Tarte fraise basilic pistache - Recette par Chef Sylvain !

Ingredients

• 200 g All-Purpose Flour (type 45, sifted)
• 80 g Powdered Sugar (fine icing sugar)
• 100 g Unsalted Butter (softened to pomade consistency)
• 40 g Pistachio Powder (ground pistachios, unsalted)
• 1 Egg (large, room temperature)
• 350 g Heavy Cream (30% fat minimum, preferably 33‑35%)
• 100 g White Chocolate (Valrhona Ivory couverture or other high‑quality white chocolate)
• 12 g Fresh Basil Leaves (washed, roughly chopped)
• 2 g Gelatin Sheet (softened in cold water)
• 60 g Unsalted Butter (softened to pomade consistency for hazelnut cream)
• 60 g Granulated Sugar (for hazelnut‑cranberry cream)
• 50 g Hazelnut Powder (finely ground, unsalted)
• 10 g All-Purpose Flour (to thicken the hazelnut cream)
• 1 Egg (large, room temperature, for hazelnut cream)
• 50 g Dried Cranberries (unsweetened if possible)
• 300 g Fresh Strawberries (washed, hulled, sliced or left whole)
• 10 g Unsalted Butter (for greasing the tart pan)

Instructions

1. Make the pistachio sweet pastry

   Soften 100 g butter in the microwave on low power, then mix with 80 g powdered sugar until smooth. Add the egg, 200 g flour and 40 g pistachio powder, mix until a homogeneous dough forms.

   Time: PT10M

2. Chill the pastry

   Shape the dough into a disc, wrap tightly in plastic wrap and refrigerate for at least 2 hours until firm.

   Time: PT2H

3. Prepare basil‑infused white chocolate ganache

   Heat 350 g heavy cream in a saucepan, add 12 g chopped fresh basil and bring to a boil. Remove from heat, cover and let infuse for 20 minutes. Soften the gelatin sheet in cold water. Blend the basil‑infused cream with an immersion blender, then add 100 g white chocolate and stir until fully melted. Squeeze excess water from the gelatin and whisk it into the warm mixture. Chill the ganache in the fridge overnight.

   Time: PT10M

   Temperature: 100°C

4. Roll and blind‑bake the crust

   Lightly flour a work surface, roll the chilled dough to about 3 mm thickness. Fit it into a 22 cm tart pan, trim excess, and create a 1 cm border. Chill the assembled crust for 1 hour. Pre‑heat oven to 170°C. Line the crust with parchment and fill with baking beans or dried beans. Bake for 10 minutes, then remove the beans and parchment.

   Time: PT15M

   Temperature: 170°C

5. Make hazelnut‑cranberry cream

   Soften 60 g butter, cream with 60 g granulated sugar until pale. Add the egg, 10 g flour, then 50 g hazelnut powder; beat for 1 minute. Fold in 50 g dried cranberries.

   Time: PT10M

6. Bake the tart with cream

   Pour the hazelnut‑cranberry cream into the pre‑baked crust, smoothing the surface. Bake at 170°C for 12‑15 minutes (13 minutes average) until the cream is set and lightly golden.

   Time: PT13M

   Temperature: 170°C

7. Cool the tart

   Remove the tart from the oven, place on a cooling rack and let it cool completely before adding the ganache.

   Time: PT20M

8. Whip the basil ganache

   Transfer the chilled ganache to a mixing bowl, fit with a whisk attachment and whip on medium speed until firm and glossy (about 3‑4 minutes).

   Time: PT5M

9. Pipe and decorate

   Fit a piping bag with a large star tip, pipe rosettes of ganache over the tart surface. Arrange 300 g sliced or whole strawberries in and between the rosettes. Finish with a few fresh basil leaves for garnish.

   Time: PT15M

10. Final chill and serve

    Refrigerate the assembled tart for at least 30 minutes to set the ganache before slicing and serving.

    Time: PT30M

Nutrition Facts

Calories

680

Protein

8 g

Carbohydrates

80 g

Fat

35 g

Fiber

5 g