mixer. Combine all the ingredients with a paddle attachment at low speed until homogeneous.

2 Add cold diced butter into the dry ingredients and continue mixing for a few minutes at low
speed until the mixture resembles wet sand.
TIP
Almond powder can be substituted for another type of nut powder, such as hazelnut, for example.

3 Add the eggs all at once and mix at low speed until combined. The dough should not stick to 4
your fingers, its texture should be smooth and soft.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

ALMOND SHORTCRUST PASTRY

4 Place the dough between two parchment paper sheets and roll it to a thickness of 2.5 mm,
starting from the center.

5 Transfer it on the tray and put it in the fridge for 3-6 hours, better overnight.

LINING THE TART SHELLS

Ingrеdients

Chilled shortcrust dough


Sufficient quantity of all-purpose flour

1 Remove the parchment paper from both sides of the shortbread. Then dust it with a little bit of
flour.

2 Cut 6 circles out of the dough using a cake ring 14 cm in diameter, place them into the fluted tart
pans 12 cm in diameter and form the tarts. Cut off the excess dough with a knife.
TIP
To ensure a good lining of tart pans, it is better to work with cold dough.

3 Dock the bottom part of the tart shells with a fork.

4 Put the lined tart pans in the fridge for at least 30 minutes to stabilize.

BAKING THE TART SHELLS

Ingrеdients

Lined tart pans


Egg wash 130 g

EGG WASH

Ingredients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%


Whipping cream 35% 30 g 23%

1 Preheat the oven to 165 °C / 330 °F, put the tarts inside. After 5 minutes reduce the temperature
to 140 °C / 284 °F and bake the tarts for 5 minutes more.

2 Remove the tarts from the pans and leave them to cool down for 5-10 minutes. 5

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

EGG WASH

3 Combine the egg yolk with the whipping cream and mix everything well with a brush.

4 Brush the mixture over the outer part of the tart shells.

5 Transfer the coated tart shells to a baking tray and bake them at 140 °C / 284 °F for 5-8 minutes
more until they turn golden brown.

6 Let the baked tart shells cool down at room temperature for 5-10 minutes.

ALMOND CREAM

Ingrеdients Total weight: ~ 386 g 100%

Butter 82% 100 g 26%


Almond powder 100 g 26%
Sugar 60 g 16%
Sea salt 1g <1%
Cornstarch 25 g 6%
Whole eggs 100 g 26%
Vanilla ½ pod <1%

1 Put butter, sugar, cornstarch, almond powder and salt into the mixing bowl.
TIP
It is important to have all ingredients at room temperature.

2 Cut vanilla pod in half and scrape off the seeds, add them to the bowl as well. Mix everything
with a paddle attachment at low speed.

3 Add the eggs gradually and mix everything for a minute until combined. The texture should
resemble soft butter.

4 Transfer the almond cream into a piping bag fitted with a round tip 10 mm in diameter.

ASSEMBLY AND BAKING THE ASSEMBLED TARTS

Ingredients

Baked tart shells coated with the egg wash


Almond cream
Fresh strawberries 6 pcs

1 Put the tart on the scales, pipe around 50-55 g of almond cream into it, trying not to fill the shell
completely.

2 Remove the strawberry tops (calyx) from the fresh strawberries, slice the berries into thick slices
6
and dip into the almond cream.
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

ASSEMBLY AND BAKING THE ASSEMBLED TARTS

3 After filling the tart shells, place them back into the tart pans.

4 Preheat the oven to 150 °C / 302 °F and bake the tarts for 10-15 minutes.

5 Leave the tarts for 30 minutes at room temperature to cool down.

DECORATING THE TARTS

Ingredients

Stabilized basil Chantilly cream


Assembled baked tarts
Stabilized strawberry compote
Fresh strawberries (1) 280 g
Fresh strawberries (2) 300 g
Fresh basil leaves Sufficient quantity

1 Strain the basil Chantilly cream to remove basil leaves. Transfer it to a mixing bowl and whip on
medium-medium high speed 2-3 minutes.

2 Transfer a third of Chantilly cream into a piping bag fitted with a Saint-Honoré tip. Keep the rest
of the cream in the fridge.

3 Pipe a little bit of Chantilly cream inside the tart and spread it evenly using an offset spatula.
There is no need to cover the surface of the tart completely, just make sure to fill the gaps, which
appeared after baking the strawberries inside the almond cream.

4 Pipe a drop of Chantilly cream on the turntable and stick the tart to it so that it doesn’t move in
the process of decoration.

5 Hold the pastry bag at an angle around 90 degrees, and rotate the turntable at a constant speed.
Pipe the Chantilly cream along the sides of the tart, not reaching its edge by 2 cm. Leave the
center of the tart empty.

6 Cut fresh strawberries (1) into small cubes and mix them with the compote.

7 Put the compote mixture in the center of each tart.

8 Cut fresh strawberries (2) into regular circles and arrange them on top of the Chantilly cream
decoration.

9 Finish decorating the tartlets by adding some basil leaves on top.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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