30 min-The basil adds a nice freshness to your tart that is comforting by its vanilla cream and fruity by the gorgeous strawberries. Enjoy!
Ingredients:
For the "crème pâtissière" (cream):
50cl of milk (2.1 cups)
2 eggs
80 grams of sugar (3/8 cup)
30 grams of flour (1/4 cup)
10 basil leaves
1.5 tbsp of olive oil
1 vanilla bean (optional but recommended)
1 tsp of vanilla extract (not needed if you have the vanilla bean)
To make your tarts:
500 grams of strawberries (or more, adapt to the size of your tart! )
PREHEAT YOUR OVEN AT 180°C or 365°F
1. Making your crème patissière
Side Note: this is not the exact recipe for a crème pâtissière, but it is way easier in our case and makes the job!
Whisk the eggs and the sugar (see Les Techniques on whisking), you want the mixture to get paler
Add the flour (sift is possible) and stir until fully incorporated
In a medium/large saucepan (you will cook your crème in it) bring the milk to a boil (watch your milk, you don't want it to overflow or to burn!)
Pour the hot milk on top of the eggs/sugar/flour and stir quickly to keep your eggs from cooking in the hot milk
Once nicely incorporated, pour the mixture back in the saucepan and cook it until it is thickkkk
Always stir when cooking your crème, burning it is the worst thing that could happen.
You want your crème patissière to get very very thick, thick enough to stay in place when you will cut your tart
You now have the base of your crème pâtissière, we are now going to give it its flavor!
For the first flavor:
Put 1/4 of your cream in a bowl
Mix the basil and the olive oil in a food processor
Once finely mixed, add the mixture to the crème
Stir nicely and give it a taste. It is delicious!
For the rest of the crème (3/4):
Add the vanilla seeds and the vanilla extract
Stir nicely and give it a taste. It's the perfect crème pâtissière!
2. Cooking your dough
Roll out your dough (don't panic if you don't have a rolling pin, I used an empty tomato sauce bottle!) until it's 4 cm larger than your pan
Pick a pan that is wide enough to have a nice tart and not too high (I didn't have one so I took a cake mold and it went perfectly fine, just make sure to butter and flour your mold!)
Place the dough in your pan by making sure that it fits on all sides
Cook your dough for 12 minutes or until the dough is golden brown
3. The magical part!
Unmold the cooked dough if you can (if not it really doesn't matter)
Put a nice layer of basil and olive oil crème pâtissière
Now put a layer of vanilla crème pâtissière
Cut the strawberries in half
Dispose the strawberries on the tart (make it look as you want it to be!)
Bon appétit!
Passionately yours,
Anton
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